Tag: Pistachios

The new flavored pistachios #ToTaste – Italian Cuisine

Are you looking for a way to add a touch of flavor and crunchiness to your dishes? Here are the new XXL pistachios #ToAssager

If you love pistachios, there is something new ready to hit your heart: Wonderful Pistachios has launched two new products that give unprecedented nuances to one of the most popular snacks, pistachios "salt and pepper" And "sweet chili".

Did you know that …

Wonderful Pistachios, thanks to the exceptional environmental conditions of the California orchards, are an XXL delight, both in taste and in size. It is often mistakenly believed that pistachios are mechanically opened, but in reality it is the sun that makes them naturally open.

How to use pistachios in cooking

Pistachios are a precious source of vegetable proteins, ideal for those who practice physical activity and sports. How to make the most of all the extraordinary nutritional properties of pistachios? Not only as a hunger breaker or during an aperitif, but also to enrich all kinds of salads or to garnish creams, veloutés and risottos.

Wonderful Pistachios is available in 250g packs, for your recipes, but also in handy 25g sachets to whet your appetite at any time and place.

Get inspired by our collection of recipes below to bring them to the table in a creative way.

Sweet red currant braid with chopped pistachios – Italian Cuisine

Ingredients for 6 people

Sweet red currant braid with chopped pistachios, preparation

1) Dissolve the yeast in a little warm milk with a pinch of sugar and do rest 10 minutes. Place the flour in a heap with a spoonful of sugar and place the soft butter into small pieces in the center and the beaten egg with the remaining, warmed milk.

2) United the yeast batter e knead until you get a smooth and elastic ball. Engrave cross the ball, put it in a large bowl, cover with a damp cloth not in contact and let it rise in a warm place for a couple of hours.

3) Grainy the currants and collect 300 g in a saucepan together with the remaining sugar. Cook on a low flame for about 20 minutes, to dry a little.

4) Take back the pasta and roll it out with a rolling pin, forming a rectangle of 50×40 cm. Spread it with the currant compote, add the shelled currant kept aside and sprinkle with the biscuits.

5) Form a cylinder, rolling the dough starting from one long side. Score the roll lengthwise and separate the 2 halves: wrap them in a very soft braid, keeping the cut part always upwards.

6) Hide the ends of the braid and transfer it to a rectangular mold with high edges measuring 25×18 cm, compressing it so that it fills it. You do rest for 20 minutes.

7) Sprinkle with the sugar grains e bake at 180 degrees for 25 minutes; then spread the chopped pistachios over the surface and cook for another 15 minutes. Let cool before serving.

Posted on 22/09/2021

Ricotta strudel with fig jam and muscat pistachios – Italian Cuisine

Ingredients for 8 people

Preparation of ricotta strudel with fig jam and muscat pistachios

Preparation of the jam

Wash i figs and cut them into wedges. Mix them in a bowl with the sugar and the lemon juice and let it rest in the fridge for 12 hours. Coarsely chop i pistachios. Transfer i figs it's theirs juice in a saucepan, add the pistachios and the Moscato, bring to a boil and cook the jam for 20 minutes. Pour it into 4 sterilized 2.5 dl jars, close them and let them cool upside down (those you don't use immediately last 6 months in the pantry).

Preparation of the strudel

1) Knead 300 g of flour With the'egg, a pinch of salt, L'oil and about 1.2 dl of water lukewarm to obtain a smooth paste. Wrap in cling film and let it rest for 1 hour at room temperature. Mix in a bowl the ricotta cheese, the cheese and it sugar. Incorporate the yolk, the lemon zest grated and the flour remained. In a pan, brown the bread crumbs with 30 g of butter.

2) Divide the pasta into 2 loaves, spread them on the floured surface into 2 rectangles about 1 mm thick and transfer them to 2 clean tea towels. Sprinkle them with the bread crumbs leaving a 4 cm margin free, spread them with the mixture of ricotta cheese and cover with i pistachios, coarsely chopped, and the jam.

3) Fold the short sides of the dough over the filling and, with the help of the tea towels, roll up the strudel. Slide them onto a baking sheet lined with parchment paper and cook at 220 ° for about 25 minutes. Remove them from the oven, spread them with butter remained, sprinkle them with powdered sugar and let it cool before serving.