This first course is an original dish that combines the crunchiness of pistachios with the intense flavour of mortadella. Spaghettone Don Vincenzo BIS, with its porous texture, holds the pistachio pesto, blends with the freshness of the stracciatella cheese and finds its delicious note in the mortadella. An explosion of textures and flavours that is simple to make, bringing refinement and taste to the table.
⏱ Time: 30 minutes
🍽 Servings: 5-6 people
🔥 Difficulty: Easy
🌿 Focus On: Spaghettone Don Vincenzo BIS
🛒 INGREDIENTS
- Spaghettone Don Vincenzo BIS: 500 g
- Stracciatella: 500 g
- Shelled Pistachios: 300 g
- Mortadella: 3 slices about 3 cm thick
- Pistachio grains: to taste
- Lemon: 1
- Extravirgin Olive Oil Extravergine Don Vincenzo BIS: to taste
- Basilico fresco: to taste
- Pepe: to taste
- Parmigiano: 100 g
📝 DIRECTIONS
- Preparation of pistachio pesto:
In a blender, pour in the shelled pistachios, Don Vincenzo extra virgin olive oil, grate a little lemon zest, add a sprinkling of pepper and basil leaves and Parmesan cheese. Mix everything well. - Preparation of the mortadella:
Sear the slices of mortadella in a pan, one at a time. Then cut them into thin cubes. - Cooking the Don Vincenzo BIS Spaghettoni:
Cook the Spaghettoni in plenty of salted water. Drain when al dente, directly into a bowl. - Assemble the dish:
Add the pistachio pesto to the bowl and mix. Serve with a generous nest of Spaghettoni, garnished with chopped pistachios, stracciatella cheese, diced mortadella and grated lemon zest.
condividi la ricetta
🎯 FOCUS PRODUCT
- Spaghettone Don Vincenzo BIS: Made exclusively with Italian durum wheat semolina, bronze-cut to embrace and retain every sauce.
💡 extra TIPS
- If the pesto is too thick, you can thin it with a ladleful of the pasta cooking water, which also helps to coat the spaghetti better.
- Instead of browning the mortadella in a pan, you can crisp it up in the oven (200°C for a few minutes), creating an interesting contrast in textures.
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