Penne with Calamari and Sicilian Pesto, a New YouTube Video
January 8, 2019 by Erica
6 Responses
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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
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Erica De Mane 
Beautiful. Love the idea of a deconstructed Trapanese. I’ve made the original with Pecorino added and Busiate. The colors, texture, individual flavors look more retained this way. If you omit the squid (although it looks great that way), would you add cheese?
Hi Mark,
So glad you like this. I actually now have a youtube channel under my name with about 5 or 6 videos up so far. And, yes, I’d add cheese. I even added a little with the squid. xx
As much as Pesto Trapanese is traditional and delicious, I think your presentation has much more visual appeal as well as rustic quality. I have seen some of the other videos, and you are getting this thing down! Despite the rule of “Pesce senza formaggio”, yes, a little Pecorino (in the sense of a white clam pizza and other dishes), with the squid sounds good! Definitely something to make before long. I have an idea for the pasta (not Busiate). I’ll surprise you. Thanks again!! Fantastico!!
You’re welcome, Mark. Can’t wait for your version.
Hi Erica,
Wow, what a great video. I love your style. I have a couple of questions. You said that this is not quite Sicilian pesto because it is not done with a mortar and pestle, correct? Would the tomato, almond, herbs and garlic be ground together? Thanks!
Hi anitaliandish, Yes, it’s traditionally ground up in a mortar, with raw tomatoes. It tastes excellent, but the color turns brownish when everything is mushed together. So glad you like this. I’ve got about 5 other videos up on a youtube channel under my name. I just started making these about a month ago.