in Sicilian Pistachio "Frastuca" Arabic "Frastuch" is the fruit of a plant belonging to the family of "Anacardiacee" very widespread in the Mediterranean and Middle East. In Italy, it is cultivated intensively, in Bronte, a town of 20,000 inhabitants situated on the slopes of Etna. The pistachio is cultivated in Bronte, not to be confused with what is sold toasted, from Turkey, Iran or Syria, it is primarily used in baking. In recent years, have come into fashion on pasta preparations including one with pistachio, but if you look carefully at the contents of the jar, you can read that it contains "cashew" and "pistachio". What follows is the true recipe for pasta with pistachio, a true "main dish" in my house, developed by my wife Grace.
Ingredients:
- fresh onions (4-5 seedlings)
- ham or grilled with herbs (cut to a thickness of 2 mm)
- Oil
- Butter
- Fresh cream
- grated Parmesan Penne
- bricks Voiello 156
- Pistachio from Bronte finely
In a large skillet, fry do well with finely chopped onions, then add a knob of butter. Cut the ham into strips and then cut into small pieces and add to fried onions. Cook it for few minutes. In a coffee grinder, grind the pistachios to obtain a powder. Cook penne bricks and, once cooked, drain and add to the contents of the pan. Add the warm cream, Parmesan and, having mixed it all, sprinkle with ground pistachio.
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