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Pasta with Pistachio of Bronte

Pasta with Pistachio of Bronte

pasta-al-pistacchio

We offer the recipe for a delicious and original dish, with an unmistakable flavor. It is a typical dish of the slopes of the Etna that is prepared in a simple way with the Bronte pistachio grain.

Ingredients:

How to prepare pistachio penne

Sauté the chopped shallot in a pan with the oil, and add a little water, cooking over a low heat.

As soon as the shallot is browned, add the diced bacon, let it brown and add the previously chopped toasted pistachio. Blend everything with the dry white wine, let it evaporate and add the cream, stir and turn off the heat. Meanwhile cook the pasta from ancient Sicilian grains in plenty of boiling salted water, drain it al dente directly into the pan: add a little ‘cooking water if the sauce should be a bit’ dry. Mix everything well and serve your hot pistachio pasta with a sprinkling of raw pistachio and grated Parmesan.

Those who prefer then can prepare the pistachio-free pasta without cream, to be replaced with fresh sheep’s ricotta, with spreadable cheese or mascarpone.

To obtain a mouth-watering result add some pistachio pesto.

Enjoy your meal!

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