Ingredient: Basil leaves

Quality, authenticity, excellence
Strozzapreti with pistachio pesto

First courses

Strozzapreti with pistachio pesto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

200 g of Pistachio
Lemon zest
100 ml of Tipico IT’s Extra virgin olive oil
3 Basil leaves
Black pepper
35 g of Tipico IT’s Grana Padano
1/2 Clove of garlic
100 ml of Water
Fine salt

PREPARATION

1

In order to make the pistachio paste, start putting a pot full of water on the gas. Once the water starts boiling, pour the peeled pistachios in it. Let them cook for five minutes, so as they can get softened.

2

Subsequently drain them and transfer them in a mixer; then add the olive oil, the grated Granetta di Vacca, the basil leaves, a clove of garlic et the lemon zest.

3

Activate the blades for some minutes and then pour in the water. Afterwards, pour some salt and pepper and then activate once again the blades. Blend the mixture until you obtain a smooth cream.

4

At this point pour the strozzapreti in boiling and salted water. Once they are cooked, drain and season them with the previously prepared pistachio pesto At this point, serve them hot with a handful of Granetta di Vacca according your taste.

Condividi:
Quality, authenticity, excellence
Paccheri with caper pesto and shrimps with lime

First courses

Paccheri with caper pesto and shrimps with lime

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

42 min

Servings:

1 Portions

Ingredients:

For the pasta
180 g of Tipico IT’s Fresh Paccheri
12 Shrimps
1 Lime
Salt
Pepper
Tipico IT’s Extra virgin olive oil
For the caper pesto
100 g of Tipico IT’s salted capers
60 g of Peeled almonds
Basil leaves
Parsley
Tipico IT’s Extra virgin olive oil

PREPARATION

1

First of all, start preparing the caper pesto: in a non-stick pan grill the almonds. Soak the capers in some water for about 15 minutes; rinse them several times, until you obtain the desired sapidity.

2

Once desalted, drain them with some tissue paper and transfer them in a mixer. Add the almonds, the extra virgin olive oil and mix everything, until you obtain a thick and homogeneous sauce. At this point your caper pesto is ready to be used.

3

Now, shell the shrimps and start cleaning them. Some of them will have to be kept entire, while the remaining ones will have to be cut into pieces. Squeeze also the juice of a lime.

4

Boil a pot full of salted water and pour in the paccheri.

5

In a pan cook the entire shrimps that you put aside by deglazing them with the lime juice.

6

On the other side, in another pan dilute the previously prepared caper pesto with some cooking water and add the shrimps cut into pieces.

7

Subsequently drain the pasta al dente and pour it in the pan containing the pesto and the shrimps. Whisk everything well.

8

Now, your dish is ready to be plated by placing on the top the entire shrimps put aside.

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