Cook pasta in salted water. Meanwhile, cut the buffalo mozzarella, drain it and cut into 16 small pieces. Eat one and wrap the other 15 in strips of cooked ham. Drain pasta al dente, let it cool for a few minutes and place in each ring your packet of mozzarella and ham. Pass the pasta into the beaten egg, with a little salt and pepper and then into the pistachio grain. Fry in hot oil for a minute or so and serve.
a cura di bigshade