Trapanese Pesto is quick and easy to make in your food processor. It requires no cooking, making it the perfect summer sauce or topping. It is vegetarian; if you omit the cheese, it can be vegan. I use this pesto three ways. It can be a sauce on pasta, a bruschetta topping, or a dip with crackers, pita, or bagel chips. Trapanese Pesto (Tomato & Almond Pesto) * Prep time 15 minutes Ingredients 1/2 cup roasted Marcona Almonds, unsalted 2 Garlic cloves, puréed or finely minced 1 (14 ounces) can Whole San Marzano Plum Tomatoes*, roughly chopped 1/2 cup Sun-Dried…
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Gnocchi with Pistachio Cream Sauce Pasta with Pistachio Cream sauce was Gary’s go-to meal when we visited Sicily. His favorite pasta was gnocchi, although the cheese ravioli was a close second. So when we did the Sicilian wine tasting for our clients, I served the dish with gnocchi as one of the food pairings. It was a huge hit, and I was asked for the recipe by practically everyone. So I decided to post it here. Unfortunately, I have no pictures from when I made it, so I can only show you the end result of three meals in Sicily.…
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We have been home from our wine trip to Sicily for two weeks. Jetlag was a real ogre. I was almost non-functional for days. But now there is excellent clarity. We were on the island for a two-week trip using my self-guided itinerary. We accomplished a lot and covered a lot of territory, probably too much. But when I am in a new foreign location, FOMO takes over. I fear I may not return, so I cram the schedule full. Even though I left several days for sightseeing, it sometimes felt rushed, and I did not like that. But such…
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