Tag: Pistachio

Recipe Zucchini, taccole and onions with pistachio and basil crumbs – Italian Cuisine

Ingredients

250 g new zucchini
250 g snow peas
250 little onions
60 g shelled and peeled pistachios
60 g of white bread
25 g basil
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of zucchini, taccole and baby onions with pistachio and basil crumbs, peel the zucchini and cut them in half lengthwise. Peel the onions and cut into the largest pieces. Blanch the onions and jackdaws in plenty of salted water for 1 minute. Drain and cool them in ice water. Mix all the vegetables and season with oil and salt. Arrange them on a baking sheet lined with baking paper. Blend the pistachios with the bread and basil and distribute them on the vegetables. Bake at 180 ° C for 18-20 minutes.

Pasta with pistachio pesto and clams – Italian Cuisine

First let the clams soak for 1 hour in salted water.

Then prepare the pistachio pesto.
Blanch the pistachios briefly and chop them, then add parmesan, basil, salt, pepper and oil and blend until creamy.

In a pan, brown the garlic with a little oil, then add the clams after having drained them well, cover with a lid and cook until they are all open: about 5 minutes will suffice.

Drain the clams keeping aside the sauce and shell 2/3 of the clams.

Cook the pasta and drain it well al dente, add it to the pan where you have removed the garlic and put the shelled clams and the sauce back aside.
Add the pistachio pesto and stir, then add salt and pepper if necessary.

Finally, serve, garnish with the clams in their shells that you kept and serve your pasta with pistachio and clam pesto.

Pistachio Brownie Recipe – Italian Cuisine – Italian Cuisine

Ingredients

350 g ripe avocado
150 g sugar
130 g dark chocolate
80 g peeled and chopped pistachios
70 g flour
2 pcs eggs
baking powder for cakes
salt in flakes
rum

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of pistachio brownies, peel the avocado, cut it into pieces and shake it. Mix the eggs and the sugar, then add the smoothed avocado. Mix a bit of teaspoon of yeast with the flour and add it to the egg, sugar and avocado mixture. Lightly melt the chocolate, add it to the mixture and season with a couple of tablespoons of rum. Cover a square baking pan (side 17 cm, h 3 cm) with baking paper, distribute half of the chopped pistachios, pour over the mixture and complete with the remaining pistachios. Bake at 180 ° C for 35 minutes. Season with salt flakes and decorate to taste with pistachio powder.

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