Local Expert Award ? The Sicilian Cuisine Blog is in!!!
marzo 10, 2012
‘Pasta con l’anciova’, breadcrumb is the secret!
maggio 28, 2012
Show all

A delicious spring pasta: Bronte’s pistachio’s pesto & speck

Do you know what the pesto of pistachio is? It is a sauce made of grounded pistachio from Bronte, a town near Catania, and it is mixed with some salt, pepper and oil of olive. It is a product that people normally buy in supermarkets but I don’t think you find it anywhere else out of Sicily.


The recipe that I am going to put is something my mum and I created on a sunday morning, while we were thinking about an original nice way to dress our pasta. We like to try combining different ingredients so we decided to use not only a Sicilian pistachio’s pesto but also some speck, which is a smoked Parma ham typical of the region of Trentino Alto Adige, up in the north, added some creamy cheese as well and it was just fabulous! We couldn’t have a better result! 
So with a little more imagination we can say that Italy is united in this dish also in our three colors of the flag 🙂 
Ingredients & preparation for four people:
380 gr. penne rigate (or any other type of pasta you like)
4-5 tablespoons of pistachio’s pesto
80 gr. speck thinly sliced and chopped in pieces
2-3 tablespoons of creamy cheese (like Philadelphia or similar)
3-4 leaves fresh mint
some grated lemon zest
black pepper
Cook the penne as usual, adding salt when the water boils. While they are cooking, in another sauce pan or frying pan, put the chopped speck on a medium heat, after a couple of minutes add the pesto of pistachio and some hot water taken from the pasta, add the creamy cheese as well, a bit of black pepper, the leaves of mint and some grated lemon if you like them all and… voilà the sauce is ready!
As soon as the penne are cooked, drain and sautè them in the sauce pan with the dressing, mixing well all together. Sprinkle with Parmisan cheese on top and the whole of Italy is served right on your table!  



  1. PinkAcorn ha detto:

    The first time I had mint in a pasta sauce was in Trabia, Sicily this last year…loved it. Came home and made some for my Dad and he said that's how his mother made it..50 some years and I never knew this until now.

  2. Franco Costanza ha detto:

    in realtà non è bizzarra l'idea di usare i pistacchi di Bronte, anche nel pesto alla trapanese questo è l'ingrediente principale, mi piace molto anche l'accostamento con lo speck, idea geniale…ciao buon w.e.

  3. Georgia C. ha detto:

    @pinkAcorn As some people say… we never stop learning and that's a good thing!
    Have a nice Sunday!

    @franco Grazie del commento. Sono lieta che apprezzi l'accostamento, il risultato è davvero eccellente. Buona giornata!

  4. Yes I have also tried this once and loved it ..But I was looking for its recipe and thanks to you for doing this great work!!Now I can enjoy it.

  5. Georgia C. ha detto:

    Thank you so much dear friend, very happy you loved my recipe!!!

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *