SAMUELE TOMA - sinodia restaurant - NERO NEL PACCHERO

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Ingredients:

300 gr  of Paccheri pasta

500 gr of monkfish tail 

1 garlic clove

200 gr pachino tomato 

extra virgin olive oil

1 bunch of parsley 

100 ml of white wine

15 gr of cuttlefish ink 

For the pistachio pesto

200 gr of unsalted pistachios (shelled) 

100 ml extra virgin olive oil 100ml

35 gr Grana Padano PDO 

1 clove of garlic

salt 

water 100 ml

Slice the monkfish tail into medium sized cubes.

Wash and dry the parsley and chop finely with a knife.

In a non-stick pan, pour the oil and add a clove of garlic keeping the heat medium-low.

As soon as it begins to sizzle, add the monkfish cubes, season with salt and pepper and let them brown well, turning on the other side.

Add the wine and let it evaporate for a few minutes over a moderate flame. 

As soon as the smell of the wine has disappeared, gently collect the monkfish cubes with a slotted spoon and put aside.

To make the pistachio pesto, place a pot of water on the stove, bring to the boil and pour in the shelled pistachios.

Cook for five minutes and peel the pistachios. Then wash away the shells and collect them in a small bowl.

Transfer the pistachios to a blender, pour in the olive oil, the grated Grana Padano and half a clove of garlic.

Activate the blades for a few minutes and then add the water.

Add salt and pepper before turning the blades again until the mixture is homogenous.

Boil water for the paccheri in a pan with a light handful of coarse salt.

As soon as it starts, add the pasta and cook it al dente.

Heat the previously cooked sauce in a saucepan over low heat and wait for the paccheri to cook.

When the paccheri are cooked put them into the hot sauce before adding the squid ink.

Mix everything by letting it rest for a minute before adding the pistachio pesto by adjusting the density of the sauce according to the desired density result.

Sprinkle with plenty of fresh parsley, and plate the Paccheri with monkfish.

Sinodia Restaurant

Via Capiterra, 5, 73022 Corigliano D'otranto LE, Italy