Is’ a traditional Sicilian combination that between pistachio pesto and shrimp. Obviously pistachios from Bronte PDO and shrimp pot, those sweet and savory pink. The thought of using a pesto ready honestly I have never touched, because preparing the Sicilian pistachio pesto at home is very simple, enough of quality pistachios, some’ extra virgin olive oil, salt and, If you like, a sweet garlic breath, like’Nubia red garlic and a little pecorino (for me the pecorino siciliano PDO) which with its flavor mitigates the sweetish note of pistachio. Obviously this pesto, dense and flavorful, It must be diluted with a little’ of the pasta cooking water, to obtain the desired consistency (not too thick or too runny): and anathema on those who use the cream to dilute the pistachio pesto, adding fat to fat, sweetness sweetness.
The natural fit of this pistachio pesto, in my opinion, and with shrimp bow, that are pink, cute, sweet and savory. You just blanch, so that they remain soft. If preferred, an excellent alternative to the shrimp is represented by mussels, that give an interesting note saline. A little’ of chopped pistachios and, If you like, a few mint leaves, and the dish is ready. Take a look at all my PESTO RECIPES, you will find some amazing, and clearly do not miss all my SICILIAN RECIPES. Have a good day.
PASTA WITH PESTO PISTACHIOS AND SHRIMP (Sicilian recipe)Print This
- 320 grams of pasta
- 150 grams of natural Dop pistachio (unroasted and unsalted)
- extra virgin olive oil, to taste
- salt and pepper, to taste
- 30 grams of pecorino DOP Sicilian canestrato (Optional)
- fresh mint, to taste (Optional)
- a piece of fresh garlic, type red garlic of Nubia (Optional)
- 250 grams of shrimp bow
- chopped pistachios, to taste
To prepare the pesto pistachio SICILIANO can use the mortar (recommended), it mini pimer, blender or Thermomix. In all cases, you simply put the ingredients (Pistachio, salt and an extra virgin olive oil) and blend until obtaining an emulsion. I use the mortar primarily because, despite the pistachio pesto can be frozen, I always prefer fresh prepare it in small quantities; secondly, I prefer a slightly pesto’ grossest, still evident with bits of pistachio and not too smooth and emulsified.
Add the extra virgin olive oil flush, because the pistachio already contains its extra virgin olive oil and that only serves to humidify the pistachio paste and be able to beat or whisk better. Inside the pesto can add, to taste, a piece of garlic (a gentle type, as the red garlic of Nubia, Slow Food), some’ fresh mint, which I like very much, and a little’ pecorino cheese, which contrasts the sweetness of pistachio. You can add mint, garlic and pecorino cheese together, merge only some of these ingredients to pistachio pesto or none and leave the natural pesto. Store the pesto, covered with extra virgin olive oil and films for food contact, in the refrigerator.
Clean the shrimps by removing the head and carapace (do not throw, prepared a bisque or a shrimp cartoon Guests can use it to flavor risotto or pasta with fish sauce). Eliminate the intestine from shrimps, or the black wire that runs along the back of the shrimp. Blanch the shrimp in a pan with a drizzle of extra virgin hot, over high heat, and for a few seconds, so that they remain soft and juicy. Lightly salt and pepper.
Toast the pistachios for a few minutes over low heat.
Boil the pasta in salted water. While the pasta is cooking, dilute the pistachio pesto with a little cooking water from the pasta. Drain the pasta al dente and whip in a pan with the pistachio pesto, if necessary adding a lot of cooking water as necessary to obtain a sauce of the desired density. Add the prawns, some’ and garnish of fresh and pasta with Bronte pistachio pesto Dop mint and shrimp with a little’ of chopped pistachios. Bon appétit!
THE PAIRING: Bardolino Chiaretto sparkling brut, produced by “Hotel Ca”. This wine is called “One hundred”, It is produced according to organic farming methods. The harvested grapes are pressed in a soft, the must is fermented at a controlled temperature of 10 degrees, then it is aged in steel for six months. The fermentation takes place with the long Charmat method (A hundred days). Melograno, grapefruit and peach are the predominant notes of this sparkling wine, we suggest to serve at around 6 degrees of glass goblets long.