Cookbook review by Tracey Zabar
Sicily, the sun-kissed island that was the home of my family, has a delightful culinary history. This amazing book is overflowing with recipes for you to make, perfect meals for those hot summer evenings. Try the Spinach and Broccoli Caponata with the Lemon Chicken, and then the gelato. But first, whip up this pistachio pesto. I make two batches: one with the garlic clove, and the other without. Either way, it's a winner. This week, we are giving away a copy of the cookbook and Zabar's favorite mini prep Cuisinart!
Enter to win Cucina Siciliana! Just send us an email at social@zabars.com with the subject "Cucina Siciliana" and you'll be entered to win. The winner will be selected randomly on 8/8/19 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Cucina Siciliana cookbook and the mini Cuisinart can be sent to the 50 United States and DC, age 18+ only.)
Click on the book cover to buy:
Click to shop for the mini Cuisinart:
From Cucina Siciliana: Fresh and Vibrant Recipes from a Unique Mediterranean Island
By Ursula Ferrigno, Ryland Peters & Small, 2019
Pistachio pesto
Pesto di pistacchi
Sicily is the only place in Italy where pistachios are grown. The city of Bronte is perched at the top of volcanic rock, located about half a mile north east of Etna. The Arabs, who once controlled the region, are responsible for bringing pistachio trees to Sicily from the Middle East. The Sicilian word for pistachio is ‘frastuca,’ derived from the Arab ‘fustuq,’ which refers to a forest of pistachio trees. The ‘Bronte’ variety of pistachio are eaten daily by old and young alike. The market places in Sicily are covered with their shells. On a recent trip to Sicily I saw a group of young men entering a darkened shop – the only indication that it was a shop was the sack placed outside the door – I followed, and was thrilled to find every imaginable nut, seed and pulse displayed in vast colorful mountains in the cool, cavernous space. Needless to say I was in paradise! In the corner, a group of old men ‘pas a tempo’ (passing the time of day) eagerly coaxed me to try before I buy. We became firm friends and I returned daily to stock up, particularly on pistachios. What impressed me were the young people eating nuts from the cones of paper that were so dextrously put together by Claudio, the owner. Inspired by my experience, I put together a recipe for pistachio pesto. It’s wonderful on pasta, bruschetta, risotto and much more. It also makes a super gift.
200 g / 7 oz. shelled unsalted pistachio nuts
1 garlic clove
50 g / 3⁄4 cup pecorino cheese, grated
50 g / 3⁄4 cup Parmesan cheese, grated
a handful of fresh basil
a handful of fresh flat-leaf parsley
4 tablespoons olive oil
sea salt and freshly ground black pepper
Serves 4
Place all the ingredients in a food processor and blend until smooth, or how you like it. I love my pesto to be slightly chunky. Serve enrobed over freshly cooked pasta with extra Parmesan on top. Enjoy.
Excerpted with permission from Cucina Siciliana Ursula Ferrigno, Ryland Peters & Small, 2019, photographs by David Munns © Ryland Peters & Small
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
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