Comments on: Bucatini (or maccheroncelli) with Pistachio Sauce http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/ Musings on Starters, Mains, Desserts and Second-Helpings... Sat, 22 Nov 2008 09:15:19 +0000 http://wordpress.org/?v=2.3.3 By: Paolo http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-4586 Paolo Fri, 05 Sep 2008 19:18:47 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-4586 Well though I live in the UK now I have been probably more than 15 times at Elba and let me congratulate you. Capo Sant'Andrea is very pitoresque and remote and diving from the white rocks it's great. You also managed to land in probably the best restaurant in Capoliveri. Funny enough when we went there last time (2005 I guess) we had exact the same pasta. Pistachio from Sicily is very tipical, the known village is called Bronte, and if you like you can try their recipe as well: Ingredients: one bunch of basil, one bunch of parsley, 50 grams pistachios, 20 grams pine nuts, 30 grams toasted almonds, olive oil, 30 grams parmesan, salt and pepper. In a blender, puree the pistachios, pine nuts, toasted almonds, parmesan and a handful each of parsley and basil. Add as much olive oil as needed, along with salt and pepper. Blend until it forms a smooth paste. This pesto goes well with penne pasta, spaghetti and gnocchi. Well though I live in the UK now I have been probably more than 15 times at Elba and let me congratulate you. Capo Sant’Andrea is very pitoresque and remote and diving from the white rocks it’s great. You also managed to land in probably the best restaurant in Capoliveri.
Funny enough when we went there last time (2005 I guess) we had exact the same pasta.
Pistachio from Sicily is very tipical, the known village is called Bronte, and if you like you can try their recipe as well:
Ingredients: one bunch of basil, one bunch of parsley, 50 grams pistachios, 20 grams pine nuts, 30 grams toasted almonds, olive oil, 30 grams parmesan, salt and pepper.
In a blender, puree the pistachios, pine nuts, toasted almonds, parmesan and a handful each of parsley and basil. Add as much olive oil as needed, along with salt and pepper. Blend until it forms a smooth paste.
This pesto goes well with penne pasta, spaghetti and gnocchi.

]]> By: Baked Spinach and Eggs: Uova e Spinaci Cotti alla Fiorentina | We Are Never Full http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-2039 Baked Spinach and Eggs: Uova e Spinaci Cotti alla Fiorentina | We Are Never Full Mon, 16 Jun 2008 12:18:22 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-2039 [...] PASTA (BUCATINI) WITH PISTACHIO SAUCE [...] […] PASTA (BUCATINI) WITH PISTACHIO SAUCE […]

]]> By: admin http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-1174 admin Thu, 24 Apr 2008 18:47:02 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-1174 great! tell us how it is. i need to fix something on the recipe. these were the days when we first started to blog and i didn't really re-read. I noticed I forgot to add the measurement of pisachios! great! tell us how it is. i need to fix something on the recipe. these were the days when we first started to blog and i didn’t really re-read. I noticed I forgot to add the measurement of pisachios!

]]> By: Greg http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-1170 Greg Thu, 24 Apr 2008 18:27:21 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-1170 Hi, You might want to try an Indian grocery for shelled pistachios! I plan to get some later and make this dish. I'll let you know how it turns out. Thanks, Greg Hi,

You might want to try an Indian grocery for shelled pistachios!

I plan to get some later and make this dish. I’ll let you know how it turns out.

Thanks,
Greg

]]> By: Cacio e Pepe, East Village, NYC - Grazie Mille! A Real Italian Restaurant Experience - Restaurant Review « We Are Never Full http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-59 Cacio e Pepe, East Village, NYC - Grazie Mille! A Real Italian Restaurant Experience - Restaurant Review « We Are Never Full Wed, 05 Dec 2007 17:02:00 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-59 [...] and pinenuts, topped with breadcrumbs - a very Sicilian dish.  It reminded me a bit of the Bucatini with Pistachio Sauce we recreated from a meal we ate on Elba Island, Tuscany.  The pasta was perfectly al dente, the sauce just [...] […] and pinenuts, topped with breadcrumbs - a very Sicilian dish.  It reminded me a bit of the Bucatini with Pistachio Sauce we recreated from a meal we ate on Elba Island, Tuscany.  The pasta was perfectly al dente, the sauce just […]

]]> By: Jonathan http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-58 Jonathan Fri, 28 Sep 2007 22:22:59 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-58 Hi, artichokeheart! Thanks so much for the comment. I love that you've been to Elba...I feel like it's this hidden treasure in Italy w/ Americans (are you American?). The biscotti in this recipe really does add something to the dish. I can't quite describe it, but the whole sweet and salty thing is going on which just amps it to another level. Thanks again for the comment...I'll check out your site (shameless plug for you b/c your link didn't show up) aritchokeheart.wordpress.com Hi, artichokeheart! Thanks so much for the comment. I love that you’ve been to Elba…I feel like it’s this hidden treasure in Italy w/ Americans (are you American?). The biscotti in this recipe really does add something to the dish. I can’t quite describe it, but the whole sweet and salty thing is going on which just amps it to another level. Thanks again for the comment…I’ll check out your site (shameless plug for you b/c your link didn’t show up) aritchokeheart.wordpress.com

]]> By: artichokeheart http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-57 artichokeheart Fri, 28 Sep 2007 21:12:44 +0000 http://www.weareneverfull.com/bucatini-or-maccheroncelli-with-pistachio-sauce/#comment-57 I'll have to try this out; now I see what you mean about the difference in the pistachio color, and I think you have a very good point. The green ones look much more appetizing. I'm intrigued by the addition of the biscotti as well. Thanks for leaving your comment on my site! Looking forward to browsing through your blog. One more thing--my husband and I also went to Elba a few years ago, and enjoyed it very much! Nice coincidence. Congrats on your wedding/honeymoon! I’ll have to try this out; now I see what you mean about the difference in the pistachio color, and I think you have a very good point. The green ones look much more appetizing. I’m intrigued by the addition of the biscotti as well. Thanks for leaving your comment on my site! Looking forward to browsing through your blog. One more thing–my husband and I also went to Elba a few years ago, and enjoyed it very much! Nice coincidence. Congrats on your wedding/honeymoon!

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