MrM was coming back late tonight so I digressed in the kitchen dreaming of a sicilian night. This was triggered by Giacobazzi who twitted me this morning with a photo of their just made cannoli...
I had just 100g of sun-dried tomatoes and I was tired of using them with fish so I googled a bit until I found this recipe about a pesto made of them.
Some homemade bread in the oven (still experimenting though!) and this would make the perfect dip! Here my revised version
Ingredients:
100g sun-dried tomatoes
50g ricotta salata
10g ground almond
1 garlic glove
fresh basil to taste, I used 3 small sprigs
EVO oil
a pinch of salt
Preparation:
Bath the tomatoes in luke warm water for at least 2 hours. Drain them and mix with all other ingredients in a blender. Add some extra EVO oil or water if too dry/thick.
This pesto can be used as dip, as sauce for some sea bass or pasta; if for pasta it need to be more liquid, this could be done adding some cooking water to dilute the pesto.
It was fantastic on warm homemade spelt baguette with some flakes of ricotta salata (a variation of ricotta that has been pressed, salted and dried. It's hard and white and has a mildly salty, nutty and milky flavor. It can be shaved or grated over salads, pastas and vegetable dishes).
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| sun-dried tomatoes pesto ©italiansuitcase |