Duck Panzerotti With Juniper Hazelnut-Butter And B

1. 1

   First of all, better to put the salted water for the pasta to boil.

2. 2

   Time now to brown the butter. Melt it in a small saucepan over low heat and when its temperature reaches 293F (145C) the hazelnut butter is ready!

3. 3

   Take it out of the fire and add the crushed juniper berries; cover with a lid or a dish and let it rest for 1-2 minutes before discarding the berries.

4. 4

   The water should be boiling by now waiting only for the pasta. Cook then the Panzerotti as recommended by the producer. In the meantime crush the bitter almonds in a mortar till you obtain a coarse white powder, add it to the butter with the white wine and whisk well the whole. Add the chopped rosemary needles and warm it up over low fire.

5. 5

   The pasta should be ready by now. Drain it with a slotted spoon and put it in a bowl, add then two thirds of the butter sauce and toss them gently to coat.

6. 6

   Time to plate the dish. Arrange the grated carrot over the centre of a warm plate in a nice uniform layer. Dispose the Panzerotti over the grated carrots, drizzle some of the butter sauce all around them and poor the rest on top of the pasta.

7. 7

   To give an extra touch to the dish, sprinkle it with the pistachios coarsely crushed using your fingers.

* Per serving · 4 servings · Values may vary.