So-called Mataruocco represents one of the Spanish culinary influences in Sicily.
The word “matarocco” or “mataruocco” is of uncertain origin.
The mataroccu, which in Sicily indicates a particular pesto typical of Marsala, or what people call Sicilian pesto, surely derives from the ancient Greek language. The term comes from the Greek word ματτω (to smash), here in old Vocabulary Sicilian/Italian referring to a pounded pumpkin dish. Therefore, the meaning of “pesto” seems correct. At first also called “Pesto di Favignana” and then generically understood as “pesto alla siciliana.” In this sense, matarocco (or Sicilian-style pesto) is made by pounding together basil, garlic, pine nuts or almonds, parsley, celery leaves, and tomatoes. All are blended with olive oil and then used only cold, mainly to season pasta, bread croutons, or fried fish. But it can also be made diluted with ice water to form a cold summer soup.
Ingredients
2 cloves of garlic
4 large ripe tomatoes
2 large green tomatoes
4 slices of toasted homemade bread
Plenty of basil
Pepper
Extra virgin olive oil
Process
Peel the garlic cloves. Take approximately 20 basil leaves and rinse them. Place them together in a mortar and add a pinch of salt. Proceed to pound the mixture using a rotary motion until a smooth cream is achieved. Transfer the pesto from the mortar into the serving bowl.
Finely chop the ripe tomatoes and pour them, along with their juices and seeds, into the mortar that still contains traces of the garlic-basil pesto. Pound the mixture again until a velvety tomato sauce forms. Alternatively, you can blend the tomatoes and then combine them with the pesto in the serving bowl. Incorporate 3 tablespoons of extra virgin olive oil, season generously with freshly ground pepper, and thoroughly combine the ingredients.
Gradually pour half a liter of cold water into the serving bowl to achieve a liquid consistency. Stir the mixture, taste, and adjust the salt levels as needed. Introduce the green tomatoes, peeled and roughly chopped, into the blend.
Dice the previously toasted slices of bread and arrange them in the serving bowls. Alternatively, you can cut the slices into strips, offering the option to soak them according to preference. Pour the matarocco mixture into the bowls and serve the chilled soup. For an extra touch, consider adding one or two ice cubes if desired.