Busiate orbusiati are a type of longmacaroni, originating in theprovince of Trapani and typical of theCalabria andSicily regions ofItaly.[2] They take their name frombusa, theSicilian word for thestem ofAmpelodesmos mauritanicus, a localgrass, which is used in preparing them and giving them theirhelical shape.[3][4]
 | |
| Alternative names | Busiati,subioti,fusarioi,maccheroni bobbesi,busa,ciuffolitti (Abruzzo),gnocchi del ferro[1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Durum wheat, water |
| Variations | Maccheroni inferrati (orfirrichedi)[2] |
The namebusiate can be used to describe two different shapes, although the basic coiling technique is similar:
- Busiate trapanesi are traditionally prepared by diagonally coiling a strand of pasta around atwig ofampelodesmos.[5]
- Maccheroni inferrati are coiled vertically around a long pin, such as aknitting needle. Their shape is closer to that ofbucatini.[2]
Busiate are traditionally served withpesto alla trapanese, a sauce made ofalmonds,tomatoes,garlic, andbasil.[1]
See also
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Media related toBusiate at Wikimedia Commons
References
edit- ^abHildebrand, Caz (2011).Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40.ISBN 9782501072441.OCLC 762599005.
- ^abcHildebrand, Caz (2011).Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160.ISBN 9782501072441.OCLC 762599005.
- ^"Busiate con pesto alla trapanese - Pasta e non solo".www.pastaenonsolo.it. Retrieved2018-12-15.
- ^Sicily con Gusto (2015-05-17),CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING, retrieved2019-06-18.
- ^"Busiate".www.pastificiocampo.it. Archived fromthe original on 2017-12-01. Retrieved2017-11-30.
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