By Ryley Houstler
These hand-made egg noodles get their name from the Central Italian tool, La Chitarra, better known as “the pasta guitar.” Indeed, it is a guitar. From this tool, we can create thin spaghetti noodles. Doused with savory Trapanese-style pesto that originated in Sicily, this is a cross-cultural Italian dish that offers the rich flavors that Italy is known for: tomatoes, cheese, pasta, and pesto. Offered by restaurants from border to border in Italy, it proves itself to be favored over other Italian dishes.
Makes 4 servings
FOR THE PARSLEY OIL:
Method
Blanch the parsley leaves only. Pat them dry. Purée with evoo until parsley leaves have disappeared. Then, strain through a cheesecloth or equivalent. Reserve the green oil.
FOR PESTO ALLA TRAPANESE:
Ingredients
150 gr sundried tomato
250 gr fresh tomato pulp, skin off
10 leaves of basil
5 sprigs of parsley
5 mint leaves
5 nr garlic cloves
100 gr fresh cow milk ricotta
80 gr peeled almonds
Salt and pepper to taste
Method
Most importantly, peel the garlic and blanch three times in a row, always in clean water. Then, purée all the ingredients with olive oil. The result should be a thick and smooth purée.
FOR SERVICE:
Cook spaghetti and toss with the pesto. Plate and finish with grated pecorino and parsley oil. Enjoy!
Makes 4 servings
FOR THE PARSLEY OIL:
Method
Blanch the parsley leaves only. Pat them dry. Purée with evoo until parsley leaves have disappeared. Then, strain through a cheesecloth or equivalent. Reserve the green oil.
FOR PESTO ALLA TRAPANESE:
5 nr garlic cloves
Ingredients
150 gr sundried tomato
250 gr fresh tomato pulp, skin off
10 leaves of basil
5 sprigs of parsley
5 mint leaves
100 gr fresh cow milk ricotta
80 gr peeled almonds
Salt and pepper to taste
Method
Most importantly, peel the garlic and blanch three times in a row, always in clean water. Then, purée all the ingredients with olive oil. The result should be a thick and smooth purée.
FOR SERVICE:
Cook spaghetti and toss with the pesto. Plate and finish with grated pecorino and parsley oil. Enjoy!