Spaghettoni with Sicilian Pistacchio Pesto

Join us as Virginia shows us all the secrets of making a perfect Sicilian Pistachio Pesto with Pistacchi grown in Bronte. You can make fresh pasta with us, or simply make the sauce for any pasta you like! Purchase our ingredients kit to make sure to have all the original ingredients! Click on Read More to see the full list of ingredients. 

Click here for a list of ingredients needed on Whisk

For the Maccheroni 

300 g (2 cups) whole wheat flour

1 egg

Pinch of salt

1/2 cup of warm water

A drop of extra virgin olive oil

For the pesto:

Pistachios unsalted (100g)

Half a clove of garlic

50 ml of Extra Virgin Olive Oil

A pinch of salt

A pinch of pepper

To garnish:

50g (2 oz) Ricotta Salata

Tools For the maccheroni:

Cutting board Rolling pin Ferretto (a stick of wood or metal, size 8 knitting needle) Small knife

Pan to toast the pistachios

Grader for ricotta

For the pesto

Food processor or electric blender

About Virginia Paracino

Virginia was born in a family whose roots are sink in the world of gastronomy and in the Sicilian agricultural traditions. She studied at the University of Gastronomic Sciences, in Pollenzo, Bra, where slow food was born. Driven by the desire to learn in depth the complex food system, her dream is to help spread awareness among consumers and promoting sustainable production choices with a "political” impact. After graduating, she moved to Milan, where she opened Babek, a small restaurant famous for its homemade kebabs, made according to an almost disappeared tradition. The restaurant quickly became popular for its deep research of traditions and for the choice of organic and high quality raw material, coming from small producers and local artisans.  Following Babek, she worked for Tipografia Alimentare, a Bistrot that combines sustainable and creative cuisine with carefully selected natural wines. 

In love with wine and the courageous work behind its artisan production, Virginia started traveling in search of “enlightened” producers, collaborating in the launch of Gitana Wines, a distribution project of honest wines.

After the block of activities caused by Covid 19 and the reconnectiojn with nature during these long months of quarantine in the countryside, she decided to go into the production of wine, first harvesting at a small winery in Emilia Romagna and then in Maletto, on Etna, where she is still leaving to help a friend in her first wine-making process. In a territory that suffers from a strong depopulation with the most of young people running away, she wants to give new energy to this magical place and to recover semi-abandoned old vineyards to produce wines of Etnean tradition through sustainable and non-invasive agronomic and enological techniques.

Disclosures:

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