PASTA SAUCE: Sicilian Pesto Marsala Style (“Pesto Marsalese� – “Pistu a' Marsalisi�) - Carbs 18g, Fiber 7g

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Sicilian Pesto Marsala Style (“Pesto Marsalese†– “Pistu a'

Marsalisiâ€) - Carbs 18g, Fiber 7g

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Low Carb Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup diced fresh tomatoes

1 clove garlic

15 basil leaves

1/4 pound pecorino -- or Provola cheese

1/4 pound diced toasted almonds

3 tablespoons olive oil

1 pinch oregano

salt and pepper to taste

red crushed pepper -- (optional)

 

 

Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the

diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red

pepper (optional).

It can be refrigerated overnight but it is preferable to use it the same day

that it is made.

 

Note:

To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the

amount of the other ingredients.

Drizzle some olive oil on top of each dish of pasta and sprinkle with some

toasted breadcrumbs for a true Sicilian touch.

 

Serves 2 as pasta sauce main dish or 4 as condiment

 

An interesting uncooked sauce is made in Marsala and in many towns in the

province of Trapani, used for pasta’s condiment or to spread on hot bread to

make very appetizing and flavorful pani cunzatu- filled bread, or a super

bruschetta.

This sauce, called Pesto Marsalese differs from other pestos because the

ingredients are chopped rather than crushed and the diverse taste of its

components can be distinguished and its individual characteristics appreciated.

It is a must not to use a mortar and pestle or blend or mince the ingredients.

However, chop them into small pieces and your efforts will be compensated with

the pleasure you will get when sampling the Pesto Marsalese.

 

It is an easy, quick and versatile sauce to make: excellent condiment for pasta

and exceptional for antipasto, served on top of toasted slices of Italian bread.

 

 

 

Source:

" Sicilian Cooking Plus Recipe "

S(Formatted by Chupa Babi):

" 07.01.08 "

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Per Serving (excluding unknown items): 785 Calories; 66g Fat (73.6% calories

from fat); 36g Protein; 18g Carbohydrate; 7g Dietary Fiber; 45mg Cholesterol;

1067mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 10

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 1034 5282 0 0 0 0 0