Tag: Busiate

Busiate with Trapani-style pesto – Italian cuisine reinvented by Gordon Ramsay

The busiate they are a typical Sicilian fresh pasta that takes its name from the tool with which it is prepared, “the buses” that is to say “the irons” for knitting. It is customary to season busiate with a Trapani-style cold pesto with cherry tomatoes and almonds. In the original recipe a mortar is used, alternatively you can also use a blender.

How to make busiate with Trapani-style pesto

A friend of Buonissimo, from Trapani, reveals the secret of her original recipe for busiate with Trapanese pesto.

From: Serenella for the #familyrecipes column

Busiate recipe with tuna sauce – Italian Cuisine

Ingredients FOR BUSIATE

400 g re-milled durum wheat semolina
semolina
salt

Ingredients FOR TUNA SAUCE

300 g 1 tuna steak
6 peeled tomatoes
1 onion
garlic
basil
mint
White wine
extra virgin olive oil
laurel
salt
pepper

Duration: 2 h 20 min

Level: Middle

Dose: 6 people

FOR BUSIATE
Knead the semolina with about 200 g of water and a pinch of salt until a consistent and very smooth dough is obtained.
Leave rest covered with a towel for about 30 minutes. Then spread it into thin sheets (2 mm) and cut it into strips 5 mm wide and 10-12 cm long and form the busiate. Roll one strip at a time on an iron, forming a curl which you will then pull out (as shown in the gallery).
arrange on a tray, sprinkle them with semolina and let them dry for at least 3 hours.

FOR THE TUNA SAUCE
place soak the tuna in salted water for 1 hour. Drain it, remove the skin and cut it into chunks. Chop the onion and peeled tomatoes.
Let it dry gently onion in a pan with 2 tablespoons of oil for 2-3 minutes, add the tomatoes and 2-3 basil leaves, salt, pepper and cook for 10-15 minutes.
Heat 2 tablespoons of oil in another pan with 1 clove of garlic crushed with the peel and 1 bay leaf; skip the pieces of tuna for 3-4 minutes, turning them continuously.
Pour with a splash of white wine, add the tomato and 1 ladle of water; after 1 minute, perfume with a mince of mint and turn off.
Boil busiate them, drain them al dente and sauté them for 1 minute in the pan with the tuna sauce.

Busiate Trapani (for the last remnants of summer) – Italian Cuisine

Tomato, basil, almonds and ricotta: an unusual pesto to dress an unusual pasta!

They are made with only durum wheat semolina and water, they are just short of a span and have a characteristic spiral shape: busiate them Trapani are one of the most characteristic handmade pasta of Sicily western, and are obtained by shaping the dough on an iron, called buso. In the past to give this shape so characteristic was instead the stem of a plant, laughter, a grass that was used to tie bundles of ears, around which the pieces of dough were wrapped.

busiate-Trapani

Trapanese pesto, the perfect sauce for busiate

Forget the pine nuts and think instead of a pesto made of tomatoes and almonds: the Trapani version of the most typical sauce of Liguria is in fact a bright red. A mix of Mediterranean flavors, almonds, ripe tomatoes and the intense aroma of basil are the perfect combination for this pasta with an unforgettable consistency. A fresh condiment, with an intense taste, which is preferably prepared with Pizzutelli tomatoes, firm, compact and with a strong taste.

The recipe for Trapani busiate

It seems to us the ideal dish to greet the summer that is about to end. Here's how to prepare it.

Ingredients: 400 g durum wheat semolina, 300 g of tomatoes, a sprig of basil, 2 cloves of garlic, 60 g of peeled almonds, 100 g of salted ricotta or Sicilian pecorino, extra virgin olive oil, 250 ml water, a pinch of salt .

Method: place the semolina on the table, add the salt and then the water, a little at a time, and start to knead. When you have obtained a smooth and homogeneous dough, let it rest wrapped in film, for at least 30 minutes. Then remove a small ball of dough from the dough, roll it out on the floured surface and make about 12 cm sticks that you will wrap one by one around a thin knitting needle or a wooden skewer, forming the typical spiral shape. Take off the busiata and leave it to dry on a floured tray. Finish the whole mixture and then let the busiate rest for about 1 hour.

For the sauce: scald the tomatoes in boiling water, drain them, remove the peel and cut them into pieces. Peel the garlic cloves and crush them in the mortar with the basil leaves. Add a few grains of salt and almonds and continue to chop until you have obtained a homogeneous mixture. Add the pieces of tomato and work them until they are incorporated into the other ingredients. Finish with a little oil. At this point put a pot with water on the fire and when it reaches boiling, add salt and gently toss the busiate. Let them cook for 6-8 minutes and then drain in a bowl, keeping two tablespoons of cooking water that you will need to mix the sauce with which you will season the pasta. Serve with a sprinkling of salted ricotta and a few leaves of fresh basil.

Gordon Ramsay Recipes