Floriano Pellegrino's recipe: Linguine, pistachio and liquamen
Floriano Pellegrino's recipe: Linguine, pistachio and liquamen
Ingredients for 4 people
- 70 g of Felicetti Linguine per serving
- 2 kg pistachios (already soaked)
- 10 g liquamen
- Sansho pepper to taste
- Xantana to taste
Procedure
For the pistachio milk
Blend the already soaked pistachios with plenty of water, squeeze with a tea towel and finally texturize with xanthan.
For the paste
Procedure per serving: cook 70 g of linguine felicetti in salted water and mix with 40 ml of pistachio milk and 10 g of liquamen.
Dish composition
Plate as pictured and finish with a sprinkling of ground sansho pepper.
