Creamy, fragrant and irresistible: Fidanzati Capresi with sage and hazelnut pesto and crispy pancetta offer the perfect balance of flavors and textures. Keep reading to discover how to bring to the table a first course that wins you over at the very first bite.
How to prepare Fidanzati Capresi with sage and hazelnut pesto?
Ingredients for 4 servings
- 320 g Fidanzati Capresi
- 120 g sweet rolled pancetta, sliced
- 10 fresh sage leaves
- 40 g whole blanched and toasted hazelnuts
- 30 g chopped hazelnuts
- 50 g grated aged pecorino cheese
- 6 tablespoons extra virgin olive oil
- Salt to taste
- White pepper, to taste
Instructions
1. Toast the hazelnuts: heat a non-stick pan and toast the whole hazelnuts until golden and fragrant. Chop 30 g and set aside for the final garnish.
2. Prepare the crispy pancetta: wash and dry the sage leaves. Sauté the pancetta cut into strips together with a few sage leaves until crispy. Transfer the pancetta to paper towels.
3. Prepare the sage and hazelnut pesto: place the sage leaves, 40 g toasted hazelnuts, 30 g grated pecorino, a few grains of white pepper and extra virgin olive oil into a blender. Blend until smooth and creamy.
4. Cook the pasta: bring plenty of lightly salted water to a boil (1 liter of water and 10 g of salt per 100 g of pasta). Cook the Fidanzati Capresi until al dente.
5. Toss and serve: pour the pesto into a wide pan, add the drained pasta and toss over low heat, adding a little pasta cooking water if needed to achieve a creamy texture. Finish with the crispy pancetta, chopped hazelnuts and remaining pecorino. Garnish with fried sage leaves and serve.
Useful tips
- For a milder flavor, slightly reduce the amount of pecorino.
- The pesto can be prepared in advance and stored in the refrigerator for one day, covered with a thin layer of olive oil.
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Fidanzati Capresi with sage and hazelnut pesto and crispy pancetta
