The pesto recipe of my town (Alcamo) is something that I must share: ammogghiu Alcamese, which is a pesto very similar to that one of Trapani but without the addition of almonds.
This pesto in Alcamo is made with garlic, tomato, and basil, some also add oregano, although mine is without. In a mortar, start pounding the garlic until it is reduced to a paste, add the basil and the oil little by little.
A typical dish of the Alcamese tradition with ammogghiu are “li scurmi arrustuti”, freshly caught and roasted mackerel, an amazing recipe that dates back to Roman times.
Or as a child I remember that on Easter Monday I would go day-tripping in the countryside or mountains with my whole family, it also meant a lot of cooking was involved.
It was usually grilling pieces of “crastu” or mutton, (forgive me if I use Sicilian terms, but they give more life to my story) that as it was cooked, was brushed with the ammogghiu.
Ammogghiu Alcamese (Pesto of Alcamo)
- 450 g ripe tomatoes 1 pound
- 5 tbsp organic extra virgin olive oil
- 3 garlic cloves
- oregano optional
- about 5 sprigs of basil 50 leaves
- a handful of salt
- Wash the tomatoes and parboil them briefly in boiling water.
- Peel them and mash them with a fork in a bowl.
- Put the peeled garlic cloves in the mortar, salt, and pound them until they become a paste.
- Add the basil little by little with the oil and pound until you have a thick cream.
- Remove it from the mortar and put it together with the crushed tomato, add oil and salt, and pepper if necessary, mix well.
- It is ready to season your dishes or you can spread it on a piece of bruschetta bread.