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I Sottolio - I Ghiotti
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I Sottaceto - Al Pomodoro ciliegino |
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La linea piu' ricca tipica siciliana |
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In Salamoia - Al Sale
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| Pasta with pistachio pesto and ham |
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Ingredients
50g pistachios
200gr. Conti pistachio pesto
1 clove of garlic
150 g cooked ham cut into cubes
extra virgin olive oil
380gr. pasta (short pasta is best)
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Instructions:
1- Pour two tablespoons of olive oil into a non-stick pan and fry the clove of garlic until golden; add the pistachio pesto and simmer then add the ham and toss for 1-2 minutes and turn off the heat
2- In the meantime, cook the pasta, drain and toss in the frying pan with the pistachio mixture
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| Pasta with sardines |
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ingredients(for 4 people):
400 g bucatini, 800 g. fresh sardines, 500 g. Conti wild fennel pasta, 30 g raisins, 30 g pine nuts, 2 salted sardines, one large onion, a glass of white wine, half a glass of olive oil, a small envelope of saffron, salt and pepper
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Instructions:
Finely chop the onion and fry in oil in a casserole . Add the fillets of salted sardines and squash them well. Soak raisins and pine nuts and add them to the mixture and fry for another minute or so. Wash the fresh sardines, remove bones, dry and add them to the mixture. Pour in the white wine and cook until it evaporates. Add the wild fennel pesto, add salt and pepper. In the meantime, boil the bucatini until al dente, drain and place in the casserole with the sardine mixture. Dissolve the saffron in a little warm water and add to the mixture
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Vermicelli with prawns and a hint of wild fennel |
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Ingredients :
350 g Vermicelli
100 g Conti cherry tomato concentrated paste
200 g peeled prawns
4 tablespoons extra virgin olive oil
50 g Conti wild fennel pesto
1 chopped shallot
1 handful of parsley
Brandy, salt and pepper to taste
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Instructions:
Fry the shallot in a frying pan and add the chopped prawns. After 2 minutes, add a splash of brandy, let it evaporate and add the Conti cherry tomato paste. Add a little water or broth to make the mixture more liquid. Chop the parsley and add to the wild fennel pesto. Boil the vermicelli in salted water until cooked al dente; drain and dress with the sauce. Garnish with chopped parsley and wild fennel pesto.
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| Pennette Al Pistachio |
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ingredients(4 people):
Prawns
Conti pistachio pesto
Peascooking cream
Pennette
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Instructions:
Boil the peas and liquidise them. Add Conti pistachio pesto, liquidise and then add the cream. Heat a little. Boil the prawns in a separate pan. Cook short pasta, like fusilli, that absorbs the sauce well and dress it with the sauce and the prawns, mixing in the pan over a low flame
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