extra-virgin olive oil 3 table spoons
Balsamic Vinegar of Modena Ponti 1 tea spoon
fresh pistachios 3 table spoons
fine salt 2 pinches
grated black pepper
Bring water to a boil and blanch pistachios for 3 minutes; put them in a tea cloth and rub them to remove the peel. Chop them coarsely. Pour the Balsamic Vinegar of Modena Ponti in a small bowl and add the juice of the ½ orange after sieving it. Dissolve the salt and pepper in it, using a tea spoon. Whip the sauce with a fork until smooth and fluffy. Add the chopped pistachios.