A few days ago, my parents were in Bronte and they brought me a jar of pistachio pesto and whole pistachios. Notoriously of first quality, the Bronte pistachios that are whole or in any other form, deserve to be used to the best and to be exalted. Here it takes shape the idea of a dish with delicate ingredients that do not prevail on each other so you can taste them as a whole. Let's see, step by step, how this dish took shape.
450 grams of spaghetti
700 grams of shrimp
1 lemon
1 teaspoon of potato starch
1 tablespoon soy sauce
4 tablespoons of pistachio pesto
2 tablespoons of natural pistachios
Salt and pepper to taste
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First we have to prepare the sauce that will serve as the base of our dish and, to do this, we have to shell out the prawns and keep the heads aside. Having done this, we put the prawns aside and in a saucepan we put the heads together with 3 glasses of water and a pinch of salt. Let's reduce by half then filter and put back on the fire. Just before the sauce starts to Simmons, we add, little at a time, the starch and stir with the help of a whip. We have to get a smooth and velvety sauce. Just ready, let's put it aside and keep it warm.
We also cook the pasta respecting the cooking times indicated in the package. In the meantime, we put a frying pan to heat on a lively flame and as soon as it is hot, we cook the shrimp. Add the lemon juice and soy sauce, let's cook a couple of minutes so let's put it aside.
We drain the pasta and add the pesto and the shrimps by keeping someone aside for decoration. Let's get ready for serve.
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We start to compose the dish by putting the shrimp sauce at the base then we put on a coppapasta, with kitchen pliers and a ladle, rolled the spaghetti and mettiamoceli inside. We put some shrimp along the contour of the dish, remove the coppapasta and complete with chopped pistachio at the time and a minced pepper..
