Spaghetti ai ricci di mare is a simple pasta dish consisting of spaghetti and sea urchins, technically sea urchin gonads that produce the roe. Since the urchin is delicate, it should be cooked shortly, in order to preserve its tender texture and flavors.
Other elements in the sauce typically include olive oil, garlic, and salt, while parsley is occasionally used as garnish and lemon wedges can be served on the side. Although most varieties of the dish are prepared with spaghetti, sometimes linguine can be used instead.
Serve with
Pasta al pesto di pistacchi is a traditional pasta dish made with pistachio pesto, a creamy and flavorful sauce prepared using pistachios as the main ingredient. This dish is particularly associated with Sicily, renowned for its high-quality pistachios, especially those from Bronte, a town famous for producing some of the finest pistachios in the world.
The pistachio pesto is made by blending shelled pistachios with extra virgin olive oil, garlic, and parmesan or pecorino cheese to create a smooth, nutty, and slightly sweet sauce. Some variations include a touch of cream or ricotta to enhance the creaminess and balance the flavors.
MAIN INGREDIENTS
One of Sicilian favorites, this seemingly simple pasta dish of supposedly Arabic origins is an amazing combination of flavors and textures, and represents a perfect example of Sicily’s diverse culinary heritage. The sauce for pasta chî sàrdi is delicately flavored with saffron and made with the freshest possible sardines, wild fennel, pine nuts, and sultanas.
As for the pasta itself, bucatini are the classic choice, but some prefer a thicker type of pasta like bigoli or perciatelli. Pasta with sardines is often associated with Palermo, although it is found all across the island in its many regional varieties.
Serve with
MOST ICONIC Pasta chî sàrdi
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