Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Prawns and Bronte Pistachios: A Taste of Sicily’s Sea and Soil
Savour this Sicilian pasta dish that beautifully marries the fresh flavours of Mazara’s sea prawns with the rich, nutty Bronte pistachios — a perfect harmony on your plate.
📖 What is it
Savour this Sicilian pasta dish that beautifully marries the fresh flavours of Mazara’s sea prawns with the rich, nutty Bronte pistachios — a perfect harmony on your plate.
🛒 Ingredients
- ✓ 400g long pasta (busiate or tagliatelle)
- ✓ 600g fresh prawns
- ✓ 50g crushed Bronte pistachios
- ✓ 1 clove of garlic
- ✓ a small bunch of fresh basil
- ✓ 8 cherry tomatoes (Pachino variety)
- ✓ half a glass of extra virgin olive oil for the pesto
- ✓ extra virgin olive oil for cooking
- ✓ half a glass of dry white wine
- ✓ salt to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Dive into the enchanting aromas and vibrant flavours of Sicily with this delightful pasta featuring fresh prawns and Bronte pistachios. Each mouthful captures the warmth of the Sicilian sun and the gentle sea breeze, bringing a true taste of the island to your kitchen.
👨🍳 Preparation
- 1
Clean the prawns by removing the heads, shells, and black vein, setting the heads and shells aside for the stock.
- 2
Gently fry a clove of garlic in a splash of olive oil, add the prawn heads and shells, and cook for 5 minutes. Pour in the white wine and let it simmer gently for another 10 minutes. Strain and keep the stock to one side.
- 3
In a pan, quickly sauté the peeled prawns for a couple of minutes, then add the quartered cherry tomatoes and a little of the prawn stock. Cook for 5 minutes.
- 4
Make a pesto by blitzing olive oil, basil, and pistachios until you have a smooth, fragrant sauce.
- 5
Cook the pasta in plenty of salted water until just al dente. Drain and transfer to the pan with the prawns and tomatoes, adding a few spoonfuls of the cooking water and the pistachio pesto.
- 6
Toss everything together for a few seconds to combine, then season with salt and freshly ground black pepper to taste.
- 7
Serve the pasta piping hot, sprinkled with extra crushed pistachios and fresh basil leaves.
💡 Tips and Variations
- •
For an extra flavour boost, try adding a little grated organic lemon zest or some lightly toasted almonds for a lovely crunch.
- •
If you prefer a creamier texture, stir in a spoonful of double cream, gently melding the flavours together.
- •
Opt for artisanal durum wheat pasta to really bring out the dish’s texture and taste.
- •
For a vegetarian twist, swap the prawns for sautéed porcini mushrooms, keeping the pistachios for that delightful contrast.
- •
To enhance the umami, add a pinch of nutritional yeast flakes or a teaspoon of low-salt soy sauce while preparing the sauce.
- •
For a gluten-free option, choose pasta made from naturally gluten-free flours like rice or corn.
- •
The magic of this dish lies in balancing the sweetness of the prawns with the crunch of the pistachios — a true Sicilian embrace of flavours.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 24 hours to keep the freshness and flavour intact.
- • Before serving again, gently warm the pasta in a pan with a drizzle of extra virgin olive oil to revive those lovely aromas.
- • Avoid freezing this dish as it can affect the delicate texture of the prawns and the vibrant pistachio flavour.
🍷 Pairing
Pair this dish with a crisp Sicilian white wine such as an Etna Bianco, fresh and mineral-driven, which beautifully complements the sweetness of the prawns and the pistachio’s crunch. Alternatively, a Sicilian Grillo or a Ligurian Vermentino would also make a harmonious match.
Whipping up this pasta with prawns and pistachios brings a genuine slice of Sicilian sunshine straight to your table. It’s a dish that’s as comforting as it is vibrant, perfect for sharing with loved ones. Do give it a go at home — and don’t forget to spread the joy by sharing it with family and friends. After all, good food tastes even better when it’s shared.
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