Behind the Recipes
Basil Pesto Spaghetti by Chef Celestino Drago
Makes 12 servings
INGREDIENTS:
Semolina Pasta Dough:
2 cups Italian 00 (Doppio Zero) flour*
*(if unavailable, All-Purpose flour will also work)
2 cups Semolina flour
8 whole eggs
1 bunch basil
1 oz. olive oil
1 oz. white wine
Basil Pesto:
1 lb. basil
3 oz. olive oil
3 oz. toasted almonds
1 clove garlic
Salt & pepper to taste
Tomato Trapanese Pesto:
3 oz. olive oil
1 can plum tomatoes
1 onion
1 head garlic
1 cup of toasted almonds
1 bunch blanched basil
Salt & pepper to taste
PREPARATION:
Semolina Pasta Dough:
1. Mix all dry ingredients in the Hobart, pasta maker
2. Blanch basil leafs in boiling water and then shock in ice water. Squeeze out excess water.
3. Add blanched basil leafs to eggs, olive oil and white wine. Puree in blender and strain.
4. Slowly add all the wet ingredients until the dough comes together.
5. Refrigerate dough for one hour before using.
Basil Pesto:
1. Blanch basil leafs in boiling water and the then shock in ice water. Squeeze out excess water.
2. In blender add blanched basil, olive oil, almonds, garlic, salt and pepper. Puree until smooth.
Tomato Trapanese Pesto:
1. Clean plum tomatoes from can and chop finely.
2. Heat olive oil in large pan and sweat onion, garlic, and season with salt and pepper.
3. Add cleaned tomatoes and cook until thick.
4. In blender add almonds and basil to tomato mixture and puree until smooth. Strain.
5. Hold until ready to use.
Final Preparation:
1. Roll out small portion of dough and roll over chitarra with rolling pin.
2. Place spaghetti into boiling salted water, cook until al dente.
3. After straining coat with warm pesto.
4. Place atop warm trapanese pesto.
5. Garnish with toasted almonds.
Bonne appetite!
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