Il Moro Monza recipe Sicily at the table

Introduction

The Il Moro restaurant in Monza is renowned for bringing the authentic flavors of Sicily directly to the table of its customers. Among the many delicacies offered, one dish stands out for its elegance and simplicity: Paccheri with pistachio pesto from Raffadali and prawns from Mazara del Vallo. Created by the Buttice brothers, this dish is a tribute to the Sicilian culinary tradition and the high-quality ingredients that characterize the island’s cuisine.

The recipe has been published several times – Italian cuisine

The Recipe: Paccheri, Raffadali Pistachio and Mazara del Vallo Prawns

Ingredients for the Raffadali Pistachio Pesto:

• Pistachios
• Basil leaves
• Garlic
• Extra virgin olive oil
• Salt
• Sparkling water

Procedure for the Pesto:

1. Place all the ingredients in a food processor and blend until creamy.

Ingredients for the dish:

• 200 gr of paccheri
• 200 gr of Mazara del Vallo prawns
• 20 gr of extra virgin olive oil
• 4 g of fresh basil

Procedure for the dish:

1. Cook the paccheri in plenty of salted water.
2. In a pan, pour the oil and add the basil. Brown the heads of the prawns, then add two ladles of fish stock.
3. Add three tablespoons of Raffadali pistachio pesto.
4. Sauté the paccheri in the pesto, then with the heat off add the Mazara del Vallo prawns.
5. Serve hot, garnished with salted pistachios.

The Quality of the Ingredients

The secret of the success of this dish lies in the quality of the ingredients used. The pasta, rigorously bronze-drawn, comes from Gragnano, famous for its tradition in the production of pasta. The pistachios of Raffadali, carefully grown by small local producers, give a unique and unmistakable flavor. Finally, the shrimps of Mazara del Vallo, very fresh and tasty, complete the dish with their delicacy.

History of the Raffadali Pistachio

The Raffadali pistachio has a fascinating history that is intertwined with the agricultural and cultural traditions of Sicily. Its cultivation dates back centuries, when Duke Giovanni Antonio Colonna, a passionate botanist, introduced hundreds of plants to his territories. The Raffadali pistachio soon became famous for its quality, so much so that the famous botanist Bonifacio wrote praises of it in 1942, mentioning specimens capable of producing up to 200 kg of fruit each.

Pistachio in Sicilian Culture

Numerous literary references testify to the importance of the Raffadali pistachio in Sicilian culture. From the novel “Blues di mezz’autunno” by Santo Piazzese, where it is served in puff pastry canapés, to “Il corvo di pietra” by Marco Steiner, who describes it as an essential ingredient of cannoli, up to “La Banda Sacco” by Andrea Camilleri, which tells the story of a family that emerges thanks to the cultivation of pistachios.

The Territory of Raffadali

The territory of Raffadali, in the province of Agrigento, is characterized by a Mediterranean climate and particular soils that give the pistachio an unmistakable flavor. Manual harvesting, delicate husking and seasoning in the sun are practices that respect the rhythms of nature and local traditions. The main cultivar is the White (or Neapolitan), but there are also other local varieties such as the Cappuccia.

Conclusion

The paccheri dish with pistachio pesto from Raffadali and prawns from Mazara del Vallo is not only a delight for the palate, but also a journey through the history and traditions of Sicily. Thanks to the passion and research of the Buttice brothers, Il Moro Monza manages to bring an authentic taste of Sicilian culture and gastronomy to the table of its customers.