After keeping some aside for the final decoration of the dish, place the pistachios, the chilli pulp, a few grains of coarse salt and the washed and dried parsley leaves in a mortar. And pound until you get a rough mass. Only at this point and little by little, add 3-4 tablespoons of oil, continuing to mix everything. If necessary, also pour a few drops of water until you obtain a smooth pesto
This is a recipe that transforms classic crostini into something fresh and delicious. THE crostini with avocado cream and shrimp in pink sauce they are a refined, tasty and surprising option, perfect for an appetizer or a light snack. We will explore together how to create a velvety creamavocadoenriched by the delicacy of shrimps and the enveloping taste of pink saucefor an unforgettable culinary experience.
May, strawberry time. We celebrate the spring In the Recipe book of the new issue of The Italian kitchen now on newsstands. Aromatic herbs, salads, pods, new vegetables, flowers and strawberries: many ingredients for fresh and fragrant dishes.
Here in a web preview, the recipe on the cover to wish you many happy moments at the table.
FRANGIPANE, CREAM AND STRAWBERRY TART
Chef Lucia De Proi Medium effort Time 1 hour and 40 minutes plus 40 minutes of rest Vegetarian
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