Tag: Pistachio

Pistachio French croissant – Italian Cuisine

Preparation of French pistachio croissants

1) Mix in the mixer (or mixer) the flours, the yeast, lo sugar, the salt and the milk powder. Add 100 g of butter softened into small pieces and 250 ml of cold water. Work for a long time (5-6 minutes) at medium speed until you have a homogeneous mixture. Let it rise in a cool place for 2-3 hours. Put the butter left between two sheets of baking paper, roll it out with a rolling pin in a square of about 20 cm on each side and keep it in the fridge.

2) Roll out the pasta in a rectangle 40-45 cm long (6-7 cm thick) and 20 cm wide and place the slab of butter lightly floured on the lower half of the dough.

3) Fold the pasta over the butter and turn the block 1/4 turn counterclockwise (with the fold to your left). Roll out the pasta to the thickness of 6-7 cm in a rectangle the size of the previous one.

4) Fold the bottom of the rectangle up to 2/3 of the way pasta, then fold the top edge towards you to obtain a square and press the dough lightly with your hands.

5) Then fold the again block in the middle (the block seen in profile now has 4 thicknesses). Wrap it in cling film and let it rest for 1 hour in the fridge.

6) Put the dough on the floured surface, with the fold towards your right. Roll it out again to 6-7 mm thick, in a long, narrow rectangle. Fold the top of the dough over the first third and cover with the lower third.

7) Wrap the square of dough in plastic wrap and put it in the fridge for 1 hour.

8) Divide the dough into two portions and roll them out to a 3-4 mm thick one. Cut the pasta in triangles, you should get at least 12.

9) To do i Croissant. Score the base of each triangle by slightly spreading the two tails. Arrange a teaspoon of pistachio paste over the incision and roll the dough over the filling. Arrange the croissants in a baking tray covered with parchment paper, cover with transparent film and let them rise for 2 hours. Brush them with the yolks, sprinkle with chopped pistachios and cook in a hot frono at 180 ° for about 15-18 minutes.

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Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil

Method

Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

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Recipe Penne with pistachio and bagoss – Italian Cuisine

An aphrodisiac first course: pasta favors the production of endorphins, pistachio has even been the subject of studies for its proven ability to combat erectile dysfunction, and bagoss is called "cheese of love", because tradition has it that ( thanks to the presence of saffron in its pasta) promptly activates desire

Ingredients

300 g Pasta like pennoni
120 g grated Bagoss
100 g Shelled and peeled pistachios
50 g Extra virgin olive oil
8 pcs Mint leaves
Laurel
salt

Duration: 30 min

Level: Easy

Doses: 4 people

Collect 70 g of pistachios, mint, oil, 100 g of water and a pinch of salt in the glass of the hand blender; blend, then add 40 g of bagoss and blend again to obtain a soft cream.

Mix 65 g of bagoss with 30 g of chopped pistachios and distribute the mixture in a small pan forming a uniform, not too thin layer; bake at 160 ° C for 10 '; remove from the oven and let this frico cool.

Boil the pasta in boiling salted water flavored with 2 bay leaves, drain it, season with the bagoss cream, complete with the rest of the grated bagoss, other mint leaves to taste, and accompanied with frico flakes.