Best Pesco Siciliano Recipes

PESCO SICILIANO

Pesco Siciliano image

At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.

Provided by Clifford Boren

Categories European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. I prefer shark)
2 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 small tomatoes, chopped (don't peel or seed, it's good for you!)
1/4 cup sliced pimento stuffed olive
1/4 cup pine nuts, lightly toasted
1/4 cup raisins
2 teaspoons capers
2 cloves garlic, smushed
3 drops Tabasco sauce (your preferred brand)
salt and pepper

Steps:

Preheat oven to 450 degrees.
Rinse fish and pat dry.
Arrange fish in an oiled oven proof dish.
Heat oil in a skillet.
Drop in onion slices, and saute 2 to 3 minutes.
Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
Cook 5 minutes over medium-low heat, stirring now and then.
Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.

PESTO ALLA SICILIANA

Pesto alla Siciliana image

This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 ½ ounces fresh basil leaves, stems removed
3 tablespoons pine nuts
1 clove garlic, minced
2 cups cherry tomatoes, seeded and diced
½ cup ricotta cheese
salt and ground black pepper to taste

Steps:

Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g

PASTA CON PESTO SICILIANO

Pasta con Pesto Siciliano image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 medium eggplant
Salt
Olive oil, for sauteing
1 clove garlic, minced
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 cups ripe tomatoes, peeled, seeded and chopped
Pinch red pepper flakes
1/2 cup almonds, lightly toasted and chopped
1 pound Pasta, recipe follows
1 cup reserved pasta water
1/2 cup toasted bread crumbs
Grated cacciocavallo, optional

Steps:

Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
Heat about 1-inch of oil in a large saute pan to 350 degrees F.
In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
Pasta:
3 cups flour "00" or fine ground semolina
2 teaspoons salt
3 large eggs
Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.