Tag: Pistachio

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.

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

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

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

Your pistachio muffins are ready to be served.

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.