Busiate Trapanesi Pasta

Busiate Trapanesi Pasta Pastastificio Campo

The Busiate Trapanesi is from ancient times the typical pasta format that characterizes the tables of Trapani. The busiata, often also called the plural the busiate, is a typical pasta format of the area of Trapani, Sicily, so ingrained in its territory that is called commonly busiata trapanese or busiate trapanesi. It has obtained recognition as a Traditional Agri-Food Product of the Sicily region.

The busiate is part of the Morelli Classic Pasta line. They are made with durum wheat semolina pasta and water. Each region of Italy has its type of pasta and when we talk about Sicily we can think of the busiate and the tasty recipes that can be prepared with this pasta format. They are thin hollow tubes of pasta that vary from 7 to 4 cm in length. Although one of the best-known recipes for preparing a busiate is the one with Trapani pesto, this pasta format allows you to experiment with many other recipes.

It is a middle ground between bucatini and fusilli: busiate is twisted on themselves in a very narrow spiral that leaves a small hole in the center and is about 5-8 cm long.

The name derives from the buso, the stem of a plant that was originally used for their drawing. The recipe that features busiate is the one with pesto Trapanese, we're going to explain step by step further, but also lend themselves to many other variants: simply with tomato fresh pizzuttello (a local cultivar), with sauce Norma to aubergines, with fried courgettes and fried fish, with meat sauce, with fish sauces in general.

To make Busiate Trapanesi Pasta the most valuable raw materials are selected and pays the utmost attention to every phase of the production process, to obtain a high-quality pasta. Busiate Trapanesi Pasta is made exclusively with Sicilian durum wheat semolina and water.

 

Nutritional information per serving

Energy	530 kcal - 2215 KJoule
High VB proteins	2 g
Protein	16 g - 11%
Carbohydrates	74 g - 54%
Grassi	21 g - 35%
of which
saturated	4.1 g
monounsaturated	13.1 g
polyunsaturated	2.9 g
fibers	5 g
Cholesterol	8 mg
Sodium	59 mg

 

Busiate Trapanesi Pasta: between history and tradition

To prepare Busiate Trapanesi Pasta, the dough is wrapped around the buso (intended as iron) to create the characteristic spiral shape; the busiate are then bronze drawn and dried at low temperatures: it is thanks to the typical shape capable of retaining a full-bodied seasoning, that the busiate lend themselves to be seasoned with pizzutello tomato sauce, fish sauce and especially with Pesto alla Trapanese, a reinterpretation of the traditional Ligurian pesto in the Sicilian way.

 

The winning combination of busiate and pesto alla trapanese, in Sicilian "busiati cu l agghia", has ancient origins: this dish takes us back to the times when Genoese ships from the Far East docked in the port of Trapani, bringing with him the gastronomic recipes belonging to his land. These were immediately inspirational for the Sicilian sailors, who decided to rework the Ligurian pesto by adding local ingredients, such as almonds and fresh tomatoes.

 

Recipe

It is not very easy to find the busiata outside Sicily, but you can try it in the best-stocked delicatessen shops, or order it online directly from the various pasta factories.

Garganelli egg with artichokes

• 320 g of Busiate Trapanesi Pasta

• 4 artichoke bottoms

• 2 anchovies

• 12 pitted Taggiasca olives

• 1 tablespoon of capers in oil

• 1 clove of garlic

• 1 spoonful of chopped parsley

• oil

• salt

• pepper

 

Procedure

Heat the water to cook the pasta. In the meantime, cut the artichoke bottoms into very thin slices and season them for 5 minutes in a pan with three tablespoons of oil. Add the olives cut in half, the chopped anchovies, the capers, the whole peeled garlic clove (to be eliminated at the end), cover and complete the cooking on low heat.

Salt the water to a full boil, dip Busiate Trapanesi Pasta, boil them for 6 to 7 minutes. Drain them, transfer them to the pan of the artichokes, stir them for a minute to mix the flavors well. And, if necessary, add a little cooking water so that Busiate Trapanesi Pasta becomes slightly creamy.

Transfer them to the serving dish, sprinkle them with the finely chopped parsley and a pinch of freshly ground pepper. Serve immediately at the table.

Busiate Trapanesi Pastificio Campo. Busiate comes from the tool, the buso, the long, thin needle used to make this pasta. Busi are also used for knitting “u busino” is the crochet hook. In Trapani, this continues being the main tool used to make this delicious coarse pasta. The procedure used to make this concave Sicilian artisan pasta with a strange shape facilitates penetration of water during cooking, giving it the perfect consistency for the sauce to adhere to it.

Pastificio Campo: Busiate Trapanesi

Cooking suggestions: Traditionally combined with both fish and a vast selection of typical Sicilian sauces.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Product of Italy