Busiate with prawns and Bronte DOP pistachio pesto are a dish that encompasses the knowledge and flavors of the Sicilian tradition .
Typical of the Trapani area , busiate are a very ancient pasta shape, in which the amber reflections of the ears from which they are born are reflected.
They take their name from the utensil that gave them their characteristic shape: the mixture of durum wheat flour and water was in fact twisted around a branch of buso , the stem of a native grass of the Mediterranean areas.
The twig has now given way to more modern tools which have, however, kept the same name.
The drawing gives the pasta a body and roughness suitable for collecting and retaining sauces and condiments.
The busiate, artisanal semolina pasta, are perfect combined with the Bronte DOP pistachio pesto , with a fresh and aromatic taste, and the firm pulp of the prawns .
A delicious recipe that smells of sea and sun and is also rich in vitamins, minerals and Omega 3, Omega 6 and Omega 9.
Ingredients
- 500 gr of handcrafted Sicilian Russello wheat Busiate
- 200 gr of unsalted toasted Bronte PDO pistachio
- 50 g of Parmigiano Reggiano
- lemon peel
- 100 ml of IGP Sicily extra virgin olive oil
- enough water
- 2 basil leaves
- salt
- black pepper
- 400 g of prawns
Preparation
To make the pistachio pesto, start by blanching the shelled fruits for about five minutes in unsalted water. Thus, once drained and cooled, you will be able to remove the purplish peel.
Transfer the Bronte DOP pistachios, the Parmigiano Reggiano, the basil leaves, the extra virgin olive oil and the lemon zest to perfume into a mixer.
Blend by adding the water slowly. When the mix starts to become creamy, taste and adjust with salt and pepper. Then continue to blend, if necessary. Once you have obtained a grainy and rustic consistency, not too homogeneous, your Bronte DOP pistachio pesto will be ready.
Now go on to extract the crustaceans from the carapace, taking care to slightly incise the pulp to remove the black casing, and rinse them in water.
In a large frying pan, heat a drizzle of oil and sauté the prawns for a few minutes adding a pinch of salt.
Bring a pot of water to the boil, then salt it and add the busiate. Drain them al dente, reserving a little of their cooking water, and pour them into the pan with the prawns.
Now add the Bronte DOP pistachio pesto, pour over a few tablespoons of the preserved water which will help you mix more easily, and proceed to cook everything together.
Finish with a sprinkling of freshly ground black pepper and serve.
Advice and Approaches
To remain enveloped in the scents of the sea, the ideal combination with this dish takes the form of Principino di Istinto Angelieri , a white wine from the Marsala area, coming from vineyards that grow near the coast.
Bronte DOP pistachio pesto
Doubly bind this dish to the Sicilian earth. It is the ingredient of excellence in the common imagination, when one thinks of the mastery of the island's craftsmanship.
And excellence is the right word when it comes to Bronte pistachio: now famous throughout the world, the precious fruit has its roots in a soil of volcanic origin , an essential characteristic for receiving the PDO nomenclature, protected designation of origin.
Grown at the foot of Etna in a warm and dry climate, the superior quality pistachio is characterized by an intense green color and an aromatic flavor which, expertly dried, is then combined with ingredients that give it flavor and transform gestures simple and ancient in an eclectic pesto and suitable for multiple recipes and moments .
On Bottega 27 you can find the ready-made pistachio pesto from Bronte DOP , which, with the Busiate Pastara pasta and the wine we have just recommended, constitutes an extremely easy-to-use kit, excellent for recreating this idea of culinary Sicily , a panorama at the tip of a fork.
If you want to find out more about Artisan pasta, processing and supply chain, you can read this article on Artisan Pasta with Ancient Sicilian Grains
