All the flavor of Sicily in a sweet and fragrant cream, which you can simply enjoy like this or spread on the slices of your Easter dove: let's talk about pistachio cream, a cake easy to make and that you can also use as a filling for a soft cake or as an accompaniment to pancakes for your breakfast. For a safe result it is essential to have gods pistachios Dop, which grow in the shadow of Etna, on saplings that can live up to 300 years and which bloom in this month.

The pistachio tree, a wonderful plant specimen

It has thin leaves and a shiny green, its branches are yellow when the plant is young and darker and reddish when the plant ages: the pistachio tree it is a magnificent specimen, with an important leaf opening, which makes it look like the huge Baobabs seen in Africa. It grows in very hot areas, generally in the southern regions, and is a dioecious plant, that is, some specimens carry only male flowers, others only female ones. The fruits are found gathered in clusters on the plant and are small oval and elongated drupes. These are formed by an external husk that covers the shell, inside which the seed is located, i.e. the pistachio.

Pistachios in the kitchen

Toasted and salted as appetizer treats in an aperitif, chopped and mixed together with flour in a delicious dough for fresh pasta, chopped in a panure with breadcrumbs or crumbled taralli to cover a fish fillet or to stuff a succulent scallop, added to pine nuts and parmesan for an unusual pesto, or together with cream, milk and eggs in a irresistible pastry cream: the uses of pistachios in the kitchen are endless. From appetizers to desserts, there is no dish that is no longer intriguing with a good chopped pistachios, toasted or not, according to your tastes. Tasty, free of cholesterol and rich in minerals and vitamin B6, they are a concentrate of nutrients essential for our well-being. Never run out!

The recipe for pistachio cream

Ingredients

200 g Bronte pistachios, 100 g sugar, 1 teaspoon vanilla seeds, 500 ml fresh cream, 500 ml milk, 30 g Avola almonds.

Method

First whisk the pistachios without skin and the almonds with a mixer. In a saucepan in a bain marie, heat the milk, cream and sugar. Add pistachios, almonds and vanilla seeds and mix well. Leave to cook for 10 minutes, then pour the mixture into 6 bowls which you will leave to rest in the fridge for at least 4 hours. Before serving them, leave them at room temperature for 30 minutes. At this point you can spread your cream on the dove or enjoy it like this.

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