“Spaghetti alla chitarra” with pepper pesto and Toritto almonds
Chef Francesco Paldera
for 4 people
- 240 gr of spaghetti alla chitarra (spaghetti square in shape)
- Zurlo extra virgin olive oil
- 2 red peppers
- 2 tablespoons of Apulian Canestrato DOP cheese
- 12 yellow datterini
- 100 gr of Toritto almonds
- 1 clean clove of garlic
- Salt and Pepper to taste
- Zurlo evo oil
Apulian cuisine reserves many surprises if the typical ingredients are used in a skilful and original way. Chef Francesco Paldera knows this aspect very well and with creativity and great knowledge of raw materials he is able to transform apparently very poor dishes into unique preparations.
Today he offers us “Spaghetti alla chitarra with Toritto pepper and almond pesto” using our Zurlo extra virgin olive oil which, with its almondy and spicy notes, goes divinely with almonds and peppers.
Let’s find out how to proceed:
Wash the peppers and roast them on the stove or in the oven with baking paper at 200° C for 30 minutes.
Remove from the oven and close the peppers in an aluminum sheet so as to facilitate their peeling by cooling.
Meanwhile, peel and toast the almonds in the oven at 150° C for 15 minutes.
Put the peeled peppers in a blender and add half quantity of almonds, the basil leaves, the garlic, the Canestrato cheese and the Zurlo extra virgin olive oil.
Blend until you get a homogenous thick, whipped and clear cream, add salt and pepper.
Cook the spaghetti in plenty of salted water.
Drain the spaghetti “al dente” and toss with the pepper pesto and almond.
Season with salt and pepper.
Serve with whole or lightly crushed toasted almonds, basil, datterini tomatoes cut in half and a drizzle of Zurlo extra virgin olive oil.