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Pistachio muffin – pistachio Muffin recipe – Italian Cuisine


With the 100 grams of pistachio paste, make some balls on the parchment paper.
Transfer to the freezer for 2 hours before making muffins.
0 freeze pistachio cream

In a large bowl, work the sugar with the butter.
Add the spoon of pistachio paste and the egg, then mix well.
1 egg sugar butter

Put the baking powder and flour at this point, then the milk.
2 add flour and milk

Fill the cups with 2/3 of the dough now.
Add to the center of each the ball of frozen pistachio paste and cover with the remaining dough and a shelled pistachio.
3 pour into the molds

Bake in preheated oven at 180 ° C for 20 minutes.
4 bake muffins

Your pistachio muffins are ready to be served.
pistachio muffinpistachio muffin

Croissants of pistachio bread with Mortadella Bologna PGI – Italian Cuisine


A great classic, bread and mortadella, revisited in a croissant version and choosing a high quality product like Mortadella Bologna PGI.

An absolutely unique and unique production technique all over the world, regulated by a Production Standard approved by the European Union. That's exactly how it can not be improvised to produce Mortadella Bologna. But how is this unmistakable and versatile salami born?

The starting point is carefully selected meat that is mechanically shredded through three different steps. The "lardelli" are then prepared, the fat cubes that characterize this salami, and the mixture thus obtained is bagged and subjected to binding. Then begins the most delicate phase, cooking, which can last from a few hours to several days and gives the mortadella all its aroma and its softness, finally ending with the showering and cooling. The result of this long and intense production process is one of the most loved and appreciated cured meats of Italian cuisine, with an aromatic scent and a delicate but definitely unmistakable flavor: Mortadella Bologna PGI.

And now that we've known her better, let's taste it inside soft croissants of pistachio-flavored bread.

Preparation time: 60 minutes
Cooking time: 20 minutes
People: 8

Ingredients:

1 kg bread dough
200 g Mortadella Bologna PGI
50 g salted peeled pistachios
1 egg
milk

Preparation:

Roll out the bread dough into a rectangle about 0.5 cm thick. Jogging to get a regular shape. Brush the surface with a beaten egg along with a drop of milk. Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the dough with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them to half-moon, obtaining the croissants. Arrange the croissants on a plate covered with baking paper, brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve them warm together with the Mortadella Bologna PGI.

Pistachio cake – pistachio cake recipe – Italian Cuisine


Put eggs, sugar and vanilla in a large bowl and whisk them for at least 10 minutes or until a light and fluffy mixture will result.
Add the flour and baking powder and mix with a spatula trying not to disassemble the mixture, then add cream of pistachios and a couple of drops of dye and continue to mix until obtaining a homogeneous color.

Pour the mixture into the mold lined with parchment paper and bake for about 30 minutes in a preheated oven at 180 ° C.
Remove from the oven and let cool, then remove from the mold and let it cool completely.

Meanwhile, prepare the cream: whisk the ricotta with the sugar, then let it rest in the fridge covered with foil for 1 hour.
Take back the cream and pass it through the sieve twice, then add the pistachio cream and mix well.
Finally add the chocolate drops and stir.

Prepare the sauce by simply making tea and sugaring it, melting the sugar well.
Take back the now cold cake and cut it into 2 discs of the same thickness.
Place the first disc on a serving dish, sprinkle with some of the sweetened tea, then stuff with about 3/4 of the cream.
Cover with the second disk and wet this too.

Use the remaining stuffing to cover the cake with a thin layer and let the cake rest in the fridge for 1 hour.
Finally proceed with the decoration, with tufts of whipped cream and chocolate chips.

Your pistachio cake is ready: take it home and amaze your guests!

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