イタリアではピスタチオをドルチェだけでなく様々な料理にも使用します。
今回は見た目にも鮮やかなパスタ料理をつくってみました。
グアンチャーレは豚の頬肉を塩漬けしたものです。薄くスライスしてそのまま食べることも多いですが、カリッとソテーして料理に使うと深みのある味わいになります。
グアンチャーレは香ばしくカリカリにソテーします。この香ばしさがピスタチオの美味しさも引き立てます。
ソテーしたグアンチャーレにフェットチーネとピスタチオペーストを和えます。ピスタチオペーストを入れる過ぎると濃い味になり過ぎてしまうので、味を見ながら少しづつ入れます。
最後にみじん切りしたピスタチオを振りかければ、よりピスタチオを感じることができます。
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