PASTA LA VISTA

Chef Dario shares two exquisite pasta dish recipes which will leave your guests impressed and wanting more.

All ingredients are available from Park Towers Supermarkets. | Photography by Chris Sant Fournier

Pistachio alla Riscossa

Serves 2

You will need:

• 60 grmspistachio butter

• 50 grmspistachio kernels

• 50 grmspecorino cheese

• 30grms guanciale

• Lemon zest

• Fresh thyme

• 300 grms pasta

Method:

Create a cream with pistachio pesto and grated parmesan. Render the guanciale with whole stalks of fresh thyme on low heat to extract the fat. Use this for your base emulsification of your sauce by controlling the consistency of your cheese and pistachio mixture along with the guanciale and water from the pasta pot. Add lemon zest and toss pasta in without overheating to create a luscious rich velvety pistachio cream.

Nero di Sepia, Gamberi and Nduja

Serves 2

You will need:

• 30 grms nduja

• 4 king prawns

• 2 guanciale slices

• 4 cherry tomatoes

• 30ml tomato sauce

• Fennel thinly sliced

• Basil leaves

• 300 grms pasta

Method:

Remove skin from prawns and set aside for later use. Quickly fry the prawns with halved baby heirloom tomato and remove from skillet. Add the prawn skin to the pan and create a light bisque using tomato paste and deglaze the pan with water. Add garlic and dill for flavour. In another pan add nduja paste, a ladle of pasta water and add the bisque once reduced to the right consistency. Amalgamate the pasta in the sauce, add the cooked prawns and toss. Plate and garnish with thinly sliced crispy guanciale strips.

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Chef Dario has been operating Malta Mobile Chef and the Cheese Man concept, featuring a live cooking show on various TV stations, since 2017. The Chef Dario brand also includes Office Meals, Chef Meals, Holiday Home Experiences and the most recent Feeding Heroes, an NGO feeding Covid frontliners in Malta.