For friends who requested a recipe not so typical Tuscan, but know we like to “go out of home” sometimes, we talk about Pistachio.
In Italy pistachio coltivation has its niche: the most famous pistachio are from Bronte and Adrano ,on the slopes of Etna, protected by the DOP "Green Pistachio of Bronte." Pistachios are used peeled , often roasted and salted, but also in confectionery, ice cream, creams, drinks, for the production of cured meats (Mortadella from Bologna, for example), or as a condiment for pasta and meat dishes.
Crostini di Pistacchio
50g peeled pistachio nuts
walnuts 30 grams.
4 tablespoons olive oil
salt and pepper q.b.(as much as you like)
fresh basil - a bunch
40 g parmesan cheese.
1 clove of garlic
-
In a mortar grind pistachios, nuts, basil leaves, garlic. Add the grated Parmesan, a sprinkling of pepper and salt, then blend in the oil, and stir to obtain a uniform and consistent sauce.
This sauce is at its best used on bread, or as a dressing for pasta or gnocchi.
This pesto can be stored in the refrigerator for a few days, frozen or kept in a glass container as long as you add oil enough to cover it.
walnuts 30 grams.
4 tablespoons olive oil
salt and pepper q.b.(as much as you like)
fresh basil - a bunch
40 g parmesan cheese.
1 clove of garlic
-
In a mortar grind pistachios, nuts, basil leaves, garlic. Add the grated Parmesan, a sprinkling of pepper and salt, then blend in the oil, and stir to obtain a uniform and consistent sauce.
This sauce is at its best used on bread, or as a dressing for pasta or gnocchi.
This pesto can be stored in the refrigerator for a few days, frozen or kept in a glass container as long as you add oil enough to cover it.
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| Pistachio Crostini |
Hello Simonetta & Paola,
ReplyDeleteThank you for posting this and for giving the history behind Pistachio use in Italy as I had wondered about that! This looks delicious and I can't wait to try it!
Jill