Directions
Paccheri with Pistachio Pesto, Sausage, and Provola: A Symphony of Flavor and Tradition
Paccheri is one of the most beloved types of pasta in Italian cuisine, renowned not just for its unique shape but also for its remarkable ability to capture sauces. In this delightful recipe, we pair paccheri with a rich pistachio pesto, flavorful sausage, and creamy provola, crafting a dish that is both simple and sophisticated. This combination guarantees an explosion of flavors that will satisfy even the most discerning palates.
Essential Ingredients
To prepare paccheri with pistachio pesto, sausage, and provola for four people, you will need the following:
- 400g of paccheri
- 100g of shelled pistachios
- 50g of fresh basil
- 50ml of extra virgin olive oil
- 250g of sausage
- 200g of provola cheese
- Salt and pepper to taste
- White wine for deglazing
Making the Pistachio Pesto
The first and most important step in this recipe is preparing the pistachio pesto. Start by bringing a pot of water to a boil. Once boiling, immerse the pistachios for about a minute. This crucial step softens the skins of the pistachios. After a minute, drain the pistachios and gently pat them dry with a clean cloth.
Next, remove the skins by rubbing the pistachios between your hands. Now, place them in a mortar, adding in some washed and dried fresh basil leaves. Begin to grind the mixture until you achieve a smooth paste. Properly working the ingredients allows their aromas to be released.
Creating the Pesto Cream
Next, incorporate the extra virgin olive oil, a pinch of pepper, and a splash of cold water to achieve a creamy texture. Continue grinding until you have a smooth and soft paste, adjusting the salt according to your taste.
Cooking the Paccheri
While preparing the pesto, bring another pot of water to a boil for the paccheri. Once boiling, salt the water and add the paccheri, cooking them according to package instructions, usually for about 13 minutes. Meanwhile, cube the provola cheese into roughly 1.5 cm pieces and prepare the sausage by removing the casing and forming small meatballs.
Cooking the Sausage
In a large skillet, drizzle a little oil and sauté the sausage until it turns golden brown. Once cooked, deglaze the pan with a bit of white wine, enhancing the flavors further. This step is essential for imparting a rich, aromatic quality to the dish.
Combining the Ingredients
When the paccheri are cooked, drain them and transfer them directly into the skillet with the sausage. Add a few ladles of the pasta cooking water to help bind the ingredients together and continue cooking for a couple of minutes. This step is vital to ensure that the paccheri absorb the sauce’s flavors.
At this stage, turn off the heat and stir in the pistachio pesto and the cubes of provola. Gently mix everything to ensure that the pesto envelops each piece of pasta, complemented by the robust flavor of the sausage and the creaminess of the provola.
Plating and Presentation
Once the dish is ready, it’s time to plate. Serve the paccheri in deep plates, garnished with the chopped pistachios set aside earlier and a few fresh basil leaves for decoration. This not only adds a splash of color but also enhances the dish’s aromatic qualities.
Conclusion: A Dish to Share
Paccheri with pistachio pesto, sausage, and provola is more than just a meal; it is a sensory journey into Italian culinary tradition. Its creaminess, combined with the richness of the sausage and the unique flavor of the pistachio pesto, makes it perfect for any occasion, whether it’s a cozy family lunch or a dinner party with friends. Serve it hot and prepare to receive compliments!
Finally, let’s not forget: the choice of ingredients is crucial; always opt for high-quality components to make every dish special. Enjoy your meal!
