Tuesday, January 24, 2012

Italian Green Pistachio

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.
Pistachio Crostini

1 comment:

  1. Hello Simonetta & Paola,

    Thank 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!