Roll of ricotta and pistachios

 

 

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Ingredients for 2 rotoloni

For the dough: 5 eggs, 125 grams of sugar, 35 grams of honey, 150 grams of flour 00

For the filling: ricotta, sugar, chopped pistachios

Fitted with the whisk 2 egg whites separately, then assemble honey, sugar and egg, add the flour and egg whites and mix well. Overlap in the pan with parchment paper and pour a thin layer of the mixture and bake for 5-10 minuti. Far brown slightly, the layer must remain soft.

For the filling: ricotta should be like a cream and topped with sugar (eg, 500 g cheese 125 grams of sugar a pinch of cinnamon and vanilla)

Mix well and add the chopped pistachios to taste and a few drops of chocolate. When the base of the rotunda is cold, place the sauce with ricotta cheese and roll up, spread it all out again with ricotta cheese that needs to be seasoned only with sugar, cinnamon and vaniglia. At the end cover with chopped pistachio.

Pistachio cake with pistachio cream filling

 

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Ingredients:

200 grams of sugar, 200g of chopped pistachios , 100g of 00 flour, 4 eggs , 1 cup of sunflower oil , half a cup of milk, half a packet of yeast.
Beat the eggs with the sugar, then add the flour , pistachios , olive oil and milk all together. The mixture must be homogeneous if necessary add a little milk at the end of the yeast. Grease with butter a baking pan with a little flour so it does not stick , pour the mixture and bake for about three quarters of an hour and let cool.
For the filling and cover : you can use cream or pistachio ready , or make a homemade cream ( 500 g of skim milk, 3 tablespoons sugar , 3 tablespoons cornstarch and egg yolk ) . Dissolve first with a whip all cold and then a moderate heat. When it starts to boil off and sprinkle with a tablespoon of sugar and cover. When it is cold whip cream add the butter in small pieces following previously released from the fridge ( should be soft ) and continue to whisk, put in half of the chopped pistachios to taste and mix . When it is ready to stuff and also cover and decorate with chopped pistachios or grain .

PISTACHIO PESTO PASTA AND TOMATO BACON

 

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Ingredients for 4/5 people
400g fusilli, rigatoni or homemade, a dozen cherry tomatoes, 100g of bacon slices, pistachio pesto ready, spring onion, salt and pepper, a handful of whole pistachios (and roughly chopped with a knife).
Put the pot on the fire. Wash and cut the tomatoes into 3 parts. In a skillet saute the chopped onion after a while add the bacon into small pieces. Add the tomatoes, salt and pepper lightly. Cover and cook to get a thick gravy. Add the pistachio pesto pasta with bacon and tomatoes in the meantime it is thickened. Drain the pasta and add to the sauce. Skip the pasta mix everything, sprinkle with coarsely chopped pistachios and the dish is ready good appetite.

SWORDFISH PISTACHIO

 

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Ingredients for 4 people

4 slices of swordfish, olive oil, breadcrumbs, chopped parsley, chopped garlic, pistachio flour, salt to taste

Put together pistachios, crumbs, herbs, salt and mix together. Soak the slices on both sides with olive oil and bread with the mixture. Place on baking sheet and bake about 15/20 minutes at 200 degrees. Serve with a side of ‘salad, and the dish is ready good appetite.

Farfallette PISTACHIO

 

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Ingredients for 12 people.
1/2 onion, 1 tablespoon of stock, half a teaspoon of curry powder, 100g of ham cooking, 200g of flour, pistachios, 3 boxes of cream, 50g of butter, salt to taste
Fry the onion and butter and add a pinch of salt, when it is well browned, add the diced ham, pour a spoonful of stock and let it flame, immediately after add pistachio flour, curry and cream. Mix well and add the mixture to the drained pasta, sprinkle a little flour pistachio and the dish is ready good appetite.

STEW MEAT AND PISTACHIO IN CASSEROLE

 

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Ingredients for 4 people
One tablespoon of olive oil, 450gr of diced lean meat, 100g of onions, porcini mushrooms 225gr, 100gr of wild fennel, 200ml vegetable stock 15g flour, 50g of chopped pistachios, a bunch of herbs, salt and pepper to taste, a glass of red wine.
Chop the onions, cleaned and sliced ​​mushrooms and saute for 5 minutes with the meat cut into cubes in a saucepan with oil, until they are slightly browned. Add the washed and chopped fennel. Pour the red wine, let it evaporate, pour the broth, flavored with chopped herbs, salt and pepper. Cover and bake at 180 degrees for an hour and a half. Mix the flour in a little water, pour it into the pan along with the chopped pistachios and put in the oven for another 15 minutes. Serve the preparation with boiled potatoes and carrots a vegetable of your choice, and the dish is ready good appetite.