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Crêpes ham and pistachio sweets – Italian Cuisine


In a bowl, beat the eggs with a pinch of salt.
Separately add the milk and flour, then add the beaten eggs.
Mix the ingredients.
1 crepes dough

Then get a smooth and homogeneous batter.
Cover it with food foil and transfer it in the fridge for 30 minutes.
In doing so, the flour will release all its starch.
2 dough crepes

After this time, melt a knob of butter in a crepe maker.
Mix the batter and, with a ladle at a time, cook each crêpe for about a minute to the side.
As the crêpes are imprints, stack them on a flat plate.
3 cook crepes

Once ready, place them on aluminum paper, overlapping them slightly.
Cover the surface with a little béchamel, ham, cheese and chopped pistachios.
4 fill with speck

Roll the crêpes gently onto themselves, forming a sausage.
Then cut it into thick washers.
6 roll up the crepes

Put a little 'béchamel sauce on the bottom of a pan and arrange the crêpes swirls, close but not overlapped.
Cover with the remaining béchamel sauce and sprinkle with the pistachios grain.
Bake at 180 ° C for about 20 minutes and then let it cool slightly.
7 cook in the oven

Your crêpes sweets ham and pistachios are ready to be brought to the table.
Pistachio crepes crepe sweetsSweets of crepes speck-pistachios

Pistachio roll – pistachio roll recipe – Italian Cuisine


Separate the egg yolks from the whites, whisk the egg yolks and put them aside.

In another bowl, instead wash it with the sugar until a light and fluffy mixture is obtained.
Also add the vanilla.

Then add flour and sifted yeast, pistachios flour, coloring and grated lemon peel.
Mix well, then gently incorporate the egg whites, stirring from bottom to top.

Pour the mixture into a 35×35 mold lined with parchment paper and bake at 175 ° C for about 15 m, inuti in already hot convection oven.
Once ready, take out immediately, cover with a second sheet of parchment paper, rolled up gently and let it cool completely.

Meanwhile, prepare the stuffing.
Knead the mascarpone and pistachio cream into a large bowl until a smooth filling is obtained.

Once completely cold, resume the biscuit dough, gently open it and sprinkle it evenly with the cream of pistachios and mascarpone, leaving 1 or 2 cm free along the edges.
Roll up the biscuit dough again.

Your pistachio roll is ready: sprinkle with icing sugar, add, if you like, some pistachio or some pistachios, and serve.

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