{"id":19476,"date":"2017-07-15T12:40:54","date_gmt":"2017-07-15T10:40:54","guid":{"rendered":"https:\/\/www.pistacchigrassia.it\/?p=19476"},"modified":"2026-08-26T12:10:40","modified_gmt":"2026-08-26T11:10:40","slug":"caserecce-al-pistacchio-pesce-spada","status":"publish","type":"post","link":"https:\/\/www.pistacchigrassia.it\/en\/2017\/07\/caserecce-al-pistacchio-pesce-spada\/","title":{"rendered":"Pistachio and Swordfish Busiata"},"content":{"rendered":"<h1 data-path-to-node=\"0\">Pistachio and Swordfish Busiata: An Easy and Fast Sicilian Recipe<\/h1>\n<p data-path-to-node=\"1\" class=\"translation-block\">If you love seafood first courses that combine maritime tradition with the typical flavors of Sicilian land, pistachio and swordfish busiata is the ideal recipe to amaze your guests. A perfect combination of pistachio creaminess and swordfish delicacy, easy to prepare and with guaranteed success.<\/p>\n<p data-path-to-node=\"2\">Discover how to make this gourmet first course in just a few minutes!<\/p>\n<h2 data-path-to-node=\"4\">Ingredients (Serves 4)<\/h2>\n<ul data-path-to-node=\"5\">\n<li>\n<p data-path-to-node=\"5,0,0\" class=\"translation-block\">500 g pistachio busiata (or other artisanal short pasta)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,1,0\" class=\"translation-block\">300 g fresh swordfish slice<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,2,0\" class=\"translation-block\">100 g pistachio granules<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,3,0\"><b data-path-to-node=\"5,3,0\" data-index-in-node=\"0\">1<\/b> 1 clove of garlic<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,4,0\" class=\"translation-block\">Grated zest of 1 organic orange<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,5,0\">Breadcrumbs to taste<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,6,0\">Extra virgin olive oil to taste<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,7,0\">White wine to taste (for deglazing)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,8,0\">Salt and pepper to taste<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,9,0\">Fresh mint leaves and whole pistachios for garnish<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"7\">Instructions: How to Prepare Pistachio and Swordfish Busiata Step by Step<\/h2>\n<ol start=\"1\" data-path-to-node=\"8\">\n<li>\n<p data-path-to-node=\"8,0,0\" class=\"translation-block\">Clean the fish: Wash the swordfish slice, remove the skin and any central bone, then cut it into regular cubes.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,1,0\" class=\"translation-block\">Brown the swordfish: In a large non-stick pan, heat a drizzle of extra virgin olive oil with the garlic clove. As soon as the garlic is golden, add the swordfish cubes.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,2,0\" class=\"translation-block\">Deglaze and cook: Cook over moderate heat for a few minutes, deglaze with white wine allowing it to evaporate, season with salt, and add a pinch of pepper. Turn off the heat and set aside.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,3,0\" class=\"translation-block\">Cook the pasta: Bring a pot of salted water to a boil and cook the pistachio busiate, draining them strictly al dente<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,0\" class=\"translation-block\">Saut\u00e9 in the pan: Transfer the pasta directly into the pan with the swordfish. Add a ladle of pasta cooking water, breadcrumbs, grated orange zest, and most of the pistachio granules. Toss everything over high heat to blend the flavors.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,5,0\" class=\"translation-block\">Plate and decorate: Serve the busiata nice and hot, decorating the plate with the remaining pistachio granules, a few fresh mint leaves, and shelled pistachios.<\/p>\n<\/li>\n<\/ol>\n<p data-path-to-node=\"9\">Buon Appetito!<\/p>","protected":false},"excerpt":{"rendered":"<p>Busiata al Pistacchio e Pesce Spada: La Ricetta Siciliana Facile e Veloce Se ami i primi piatti di pesce che uniscono la tradizione marinara ai sapori tipici della terra siciliana, la busiata al pistacchio e pesce spada \u00e8 la ricetta ideale per stupire i tuoi ospiti. Un connubio perfetto tra la cremosit\u00e0 del pistacchio e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22764,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[140,145],"tags":[],"class_list":["post-19476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-ricette-primi"],"_links":{"self":[{"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/posts\/19476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/comments?post=19476"}],"version-history":[{"count":1,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/posts\/19476\/revisions"}],"predecessor-version":[{"id":22766,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/posts\/19476\/revisions\/22766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/media\/22764"}],"wp:attachment":[{"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/media?parent=19476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/categories?post=19476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pistacchigrassia.it\/en\/wp-json\/wp\/v2\/tags?post=19476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}