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The origin of Pennette al Pistacchio has its roots in the culinary traditions of Bronte and southern Italy, where pistachios have always played a major role. Also known as "the green gold of Sicily," pistachio is the excellence of Bronte, where it is cultivated with passion and patience.
In this recipe, we used Sciara pistachio granola and chopped pistachios. The pistachios' crunchiness gives the dish a touch of elegance and a unique texture contrast. Chopped pistachios, on the other hand, add creaminess and intensity to the sauce, creating a truly extraordinary combination of flavors.
Onion, cooked ham or bacon, cooking cream and brandy complete this recipe, adding depth and complexity of flavor. This pistachio dressing blends perfectly with the pennette, creating a dish that will win the palate of anyone who tastes it.
