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Prodotti al Pistacchio di Bronte

Products on offer

  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

    ADD TO CART

  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

    ADD TO CART

  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.

    INGREDIENTS:

    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.

    ADD TO CART

Tuesday, 24 March 2015 00:00

Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta

Written by 

 

 

Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta

Ingredients:
For mint ricotta:
3/4 cup Sheep's milk ricotta
Pinch of kosher salt
Pinch of coarse ground pepper
1 Sprig mint, chopped in thin strips

For pistachio pesto:
1/2 Bunch arugula
1/2 Bunch parsley
1/4 cup Grated parmesan cheese
1/2 cup Pistachios, shelled
Pinch of kosher salt
Pinch of ground black pepper
1/4 cup Pistachio oil
1/4 cup Pumpkin seed oil

For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese

 

Instructions:
For mint ricotta:
In a bowl, mix ricotta, salt, pepper and mint together. Set aside.

For pistachio pesto:
Blanch arugula and parsley in boiling water for twenty seconds. Immediately shock in an ice bath. Once cold, squeeze off excess water from parsley and arugula.Place blanched herbs in a food processor along with parmesan, pistachios, kosher salt, pepper and pistachio oil. Process mixture until broken up and chunky.Remove from processor and mix in pumpkin seed oil by hand. Reserve for later.

For spaghetti:
Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with 1/2 cup of pasta water and mix in pesto.Cook for 20 seconds.

To serve:
Divide mint ricotta into 4 and place in the bottom of pasta bowls.Place pasta on top and garnish with freshly grated parmesan cheese.

 



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