ItalianSicilian
Bavetta with Pistachio Cream and Red Prawn
by Federico Fusca Chef · 332K subscribers on YouTube
A quick and easy recipe for Bavetta pasta with a creamy Sicilian pistachio pesto and fresh red prawns, a simple yet elegant dish by Chef Federico Fusca.
- Difficulty
- easy
Ingredients
8 items- GarlicAs needed
- Coarse SaltAs needed
- Pistacchi SicilianiRaw, shelled
- Extra Virgin Olive OilAs needed
- Fresh BasilA handful
- Parmigiano ReggianoGrated, to taste
- Red ShrimpRed prawns from Livorno, cleaned and seasoned
- BavettaPasta type, similar to linguine
Method
- In a mortar, add garlic and coarse salt. Crush to a paste.
- Add Sicilian pistachios, extra virgin olive oil, and fresh basil. Pound until well combined.
- Add Parmigiano Reggiano and continue pounding until a smooth and homogeneous cream forms.
- For the prawns: remove the head, carapace, and intestinal tract. Season the meat with salt, oil, and pepper.
- Cook the bavetta pasta. Off the heat, toss it with two generous spoonfuls of the pistachio pesto. Adjust consistency with pasta cooking water.
- Serve the pasta with the seasoned red prawns.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
