In the cookbook written by the Carthusian Father Dellepiane are also described “Condiments and sauces for pasta, the vegetables Cheer up, exalt the Fish, Stuff Crostini and croutons.” Writes the author of the book “Fingers of Neptune” that Father Dellepiane held without a doubt the sauces in high regard. One of these, the green sauce with lemon I was immediately attracted to the simplicity and speed of preparation and the contrast between the sweet and delicate flavor of pistachios, the acid of the lemon and the salty anchovies and decided. This cold sauce was used by Father Dellepiane “to flavor Allessi, vegetables, croutons and the dishes in the middle”, but a little ‘desire, a little’ warm weather led me to think of it as a condiment for pasta, the grains of farro spaghetti ….. successful experiment!
Ingredients for 4 people: 300 g of whole wheat spaghetti spelled, 60 grams of pistachios (weight of pistachio nuts still in their shells), 30 grams of pine nuts, 4 anchovies in oil, 2 tablespoons extra virgin olive oil, 3 tablespoons of lemon juice.
Put a bath in warm water pine nuts and shelled pistachios. After a few minutes to clean the pistachios eliminating the dark skins. Drain pine nuts and pistachios, place them in a blender along with the added cut into small pieces and blend
Place the mixture in a bowl chopped, add the oil and lemon and mix well. Cook the spaghetti in salted water for the time indicated on the package (7 minutes in my case), drain and toss with the sauce cold directly into the cooking pot of spaghetti so that you grow cold slightly while mixing the dough.
1 comment
Che buoni devono essere. Pistacchi e pinoli, che bel mix.