From Food to Book

Pasta with smoked trout and green pistachos Serves four Preparation and cooking time: 15 minutes Ingredients: 1 pound of short pasta (penne, orecchiette, etc) Barilla or De Cecco 1 envelope of smoked trout 2 handfuls of green unsalted peeled pistachios 1/2 glass of beer and 1 spoon of brandy or other dry not aromatic liquor 1 clove of garlic extra virgin olive oil, Worcester sauce, salt and pepper, fresh from the garden herbs Bring a large pot of water to a boil, add 2 tablespoons salt and cook pasta.

Respect the cooking time suggested on the box. Meanwhile, blend green pistachios in the food processor with beer (first let the gas evaporate) until they become creamy. Put a tablespoon of oil and the crushed clove of garlic in a pan and stir until almost browned. Stir in the pistachio compound.

Now, add the trout cut in small pieces, stir one more time and sprinkle with aromatic liquor, toss with crushed red pepper and a sprinkling of Worcester.

Cook for a couple more minutes.

Drain the pasta and add it to the saucepan with 3 more tablespoons of olive oil. Toss to combine for 1 or 2 minutes over a high flame. Remove now from heat and let stand covered for a couple of minutes before serving. Add fresh thyme or mint to taste.