Tag: Pistachio

Pistachio Risotto – Recipe Pistachio Risotto – Italian Cuisine

First prepare the pesto: shell the pistachios, quickly boil them, drain them, dry them and rub them to remove the purple skin.
Put them in a mixer with the other ingredients (garlic, pecorino cheese and oil) and blend until the mixture is homogeneous.

Start with the preparation with the preparation of the risotto: chop the onion and brown it with a little oil, then add the rice and toast it.
Pour over the marsala, then start adding the hot broth a little at a time to cook the rice.

When cooked, stir in the pistachio pesto and season with salt and pepper.

Serve immediately pistachio risotto, decorating if you want with some toasted pistachio.

How to make zucchini, rocket, walnut, pistachio pesto – Italian Cuisine

The pesto it is a typically Ligurian preparation. In its traditional recipe contains basil leaves, pine nuts, extra virgin olive oil, pecorino cheese and garlic. But the possible versions are many, with different ingredients to perfectly match first is food: yes, because pesto is easily transformed into a sauce for seasoning salads, meat and fish, in addition to enriching in a greedy way pasta and rice.

Do you want an alternative recipe? We offer you many ideas for a different pesto from the Ligurian one. Try the zucchini pesto, delicate and very simple to prepare: the ingredients to put in the mixer are roughly the same as the pesto tradition, plus, of course, the zucchini, which you will have first stewed in a pan.

The fennel pesto cooked garlic is a very aromatic and fragrant cream that you can use to flavor an excellent pasta dish and make it tasty and appetizing or to flavor other dishes.

The rocket pesto, slightly bitter, as well as with pasta you can use it spread on toasted bread or to give a delicate but at the same time pungent touch to your fish or meat dishes.

For a first greedy, find the recipe of risotto with walnut pesto made from a mix of parsley, shallots, walnut kernels and pecorino. Or that of the spaghetti with green beans and dried tomato pesto, with a typically Mediterranean flavor. Delicious!

Have you ever tried the pesto sauce in the Trapani's style made with almonds, fresh tomatoes and basil? It is a very aromatic and fresh condiment, typical of western Sicily. Another Sicilian regional recipe is that of pistachio pesto, delicious fresh and appetizing sauce, ideal for seasoning pasta, croutons and bruschetta.

Do you want to surprise your guests with a tasty, tasty and fragrant first course? Try to season the pasta with the pumpkin pesto and cinnamon nuts! If you want to prepare it in good quantities and maintain it over time, we also give you directions to keep it in jars.

Don't miss all the alternative recipes Salt and pepper for the homemade pesto.

Pistachio pasta, holiday love – Italian Cuisine

Our best pistachio pasta recipes to prepare good and crunchy seasonings with 4 different techniques

If you are looking for a summer pasta and easy to prepare … what pistachio pasta is! Crunchy, sweet and tasty at the same time and always fun. Good in the spaghetti, linguine, penne and fusilli version, but also interesting as a condiment for fresh pasta. Our tips to prepare pistachio-based condiments that smell of summer for simple and informal dinners.

Like pesto

One of the most noteworthy methods for using pistachios in pasta is to peel them and blend them with other ingredients until they are reduced to cream, almost like pesto. The simplest recipe to start with? Pistachios, extra virgin olive oil, a pinch of salt and Parmesan. Alternatively, instead of cheese, you can use an anchovy fillet.

Cut with a knife

For a more intense and crunchy result, you can use the coarsely chopped pistachios. They will make a very simple garlic, oil and chilli pepper special, but they are perfect for enriching recipes such as pasta with clams, with sardines or linguine seasoned with extra virgin olive oil and bottarga.

In cream

To obtain an intense and dense cream, chop the pistachios very finely with a chopper, until you get a paste. This condiment cannot be used alone, but it is perfect for enriching your dishes with rich and fragrant drops. In this version, the pistachios are also ideal in combination with confit cherry tomatoes.

whole

Here it is serious. If you are a true pistachio lover you will not resist the idea of eating them whole and crunchy on pasta. Peel and toast them with a pinch of salt in a pan and use them to make unforgettable fish-based first courses, but also a simple white pasta topped with anchovy fillets and breadcrumbs.

Gordon Ramsay Recipes