The summer box: recipe and tips

Il primo piatto

Maquadro with Meditteranean Tuna and Pistachio Pesto

Ingredients (for 4 persons):

  • 4 liters of water (1 liter for every 100g of pasta)
  • 1 teaspoon of salt (10g for every liter of water)
  • 400 g of Maquadro
  • Entire contents of the tuna & pistachio pesto jar
  • Pot with a capacity of minimum 4 liters
  • 1 colander
  • 1 wooden spoon

Bring 4 liters of water to a boil, adding a pinch of coarse salt. Add the maquadro to the boiling water and cook for 7 minutes. Drain the maquadro and place them back into the pot on low heat, then add the tuna and pistachio pesto sauce making sure that all ingredients are well blended. Serve hot.

L' Aperitivo

Perfect when combined with ricotta or mozzarella cheese. Try the combination also with pasta to simply create an outstanding threesome.

The remaining oil from the pesto jar can be transformed into an aromatic marinade for grilled white meats or served with steamed fish, together with boiled potatoes, to season a fish salad or perhaps even to give a finishing touch to pan-fried calamari.

When sliced, these peppers are great to give a lavishing flavor to a summer pasta salad.

Il Dolce

One bite and you will not stop. But try crushing these almonds and sprinkling them on top of an ice-cream Sunday or a chocolate float.


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