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Pistachio Pennette

Pistachio Pennette is a typical delicacy of the Bronte area. In this recipe, a few simple ingredients come together to create an unforgettable and visually stunning dish.

Ingredients

  • Pennette pasta 350 gr
  • Chopped Pistachio 50 gr
  • Pistachio Grits 50 gr
  • Onion 1/2
  • Cooked ham or bacon 50 gr
  • Cooking cream 200 ml
  • Milk to taste
  • 1 knob of butter
  • Brandy to taste

Procedure

  1. Melt the butter in a saucepan and brown the chopped onion.
  2. Add the diced ham and a little chopped Pistachio.
  3. Mix, flambé with brandy and add the cream diluted with milk.
  4. Cook the pasta in plenty of boiling salted water and drain when al dente.
  5. Saute the pennette in a casserole dish with the sauce, pepper and serve sprinkled with Pistachio granules.
Doses
4 people
Prep.
20 min.
Cooking
10 min.
Difficulty
Medium

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
12 g
Carbohydrates
g
Protein
7 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
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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.

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