Recipes Claudia

Artisan fusillone with fennel pesto, pistachio, almonds and prawns - Recipe by Caterina Ceraudo

The chef of the starred restaurant Dattilo has prepared, for the event, DONNE, a dish that contains all the colors and flavors of summer. A dish made with a few simple ingredients but which has a truly unique taste. We invite you to make the recipe with us.
Ingredients for 4 people
Ingredients for 4 people
320 g of Fusilloni
8 Large red prawns marinated in oil, salt, lemon and orange
4 Anchovies in oil
1 clove of garlic
For the fennel pesto:
70 g of almonds
200 g of fresh fennel, blanched and chopped
30 g of Pistachios
20 g EVO oil
10 g Water
Preparation
Preparation
This recipe is prepared in no time, but some preparations must be started the day before.
Then, put the almonds and pistachio to hydrate overnight, blanch the fennel in salted water, fix the chlorophyll in water and ice, dry and chop.
Put all the ingredients in the pacojet, blast chill until a mousse is obtained.
Prepare the pot with plenty of water, put it on the stove and when the water boils, lower the pasta and add salt. Meanwhile, in a pan, put a clove of soulless garlic, 4 anchovies and extra virgin olive oil. Melt the anchovies, remove the garlic and put the pesto in the pan.
As soon as the pasta is ready, drain it and sauté it in a pan with the sauce and stir in a few drops of lemon juice.
Serve in the center of a nest-shaped deep plate, then add the prawns on top.