Pasta with Sicilian Pesto Recipe View Ingredients View Nutrients
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Ingredients
  • Copper tomatoes: 500 g (17,64 oz)
  • Fresh cow ricotta: 150 g (5,29 oz)
  • Basil: 1 large bunch
  • Peeled Almonds: 50 g (1,76 oz)
  • Grated Parmigiano Reggiano: 100 g (3,53 oz)
  • Extra virgin olive oil: 150 ml (0,64 cup)
  • Garlic: 1 clove
  • salt
  • pepper
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Nutrients
  • Calories: 254
  • Fat Total: 5.5g
  • Fat Saturated: 1.9g
  • Carb: 37.9g
  • Dietary Fiber: 3.6g
  • Protein: 11.4g
  • Sodium: 0.1g

Pasta with Sicilian Pesto

The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…

(5 / 5)
Pantesca Salad View Ingredients View Nutrients
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Ingredients
  • Black olives: 12 pcs
  • Tomatoes: 8 pcs
  • Medium potatoes: 4 pcs
  • Red onion: 1 pc
  • Pantelleria capers of IGP in salt: a handful
  • Basil: 4 or 5 leaves, according to your taste
  • Origan as needed
  • Extra Virgin Olive Oil to season
  • Salt as needed
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Nutrients
  • Calories: 250
  • Protein: 5g
  • Fat Total: 12g
  • Fat Saturated: 1.8g
  • Carb: 18g
  • Dietary Fiber: 2.3g
  • Cholesterol: 82mg
  • Sodium: 630mg

Pantesca Salad

The Pantesca Salad was born on the island of Pantelleria, known for the production of capers. It’s a delicious, fresh, simple…

(5 / 5)
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