Pasta with "pesto Trapanese"
(Tomato and Almond sauce)

Serves four:
400 g pasta shapes; 6 ripe tomatoes, peeled and seeded; 1 clove garlic; 40 g. almonds, shelled; 40 g breadcrumbs; olive oil; salt; pepper; fresh basil.

Peel the almonds after immersing them in boiling water for a few moments, roast in the oven and chop very finely.Chop the tomatoes and pound with salt, basil, pepper and clove of garlic. When the sauce is smooth, add a little oil and the chopped almonds. In the meanwhile, toast the breadcrumbs to a golden bown. Boil the pasta in a large pan of salted water, strain and cover with the sauce. Place on serving dish, sprinkle with toasted breadcrumbs and serve hot.

Tuna fish with almonds

Serves four:
800 g fresh tuna steak; 1 onion; 1 tbls capers; 75 g almonds, helled; olive oil; salt pepper; chopped parsley

Peel the almonds after immersing them in boiling water for a few moments and pound with a pestle. Place in a cloth, tie, and dip repeatedly in ½ litre of water. Squeezing the cloth well each time, to make almonds milk. Peel and chop the onion with the capers. Fry lightly in a little oil, then add the tuna steaks and brown on both sides. Season with salt and pepper, add the chopped parsley, then pour in the almonds milk. Cook on full heat until the sauce starts to thicken. Serve hot.

"Cassatelle"