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Pistachio Pennette with smoked duck breast and mushrooms

Explore the incredible combination of Sciara Pistachio Pennette, Sciara Pistachio Pesto and Sciara Chopped Pistachio in this delicious recipe. The unique aroma of pistachio blends with smoked duck breast, champignon mushrooms and the scent of mandarin. An exceptional culinary experience that will bring the taste of Sicily directly to your table.

Ingredienti

  • 150 g Sciara Pistachio Pennette
  • 200 g Champignon mushrooms
  • 1 Fresh chilli pepper
  • 1 clove of Garlic
  • 1/2 glass White wine
  • 60 g Sliced smoked duck breast
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste
  • 3 tablespoons Sciara Pistachio Pesto
  • Sciara Chopped pistachio to taste
  • Zest of an organic mandarin

Procedimento

  1. Take a pan and fry the garlic in two tablespoons of oil.
  2. Wash and cut the mushrooms into slices and place them in the pan together with the garlic.
  3. Add salt and pepper to taste and blend with the wine.
  4. Leave to cook for 10 minutes over low heat.
  5. Take a pan, bring plenty of water to the boil, add salt and cook the Pistachio Pennette for about 5 minutes, they must be al dente.
  6. Cut the smoked duck breast into strips.
  7. Drain the pasta, keeping a few ladles of cooking water.
  8. Season the pasta with the pistachio pesto and the strips of duck breast, adding a little cooking water if necessary.
  9. Remove the garlic from the mushrooms and mix them into the pasta too.
  10. Transfer everything into a baking dish.
  11. Add a drizzle of oil, pepper and grated mandarin zest.
  12. Bake the dish in the oven at 200° for 8 minutes.
  13. Serve the pasta on plates, sprinkling it with Chopped pistachio.
Dosi
2 people
Prep.
10 min.
Cottura
25 min.
Difficoltà
Easy

Prodotti Sciara Utilizzati

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Tabella nutrizionale per 100g*

Calorie
Kcal
Grassi
8 g
Carbiodrati
g
Proteine
4 g
*I valori sono solo indicativi e possono variare notevolmente a seconda del produttore specifico dell'alimento, del metodo di preparazione e di altri fattori.
CONDIVIDI LA RICETTA

Today we prepare a first course using the combined Sciara Pistachio Pennette, Sciara Pistachio Pesto and Sciara Chopped Pistachio. This combination can be ordered in a single product: the Sciara Pasta Kit.

Speaking of Penne, did you know that they are one of the few pasta shapes of which we know the inventor? This is Giovanni Battista Capurro, pasta maker from San Martino d'Albano, a small village not far from Genoa. The machine he created, in March 1865, allowed fresh pasta to be cut diagonally without crushing it, thus transforming it into a format that resembled the nibs of fountain pens, the pens!

Another curiosity: in its first versions this pasta was colored, in the medieval way, with saffron. We instead decided to color it green with our Sicilian Pistachios.

Our friend and food blogger Chiara Caprettini of NordFoodOvestEst, gave us a recipe that enhances the flavor of Pistachio by combining it with an unusual ingredient in our area, which is used more often in France, smoked duck breast!

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