📝 About This Recipe
This dish is a masterclass in Italian Alta Cucina, celebrating the coastal elegance of Sicily. It marries the buttery, mineral sweetness of Gambero Rosso (Red Prawns) with the earthy, emerald richness of DOP Bronte pistachios. The secret lies in a concentrated prawn bisque that coats the large paccheri tubes, creating a luxurious mouthfeel that is both sophisticated and deeply soul-satisfying.
🥗 Ingredients
The Pasta
- 400 grams Paccheri di Gragnano IGP (high-quality bronze-die extruded pasta)
The Prawns
- 16 large pieces Sicilian Red Prawns (Gambero Rosso) (fresh, heads and shells intact)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- 1 pinch Maldon Sea Salt (for seasoning the tartare)
The Concentrated Bisque
- 1 Shallot (finely minced)
- 6 pieces Cherry Tomatoes (halved)
- 100 ml Dry White Wine (Vermentino or Etna Bianco) (chilled)
- 1 cup Ice Cubes (to shock the bisque and extract color)
- 3-4 pieces Fresh Parsley Stalks
Pistachio Element & Finishing
- 2 tablespoons Pure Pistachio Paste (unsweetened) (100% pistachio)
- 30 grams Toasted Bronte Pistachios (roughly crushed)
- 1 teaspoon Lemon Zest (from an organic Sorrento lemon)
- 1 tablespoon Fresh Chives (finely snipped)
- 15 grams Cold Butter (cubed)
👨🍳 Instructions
-
1
Carefully clean the red prawns. Remove the heads and shells, reserving them for the bisque. Devein 12 of the prawns and set aside. Take the remaining 4 prawns, chop them into a coarse tartare, season with a drop of oil and a pinch of salt, and refrigerate immediately.
-
2
In a wide saucepan, heat a drizzle of olive oil over medium-high heat. Add the prawn heads and shells, crushing them firmly with a wooden spoon to release the 'corallo' (the flavorful juices inside the heads).
-
3
Add the minced shallots and parsley stalks to the shells. Sauté for 3 minutes until the shallots are translucent and the shells turn a deep orange.
-
4
Deglaze the pan with the white wine, scraping the bottom to release the fond. Let the alcohol evaporate for 2 minutes.
-
5
Add the cherry tomatoes and the ice cubes. The thermal shock helps extract the maximum pigment and flavor from the shells. Simmer for 20 minutes until reduced by half.
-
6
Strain the bisque through a fine-mesh sieve (chinois) into a clean skillet, pressing hard on the solids. You should have a thick, intensely aromatic orange liquid. Keep warm.
-
7
Bring a large pot of water to a boil. Salt it generously—it should taste like the sea. Cook the Paccheri for about 2 minutes less than the package instructions (very al dente).
-
8
While the pasta cooks, whisk the pistachio paste into your warm bisque until smooth and emulsified.
-
9
Using a slotted spoon, transfer the paccheri directly into the skillet with the pistachio-bisque sauce. Add a ladle of starchy pasta water.
-
10
Finish cooking the pasta in the sauce over medium heat, tossing constantly ('mantecatura'). The starch from the pasta will create a creamy, glossy glaze.
-
11
In the final 60 seconds, add the 12 whole cleaned prawns to the pan. They only need a moment of heat to turn opaque and tender.
-
12
Remove from heat. Stir in the cold butter and half of the crushed pistachios, tossing vigorously to create a silky emulsion.
-
13
Plate the paccheri by standing them upright or laying them elegantly. Place the whole prawns on top and garnish with the cold prawn tartare for a temperature contrast.
-
14
Finish with the remaining crushed pistachios, lemon zest, and a sprinkle of chives. Serve immediately.
💡 Chef's Tips
Always use high-quality pasta; the starch release is essential for the creamy sauce without using heavy cream. Do not overcook the red prawns; they are best when just barely translucent in the center to maintain their sweetness. If you can't find red prawns, Langoustines are an excellent substitute, but avoid standard frozen tiger prawns as they lack the necessary depth for the bisque. Ensure the pistachio paste is 100% nuts with no added sugar or vegetable oils to maintain the savory profile of the dish. When straining the bisque, use the back of a ladle to squeeze every drop of liquid out of the heads—that is where the 'liquid gold' resides.
🍽️ Serving Suggestions
Pair with a crisp Etna Bianco or a chilled Vermentino di Gallura to cut through the richness of the pistachio. Serve in wide, shallow rimmed bowls to showcase the architectural shape of the paccheri. Accompany with a side of lightly charred asparagus seasoned with lemon juice. A glass of Franciacorta or high-end Prosecco Superiore makes for a perfect celebratory pairing. Provide a small bowl of warm lemon water for guests if they choose to handle any remaining shell pieces.