Comments on: Bucatini (or maccheroncelli) with Pistachio Sauce

By: Gnocchi: Little Pillows of Joy (Better with a Brown Butter Breadcrumb Sauce!) | We Are Never Full

Thu, 17 May 2012 16:51:39 +0000

[...] Serve with your favorite sauce (Amy’s Tomato Sauce, Pistachio Sauce, Pesto or Brown Butter and Breadcrumbs – see [...]

By: Darios

Darios — Mon, 09 Jan 2012 00:27:25 +0000

Thanks from prof chef.
Lovely recipe, inspiration to me.
Thanks for your effort.
shall let you know how is this dish doing in my resto.
Ancora una volta, grazzie bene.

By: Clifford Cliff

Clifford Cliff — Thu, 15 Sep 2011 09:13:10 +0000

I sort of found your blog site by accident, but your website captured my attention and I thought that I might post to show you that I like it.

By: Tea Dress %0A

Tea Dress %0A — Wed, 24 Nov 2010 19:52:39 +0000

i would like to think that the best restaurants would serve very delicious and healthy foods ,*`

By: Paolo

Paolo — Fri, 05 Sep 2008 19:18:47 +0000

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

Mon, 16 Jun 2008 12:18:22 +0000

[...] PASTA (BUCATINI) WITH PISTACHIO SAUCE [...]

By: admin

admin — Thu, 24 Apr 2008 18:47:02 +0000

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

Greg — Thu, 24 Apr 2008 18:27:21 +0000

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

Wed, 05 Dec 2007 17:02:00 +0000

[...] 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

Jonathan — Fri, 28 Sep 2007 22:22:59 +0000

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