Pistachio pasta scialatielli with mortadella
Easy Pasta recipe for Valentine’s Day or Mother’s Day
pistachio pasta scialatielli with hearts of mortadella
The pistachio pasta scialatielli with mortadella is a trendy dish for new palates and not only, ideal for celebrating a special event, such as Valentine’s Day or Mother’s Day, but it can also be prepared for a convivial lunch, just change the shape of the mortadella to chunks or strips and the game is done. It is a recipe that is easily made at home and in a very short time, in fact, it takes just a few steps to bring to the table an amazing first course which, in addition to surprising, conquers the palates of the diners.
Making pistachio pasta scialatielli with hearts of mortadella as well as being a winning move for those who propose it, is also a way of representing Italy on the table and in the world, in fact, pistachio pasta scialatielli with mortadella are gastronomic excellences that embrace Sicily, Campania and Emilia Romagna.
This recipe offers an unforgettable cooking experience, which is sure to please anyone. In conclusion, the pistachio pasta scialatielli with hearts of mortadella is a dish that combines unique flavors in an unforgettable experience. If you are looking for a special recipe for the people you love, this is definitely the ideal choice. Enjoy your meal!
- 250g/9oz pistachio scialatielli (fresh pasta)
- 200g/7oz mortadella in a single slice
- 100g/4oz cream cheese
- 150g/6oz pistachio grain/chopped
- 50g/2oz grated Parmesan cheese
- 40ml extra virgin olive oil
- 2 L water to cook the pasta
- j.e. salt
Boil the water to cook the pasta and, in the meantime, cut the mortadella with a heart-shaped cutter
In a large frying pan, pour the oil and lightly fry the mortadella on both sides, then lift it up and set it aside
Add the cream cheese, dilute it with 2 ladles of pasta cooking water and add the Parmesan
Drain the scialatielli halfway through cooking, pour them into the pan with the cream cheese and sauté them 5/6 times (or turn them with two spoons), so that they are well blended but not too dry
- Drain the pasta al dente, i.e. halfway through cooking, because it continues to cook when you sauté.
- If it dries out too much, add a little more cooking water.
- Cooked scialatielli should be eaten immediately but, for various circumstances, 1 day in the fridge is always piping hot.
- Moulds or Heart-shaped cutter
- 2 tbsp