PASTA WITH PISTACHIO AND STRACCIATELLA скачать в хорошем качестве

PASTA WITH PISTACHIO AND STRACCIATELLA

Full of nutrients and flavors, with that extra touch that takes you right to the Mediterranean coast in summer! Prepare this delicious pasta with ‪@Rafael.nistor99‬ INGREDIENTS (4 SERVINGS) Pasta 400 g Pistachios 200 g Bacon 150 g Stracciatella 150 g Cherry tomatoes 15 Garlic cloves 3 Rosemary 3 sprigs Orange and lemon zest to taste Powdered sugar to taste Salt to taste Extra virgin olive oil to taste METHOD: Wash the cherry tomatoes and make an x ​​incision. Blanch for about 60 seconds and transfer them into a bowl with water and ice. Remove the tomato peel, and transfer them to a baking tray covered with parchment paper. Add the lemon and orange zest, rosemary and garlic. Sift over an abundant layer of icing sugar and bake at 175°F (80°C). For about 2 hours. Take the peeled and chopped pistachios and blend them with a pinch of salt and extra oil to obtain the cream. Keep it aside. Cut the bacon into strips or cubes and transfer it into a non-stick pan without additional fat. Brown it until it becomes golden brown and crunchy. Dry it on absorbent paper and set aside. Cook the pasta in abundant salted water and let it cook for 3-4 mins. Pour the pasta in the bacon fat, add cooking water and cook the pasta again. Once the pasta is cooked, add the pistachio cream and mix well. If it is too dry, add a drop of boiling water. Serve by adding the pasta, the pistachio cream on top of the crispy bacon, the confit tomatoes and the stracciatella. Ottimo!