what it is and how to prepare this typical Sicilian pasta shape
Busiate are a typical Sicilian pasta shape. Here’s how to prepare them with the original recipe and some ideas for the sauce.
When it comes to pasta shapes, Italy certainly does not leave us fasting. From north to south they are almost infinite and every region, province, sometimes country has its own. When we talk about Sicily it is impossible not to mention the Trapani busiate.
This typical Sicilian recipe it has very ancient origins and can be traced back to when Trapani was a commercial port that welcomed Ligurian traders returning from the East. They are the ones who brought the Genoese pesto, then revisited with the flavors of the island and transforming it into pesto alla trapanese, with almonds and tomatoes.
Returning to the pasta format, however, various legends circulate about the origin of the term. According to some it indicates the particular spear iron used for working the dough, precisely called a busaccording to others instead the a bus was the reed caneused in a similar way to the previous one.
How to prepare the recipe for busiate
- Put the farina make a fountain on a wooden pastry board and add thewater, little by little. Knead vigorously with your hands for about ten minutes until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for at least half an hour.
- Now detach some portions of dough and work them with your hands in order to give them the shape of a string half a centimeter in diameter and 5-6 in length.
- Starting from one end, start rolling them around the bust (you can use one large toothpick for skewer), giving it the characteristic spiral shape.
- Place the busiate on a floured work surface and leave them dry a few hours before cooking.
How to dress Trapani busiate
The busiate are a pasta format that welcomes the sauce in an amazing way. That’s why they are often enriched with full-bodied condiments such as swordfish sauce and cherry tomatoes.
Easier to prepare and equally delicious, pesto alla trapanese is the classic condiment of the dish. Alternatively, try the pistachio pesto and you will feel what a delight!
This paste can be kept for a few weeks from raw, inside a clean cloth bag and away from heat sources. Instead, as regards cooked (and seasoned) pasta, we recommend consuming it immediately as soon as it is ready.
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