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Recipe Tagliatelle with scampi and pistachio pesto of 10-06-2016 [Updated on 19-01-2017]
The noodles with scampi and pistachio pesto are a simple and refined seafood first course that will appeal to even those who turn up their noses in front of fish;) You know by now, I love shellfish, in this recipe the scampi combined with a fresh and colorful pistachio pesto, become a condiment divine for the noodles. The recipe is taken from my book "Misya's Menus 2"and you can find it in the chapter dedicated to the romantic dinner for two, because you know, there is no self-respecting dinner for two that does not have the aphrodisiac food par excellence in the menu of crustaceans. This morning I go running, I have a little girl in the office with me and I'm trying to get rid of all the activities I do on the PC before devoting myself to the "kitchen sector" something much more tempting for Elisa. Today in fact we will prepare the ice cream together, she wants to choose the flavors, we hope well;) A girls dock and good day.
How to make Tagliatelle with scampi and pistachio pesto
Clean the prawns by removing the shell and putting the heads aside.
Now prepare a bisque. In a large pan heat a drizzle of oil and add carrot, onion, celery cut into pieces and the heads of the prawns, blend with the brandy, then cover with boiling water and cook for 20 minutes.
Lift the heads of the prawns and mash the vegetables, then strain everything and keep the liquid aside.
Prepare the pistachio pesto by putting the chopped pistachios and almonds, garlic, salt, pepper and oil in a bowl.
Blend everything until you get a cream.
Brown a clove of garlic in a pan with oil, add the prawns and after a minute the bisque.
Cook the tagliatelle in plenty of salted water, drain and pour them into the pan with the sauce, then add the pistachio pesto. Sauté everything in the pan for a minute.
Then serve the tagliatelle with scampi and pistachios on the plates.
And here is the vodeo