23 June 2020

Dill tagliolini, fish and pistachio sauce by Chef Massimiliano Alajmo

We call him the Mozart of Italian cuisine! The inventiveness of multi-star Chef Massimiliano Alajmo is no longer to be proven. For the one who earned his third star at age 28, cooking is child’s play that he practices with art and lightness.
In the sumptuous setting of Sesamo, the Chef offers the Alajmo classics as well as specialties exclusively created for the Royal Mansour Marrakech.
Today, the Chef invites you to discover a pasta recipe like no other: Dill Tagliolinis with fish and flavorful pistachio sauce.
“This dish represents the energy and the colors of Italian cuisine. Like my cuisine, we will find both a lightness thanks to the dill and the sea flavors, and a depth with the pistachio sauce.”, Massimiliano says.


To make this delicious recipe, you will need the following ingredients:


  • 50 g skinless sea bass, cut into small pieces
  • 70 g mussel and clam juice
  • 30 g raw lobster, cut into small pieces
  • A pinch of chopped fresh chili
  • 4 pitted black olives
  • 3 roasted cherry tomatoes, “datterini” variety
  • Extra virgin olive oil
  • Finely chopped basil
  • Soy sauce

Cook the sea bass in a pan in hot olive oil. Season with salt, then add the mussel and clam juice, chili, black olives, roasted tomatoes, lobster, basil and a little soy sauce. Remove from the fire.

Pistachio sauce

  • 20 g pistachios
  • 20 g of still mineral water
  • 1 g salt
  • 5 g extra virgin olive oil
  • 1 spray of “In.gredienti” dill essence

Soak the pistachios in water then pour into the mixing bowl. Puree with a stick blender until creamy. Add the rest of the ingredients and emulsify, incorporating the olive oil in a drizzle until you obtain a shiny and creamy sauce.

To finish

  • 85 g “In.gredienti” dill tagliolini
  • “In.gredienti” dill essential oil spray
  • 40 g pistachio sauce
  • Parsley, finely chopped
  • Basil, julienne

Cook and drain the pasta, then quickly toss it in the pan with the fish sauce. Dilute the pistachio sauce with a little mussel juice and use it to cover the bottom of the bowl. Top with the tagliolini. Garnish with a few drops of pistachio sauce and spray with dill essential oil.
Buon Appetito !