Tastes
[et_pb_section transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” custom_padding=”0px|0px|12px|0px” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” make_equal=”off” use_custom_gutter=”off” fullwidth=”off” specialty=”off” admin_label=”section” disabled=”off”][et_pb_row make_fullwidth=”on” use_custom_width=”on” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”60%” use_custom_gutter=”off” gutter_width=”3″ custom_padding=”0px|0px|18.9531px|0px” padding_mobile=”on” allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” column_padding_mobile=”on” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on” admin_label=”row” disabled=”off”][et_pb_column type=”4_4″ disabled=”off” parallax=”off” parallax_method=”on” column_padding_mobile=”on”][et_pb_text background_layout=”light” text_orientation=”center” admin_label=”Texte” text_font=”|||on|” text_font_size=”18px” text_text_color=”#000000″ use_border_color=”off” border_style=”solid” disabled=”off”]
The new Chef of The Beach – Casadelmar, Maria d’Asta, offers her own pasta specialities.
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” make_equal=”off” use_custom_gutter=”off” fullwidth=”on” specialty=”off” admin_label=”section” disabled=”off”][et_pb_fullwidth_image src=”https://www.luxury-estate-magazine.com/wp-content/uploads/2016/11/fusili.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” admin_label=”Image en pleine largeur” use_border_color=”off” border_color=”#ffffff” border_width=”1px” border_style=”solid” disabled=”off”] [/et_pb_fullwidth_image][/et_pb_section][et_pb_section transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” make_equal=”off” use_custom_gutter=”off” fullwidth=”off” specialty=”off” admin_label=”section” disabled=”off”][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” use_custom_gutter=”off” gutter_width=”3″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” column_padding_mobile=”on” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on” admin_label=”row” disabled=”off”][et_pb_column type=”1_2″ disabled=”off” parallax=”off” parallax_method=”on” column_padding_mobile=”on”][et_pb_text background_layout=”light” text_orientation=”left” admin_label=”Texte” use_border_color=”off” border_style=”solid” disabled=”off”]Ingredients (serves 4):
- 40g ricotta salata
- 360g fusilli
- 16 prawns
For the pesto:
- 450g pistachios
- 40g fresh basil
- 2 cloves garlic
Recipe:
For the pistachio pesto:
Rinse the fresh basil, peel the garlic, combine both with fresh pistachios, and season with salt and pepper.
Make a prawn carpaccio:
Peel the prawns, and roll them between two sheets of greaseproof paper
using a rolling pin.
Chill
Cook the fusilli for 8 mins in boiling salted water
Toast some bread and crumble it in a small bowl with bottarga
Combine the fusilli with the pesto
To serve:
Lay out the prawn carpaccio in the dish
Place the fusilli mixed with pesto on the prawns
Grate a little ricotta salata
Crumble over the toast and bottarga mixture
Presqu’Île du Benedettu
20137 Lecci de Porto-Vecchio
+33 (0)4 95 71 02 30
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Presqu’Île du Benedettu
20137 Lecci de Porto-Vecchio
+33 (0)4 95 71 02 30
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