Caserecce di Grani Antichi di Sardegna al Pesto di Mizuna

Caserecce di Grani Antichi di Sardegna al Pesto di Mizuna is a contemporary pasta dish that marries Sardinian culinary tradition with a Japanese-inspired pesto. The pasta itself—caserecce, a short, curled shape typical of Sardinia—is made from *grani antichi* (ancient grains) such as Senatore Cappelli or Khorasan, which lend a nuttier, more robust flavor and a firm bite. The pesto replaces the classic Genoese basil with mizuna, a peppery East Asian mustard green, blended with pine nuts, Pecorino Sardo, garlic, and extra-virgin olive oil.

A great version is distinguished by the pasta’s perfect al dente texture and the pesto’s bright, slightly spicy kick, which should not overpower the earthy ancient grains. The dish is a hallmark of innovative Italian cooking, adapting local Sardinian ingredients while honoring the land. Specifically, it is featured at Agriturismo Le Radici in Blessagno, Italy, as highlighted by the creator Braciamiancora, who notes the restaurant’s commitment to seasonal, farm-driven cuisine. Regionally, Sardinian caserecce is often paired with traditional pesto alla genovese or with bottarga; the mizuna variant represents a modern fusion, while similar dishes in northern Italy might use nettles or wild herbs. This version’s success lies in its balance—a tribute to both Sardinia’s ancient grains and a chef’s creative twist on a classic sauce. (Agriturismo Le Radici, via Braciamiancora)