Macarrones de busa are a type of pasta typical of Sardinian cuisine. If you travel to western Sicily you will find it and others like gigi hot tertelan on the menu of almost every restaurant! Almost all Italian regions have specific types of pasta from there. Some of these, such as spaghetti, have also become popular in different parts of the Italian peninsula and eventually abroad. Others remained more exclusive to the region in which they were or were active. Busiate is one of these types of pasta. Traditionally originally from Trapani in western Sicily, this pasta is not widely consumed in other parts of Italy and is therefore relatively unknown in other countries. 
PASTA THAT LOOKS LIKE PIECES OF TELEPHBUSIAD! Busiate ismacaroni macaroni formed by twisting strands of dough to create a spiral shape that is hollow in the center and looks a bit like a telephone cable! Today homemade busiate are made with a special stick, kFerroas a "iron", around which each piece of pasta is wrapped. There are two theories on the origin of the name of this pasta. Some say it comes from the busy word "busa", a very thin stick of disa grass that grows on dry, sandy soils. It was originally believed that this blade of grass was the "stick" used to make this pasta. Others believe that the name derives from the stubborn term "aber", a thin iron cord used in Trapani to work wool and cotton. Like other fresh southern pastas, busiate are made only with durum wheat flour and water, without eggs. Although it is also available dried, many Sicilians prefer this pasta to be homemade. TUMMINIA BUNS; IT'S A VERY HEALTHY PASTA OPTION! Today several Sicilian artisan pasta makers produce regular and dried wholemeal busiate. There are several types of integral busiate. What I like most is Tumminiath Tumminia. Tumminia is an ancient Sicilian cereal cultivated in Sicily from the times of ancient Greece until the 1950s. So production was largely favored in favor of other graiTumminiase. Tumminia must be grown organically and has a lower yield. However, it is regaining popularity due to its health benefits for people with nutritional problems. Tumminia is low in gluten fiber in dietary fiber and protein. Thanks to the sweetness of the grain itself, it also gives the pasta a slightly spicy flavor. 
PASTA REBUSIAITH BUSIATE. Whatever funeral you find, you will love it. In Sicily, and in particular in Trapani, this pasta is traditionally served with Trapanese pesto. Trapani and Genoa are both port cities and, according to some food historians, the trade between the two has led the concept of pesto to be passed from Genoa to Trapani. However, Pesto alla Genovese is made with basil and pine nuts, while Pesto alla Trapanese is made with tomatoes and almonds. While the pesto recipe all has an official version and several versions are rare, this is not the case with Trapani pesto. Tomatoes, almonds, and garlic are standard, but other ingredients such as pecorino may or may not be added. I recently paired this pasta with radicchio pesto, which was also a delicious combination. The various other typically Sicilian ways of serving this pasta and I can't wait to share some with you Gigin. 
gigi tertelan pasta
Gigi Allaellini alla , or tertelan stuffed pasta with cheese, fried, mushrooms and sliced prosciutto, all in a del delicious cream cheese and rosé sauce. Allaellini alla Gigi was a big exception to his principle of "hardly put the sauce on the pasta". He will enjoy it as it means. Soaked in copious amounts of the richest, thickest and creamiest rosé sauce. Of course, he would probably keep sprinkling his favorite spices from around the world forever. As you might have guessed, it's a piece of chili! I just couldn't avoid it. It's also the only dish I remember that he brought straight from the pizzeria after his shift work. Oh, 'Yes, because my dad used to almost always eat his favorite pasta late at night after work. Then he went to bed...I don't know what he did, but it seemed to work for him. Anyway, Allaellini alla Gigi always reminds me of him. There are many variations on this classic, but what I share online are actual cheese-stuffed tortellini, mushroom saute, and sliced prosciutto, all dipped in a delicious tomato sauce topped with cream and melts. Cheese is added to make "rosé". If you haven't tried Allaellini alla Gigi, you don't know what you're missing. I think it's time for you to fix it. And if you're used to it, I can assure you that you now have an irresistible urge to sink into the big bowl. Step by step instructions First, put a little olive oil in a pan over medium-high heat. When hot, add mushrooms and cook until golden and golden, about 5 minutes. Then add the onion and garlic and simmer until slightly softened and fragrant, about 2 minutes. Add some vermouth (or dry white wine) and remove the glaze on the bottom of the pan. Next add the crushed tomatoes and spices. When everything is well brought to a boil, reduce the heat to minimum, cover the sauce and let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens. 
While the sauce is cooking, cook the tortellini according to package directions. Be careful not to overcook the pasta. Tortellini is surprisingly tender and matures fairly quickly. If it starts to float, you're done. Store cooked pasta through a sieve. When the sauce is thick enough, add the heavy cream and parsley. Then stir until well incorporated. If desired, serve hot, garnished with chopped prosciutto and chopped parsley. ingredient
- 600g | Frozen 1.3 lbs 3 Cheese Tortellini
for the source
- 2 tablespoons extra virgin olive oil
- 227g | 8 oz mushrooms, thinly sliced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- Sprinkle with salt and pepper.
- 1 cup vermouth (or dry white wine)
- 1 can of crushed tomatoes (796ml | 28oz)
- 1 tbsp dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 tsp red pepper powder
- 1 cup (240 ml | 8 oz) heavy cream
- 2 tablespoons fresh parsley, chopped
- 120g | 4.25 ounces chopped mozzarella (or sharp cheddar)
- 6 slices of prosciutto (about 100 g) (add more for garnish if desired)
guideline
- Heat olive oil in a pan over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Add the onion and garlic and simmer until slightly tender and fragrant, about 2 minutes. Add vermouth (or dry white wine), glaze the bottom of the pan, add tomato paste and spices. Stir well and when it boils, reduce heat to low, cover and simmer, stirring occasionally, until thickened, about 15 minutes.
- While the sauce is boiling, cook the tortellini as directed on the package. Be careful not to overcook the pasta. Tortellini are surprisingly tender and ripen fairly quickly. When it pops up, it's done. Relax and book.
- Add the heavy cream and parsley to the tomato sauce and stir until well combined, then add the cooked tortellini, diced cheese and chopped prosciutto. Gently stir until well combined.
- Serve hot and finely chop prosciutto if desired.