Video recipe - pesto Trapanese
The basis of “pasta cun l’agghia” and many other beautiful things in life
A few weeks ago I explained to you how to make a classic sauce from the Trapani area, the so called pesto Trapanese, the basis of the classic pasta cun l’agghia.
If you missed the recipe you can find it here
Today I’m uploading a very lo-fi video showing you how to make it in practical way with a mortar and pestle.
Background music is “Yesterdays” is by Wes Montgomery, from the 1959 album “The Wes Montgomery trio, a dynamic new sound. You can hear the album on Tidal
No salt? Or perhaps were the almonds salted.
I never saw that before about removing the little core from the raw garlic clove. It's called the soul of the garlic? That's lovely.