Capuliatu Red Pesto – Secrets of Sicily

Dried tomatoes are very rich in mineral salts, especially zinc, copper, calcium, phosphorus and potassium. Among the vitamins, especially those of group A and group B are included. Provitamin A, in particular, is more present in dried tomatoes than in fresh ones. And lycopene, which is preserved very well even in the dried product, together with vitamin C prevents the formation of bad cholesterol.

Capuliatu Segreti di Sicilia is a real pesto and as such can be used on crostini, spread on pizza or used to season pasta. But there are also more original and imaginative uses. For example, it can be added to bread dough to obtain more rustic and tasty loaves, or to breadcrumbs used for vegetable fillings. In small quantities, it enhances flavors and adds flavor and color without altering the original recipe.

Spaghetti with Capuliatu is a typical Sicilian recipe, a quick and tasty first course that replaces the classic "garlic and chilli oil" of which, in fact, it is a tastier version. Just let the garlic, oil and chilli sizzle in the pan, remove the garlic and add the Capuliato at the end (a spoon is enough for 4 people), diluting everything. Finally, drain the spaghetti al dente and sauté for a few minutes in the pan with the sauce. A basil leaf directly on the plate is the perfect finishing touch.

Our pistachio and almond pesto is very similar to the traditional Trapani pesto. These types of pesto are in fact widely used in Sicily but each area has its own tasty variations. Our pesto has pistachio, almonds, extra virgin olive oil, “Cosacavaddu” cheese, sugar, salt, black pepper and nutmeg as ingredients. While the classic Trapani-style Pesto is prepared with basil, almonds, red garlic, black pepper, copper tomatoes and pecorino cheese. In some variations, pistachios are also included together with almonds (or just pistachios to replace the almonds).