Recipe by Tiziana Ricciardi
The fusilli pasta with a prawn tartare, burrata, pistachio pesto and orange zest is a fresh and tasty first course, ideal for this late summer period. The pasta is flavoured with a pistachio pesto, an even more divine variant of the classic pesto, and then served with stracciatella cheese and a prawn tartare; orange zest completes the dish, which gives freshness and enriches the flavours. An irresistible dish in its simplicity; delicate with a mix of ingredients that will surprise you.
I used the Sgambaro Yellow Label fusilli pasta, one of the pastas with the lowest environmental impact in Italy: the amount of carbon dioxide released into the air throughout its production cycle is so low that it has obtained the international EPD (Environmental Product Declaration) certificate. Furthermore, the company is committed to many ecological initiatives that it will soon become “climate positive”, which means it is able to positively impact the planet and leave it better than it was found! The durum wheat is 100% Italian of the excellent Marco Aurelio variety, processed slowly with gentle bronze drawing and long drying for perfect dishes for every day as well as for special occasions when you want to impress your guests!
Ingredients (serves 4)
150 g burrata
Pistachio granules to taste
Extra virgin olive oil
Salt and pepper
For the pink prawn tartare
500 g culled pink prawns
Extra virgin olive oil
salt and pepper
For the pistachio pesto
100 g shelled unsalted pistachios
8 g basil
40 g grated Parmigiano Reggiano
1\2 garlic clove
60 ml extra virgin olive oil
First of all, prepare the pistachio pesto. Wash the basil leaves and dry them well. Place the pistachios in a blender together with the grated parmesan, garlic and basil leaves. Add the extra virgin olive oil and start emulsifying with an immersion blender until obtaining a consistent mixture. If necessary, add a bit more oil. Once ready, set the pistachio pesto aside in a bowl.
Now prepare the tartare. First of all, rinse the prawns under running water, remove the heads, remove the shell and devein the black string from the back with the help of a toothpick. Chop them with a knife. Put them in a bowl with a drizzle of extra virgin olive oil, the juice of half an orange and season with salt. Leave them to marinate for 15 minutes.
Cook the Fusilli in plenty of salted water and drain when cooked. Pour them into a pan together with the pistachio pesto and mix well. If necessary, add a bit of the pasta cooking water. Cut the burrata open in half and take out the stracciatella part from inside.
First place the fusilli in the plate, followed by the stracciatella, the prawn tartare and lastly the orange zest and a few granules of pistachios. Finish off with a drizzle of extra virgin olive oil and ground pepper.
The prawns are eaten raw, therefore, it is important that your local fishmonger guarantees their culling. When buying them, specify that they will be eaten in a tartare.
Tiziana Ricciardi (aka deliziosavirtu)
Digital content creator, photographer, food writer and blogger