Pistachio Fettuccine Pasta Recipe - Great Italian Chefs
This unique and complex pistachio fettuccine pasta recipe from Francesco Sposito is paired with a meaty mortadella emulsion and charred leek powder.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 50g of pistachio flour, preferably Bronte
- 75g of 00 flour
- 75g of semolina flour
- 7 egg yolks
- 2 egg whites
- 225g of mortadella
- 125ml of water
- 10g of cornflour
- 15g of glucose
- 3g of lemon juice
- 2 leeks, large
- 50ml of vegetable stock
- 100ml of extra virgin olive oil
- 4 tsp pistachio nuts, chopped
- edible flowers
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