(for 1 person)
90gr Pasta Gentile Scialatielli
30gr Bronte pistacchio nuts
40gr Buffalo ricotta DOP
40gr Swordfish, cut into long thin strips
1gr Freshly ground black pepper
Cook the scialatielli in plenty of salted boiling water until al dente. Preserve at least one small ladle of the pasta cooking water.
When the pasta is almost ready, put a small amount of extra virgin olive oil in a frying pan and heat. Add 35gr of the swordfish strips and stiry fry for a short time. Add the al dente cooked scialatielli to the frying pan and gently toss together with the swordfish.
Finely chop 25gr of the pistacchios, put into a bowl with the buffalo ricotta and mix well. Add the mixture to the to the pasta along with a small ladle of the pasta cooking water and stir gently for a few minutes until creamy. Place the scialatelli on the plate, garnish with the remaining strips of swordfish (5gr) and decorate with large pieces of pistacchio and freshly grated pepper.
Serve at once.
The last of the pistacchios must go on top of the pasta and not on the plate. The pepper should go on the rim of the plate.
RECOMMENDED WINE: Leone - Tasca d’Almerita