ItalianSardinian
Pasta with Bottarga, Artichokes and Pistachio
by Gambero Rosso · 452K subscribers on YouTube
A pasta dish with tuna bottarga, artichokes, and a crunchy pistachio crumb, prepared by chef Gianfranco Pascucci.
- Difficulty
- medium
Ingredients
11 items- Carciofi
- LardoPreferably from Roberto Liberati
- Capers
- Brodo di OrataFish stock made from orata (sea bream) scraps
- Pasta SardaSardinian pasta, such as macarons de busa
- Pistachios
- Coriander Seeds
- Rosemary
- Tuna BottargaTuna bottarga from Sardinia
- Extra Virgin Olive Oil
- LemonFor soaking artichokes
Method
- Clean the artichokes, remove the outer leaves and thorns, slice them thinly and soak in lemon water.
- In a pan, melt the lardo and sauté the artichokes with the capers.
- Add the fish stock (made from orata scraps) and cook the artichokes until tender.
- Meanwhile, cook the pasta in abundant boiling salted water.
- In a mortar, pestle the pistachios with the coriander seeds and a bit of rosemary to obtain a coarse crumble.
- When the artichokes are ready, add the drained pasta and toss with a little cooking stock to create a creamy sauce.
- Grate or shave the tuna bottarga over the pasta and toss.
- Serve the pasta with the pistachio crumble and a drizzle of extra virgin olive oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
