Pasta al forno: Fettuccine with pistachio pesto, burrata & mortadella Bologna IGP


pistachio-pasta

Finally, the cold is coming and there is nothing better than a nice plate of baked pasta. 

Today we wanted to take our great classic, the Sicilian Pistachio pesto with burrata and mortadella and we combined it with a perfect pasta cut for baking, the fettuccine.

This dish matches all events when you want to impress your guests or simply want to eat a delicious first course over the weekend.

Let's start with the basics: what are the ingredients for this recipe?

For 5-6 people:

  • 190 gr of Sicilian pistachio pesto by The Italian Club
  • 1 slice of Bologna IGP mortadella 1 cm thick (200 gr)
  • 200 gr of buffalo's burrata or buffalo's stracciatella 
  • 500 gr of Gragnano Fettucine IGP by Pastificio Faella
  • 200 gr of smoked buffalo cheese
  • q.s. of chopped pistachios
  • q.b of breadcrumbs

Let's start by boiling the water in a pot, immediately after the water goes salted and lower the fettuccine, strictly from Gragnano IGP, and in the meantime, we move away to prepare our mix of Pistachio pesto and burrata or stracciatella (both are good for this recipe).

While the pasta is cooking we prepare to create our pistachio mix, but first, we take a nice slice of IGP mortadella of about 1 cm and we cut it into cubes - once the mortadella is cut, we keep it in a bowl and we move to the creation of the pistachio mix.

In the mixer glass, we add the Sicilian pistachio pesto by "The Italian Club", the buffalo’ s burrata (or stracciatella) and two tablespoons of the cooking water - essential for every recipe. Blend everything until you get a very creamy consistency.

In the meantime, take a bowl to add the pasta, which should be ready, and season it with the pistachio mix we prepared earlier.

Let the dough rest for a few minutes because now we have to combine all the ingredients. Let's take a nice baking bowl, which we butter and pour half the dough. After the pasta, it is time to add the diced mortadella, the slices of buffalo cheese and the chopped pistachio. Repeat the process to create the second layer of dough

and finally, add the rest of the cream with the chopped pistachio and the breadcrumbs, adjust with the size of the bowl you have taken.

Now we just have to put everything in a ventilated oven at 180 degrees for 10 minutes.

We just have to wait, set the table, open a nice bottle of wine and cut the portions of baked pasta!

The recipe is over, all you have to do is try it and share it with your friends. See you at the next recipe! To simplify the steps we have also created the video recipe! 

 

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