Dedicated to my friend Salvo, who first introduced me to it … Salvo’s pasta is: bottarga, chopped pistachio (strictly Sicilian like him), wild fennel, a sprinkling of orange peel … and it’s immediately love!
Time: 30 mins
Difficulty: very easy
Servings: 4 people
- 350 g of large spaghetti
- 100 g of natural Bronte pistachios
- 20 g of wild fennel
- 1 clove of garlic
- 1/4 grated orange peel
- Extra virgin olive oil
How to get up
To prepare Salvo’s pasta first chop the pistachios in the blender until you get a grain, which you will keep aside for a moment.
Gently fry the garlic clove in the oil until it is lightly browned.
Chop the fennel and add about half of it to the oil, gently fry for a few seconds, then add about ¾ of the pistachio grain and when it starts toasting and lose the oily part, add a little hot water, with which you will get a kind of cream.
Turn off the heat and add about half of the grated bottarga and the orange peel to the mixture.
It’s time to taste and adjust the salt, consider that you still have to add half of the bottarga and that you are going to skip the pasta with a little pasta cooking water.
Drain the spaghetti very ‘al dente’ and toss them in the pan adding the cooking water, the remaining fennel and almost all the remaining bottarga (leaving only a little to add over the pasta directly on the plate).
In the dish add a sprinkling of bottarga, a grating of pepper, a bit of chopped pistachio (which will give crispiness to the dish) and a drizzle of olive oil.
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