Sicilian wild fennel pesto is a gem of Sicilian gastronomy: how to use it in the kitchen and keep it in the best possible way once opened? The undisputed protagonist of numerous recipes rich in flavour, Sicilian fennel pesto can be used to give life to appetizers, first and second courses, now traditional, now original. Take inspiration from the ideas below!
Wild fennel pesto, how to use it?
As for the use of pesto with fennel , this too has a creamy consistency that lends itself to being spread on bread, croutons and sandwiches, for appetizers or simple tasty snacks. It can be spread on sandwiches before stuffing them with cold cuts and cheeses or grilled vegetables. Or it can be brought to the table in special bowls to combine with cold cuts and cheeses .
But let's go to the first course , probably the most awaited course. And let's start with the pasta with wild fennel pesto and anchovies (a variant of Sicilian pasta with sardines) perfect for a tasty but undemanding lunch. Another idea is spaghetti with wild fennel pesto, anchovies and breadcrumbs . In this case the crumb is first toasted in a pan to become crunchy: a delight! The pasta with tuna and wild fennel pesto also deserves a mention, a fish-based first course to be included in an informal menu. As for the meat , it goes well with lamb , pork and duck.
Wild fennel pesto, how to preserve it
Did you make it at home or did you open a jar? To preserve the pesto, just cover it with a drizzle of oil and screw the cap of the glass jar tightly. Homemade pesto lasts for a few days in the fridge, otherwise it can be frozen.
The variants of wild fennel pesto
If the Sicilian recipe for fennel pesto is rather neutral, it does not mean that you cannot make tasty additions ready to transform it according to tastes and needs. An example above all is the wild fennel and dried tomatoes pesto , which is obtained by combining rehydrated and chopped dried tomatoes with the mixture. The wild fennel and walnut pesto has a softer flavor, of which the crunchy note given by the dried fruit represents the true refinement. The same considerations above apply to the wild fennel and almond pesto : both make excellent first courses. Finally, not to be underestimated are both the sardine and fennel pate and the albacore tuna ragout with fennel : you can find them both on Sicilyaddict .
