Authentic Pesto alla Trapanese with Chef G.S. Argenti
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- Опубликовано: 14 июл 2022
- e-mail: chefargenti@gmail.com
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What is the difference between Sicily and Liguria? There are so many differences it's not even funny. However, one thing they do have in common is the fact that both regions are known for their pesto. Liguria is by far the most famous region for pesto, but Trapani a city on the northwest coast of Sicily also has its own pesto but made with almonds and tomatoes as well as Pecorino cheese which makes sense. Join Chef G.S. Argenti as he shares the secrets of this style of making pasta. What is traditional and what is not. You will be surprised at the leeway this particular pesto allows for.
Quickly becoming one of my must watch cooking channels.
I'm very flattered, thank you.
Wow ❤
Thanks!
Great ❤
Thank you!
Great content! Thanks
Glad you liked it! Thanks for the nice comment.
Mashallah ❤️ so beautiful video thanks for sharing stay connected always inshallah full video watch 🔔
Thank you!
Another great video, thank you chef. Why is it you removed the centre of the garlic? Cant wait to make this pesto 👌👌
They say that the center of the garlic is bitter and that by removing it the dish becomes better and more "sweet". Frankly, (as I believe I said in the video) I think it's all BS. Someone must have written it in a book decades ago and now the Italians act as if it's a fact. Perhaps at one time, this may have been true with a particular type of garlic? I don't know. However, I think I could make two dishes one with the center of the garlic removed and one with the center intact and no one alive would be able to consistently tell the difference. It's like Escoffier (who without a doubt was one of the best chefs to ever live) wrote that in order to seal the juices in a piece of meat you should sear it. Of course, we know this is completely false and that the opposite is actually true. We now know that when you sear meat you create new flavor compounds, which makes the meat more delicious. However, though that was written more than 100 years ago, cooks still quote it and treat it as fact when it has been proven false for at least 20 years. As the great Heston Blumenthal says, "question everything".