Tag: Pistachios

Recipe Scallops with fennel and pistachios – Italian Cuisine

Ingredients

30 g peeled pistachios
30 g breadcrumbs
20 g fennel
8 scallops with the shell
extra virgin olive oil
salt and coarse
pepper

Duration: 40 min

Level: Easy

Dose: 8 people

For the recipe of fennel and pistachio scallops, clean the scallops: dip them in water and ice for 15 '; then remove them from the shells, separate the walnut (light part) from the coral (red-orange part) and rinse them under running water. Finally dry everything, including shells, with kitchen paper.

Divide each nut into three slices. Cut each coral in half and use only one half of each. Chop the fennel and pistachios. Toast the breadcrumbs in a pan on a high flame with a drizzle of oil, for 1-2 minutes. Mix it with the chopped pistachios and fennel, salt and pepper.

Arrange 3 slices of scallop walnut and half coral in each shell, sprinkle with a little salt, cover with the chopped fennel, pistachios and breadcrumbs, season with a drizzle of oil and bake at 220 ° C in the fan oven for 5 '. Remove the scallops from the oven, place them on a tray sprinkled generously with coarse salt: in this way the shells will not swing. Decorate as desired with tufts of fennel and seaweed.

Recipe Risotto with strawberry grapes with pistachios and first salt – Italian Cuisine

Ingredients

1 L Vegetable broth
420 g Strawberry grapes
320 g Carnaroli rice
280 g First salt cheese
80 g Butter
40 g Grated grain
20 pcs Peeled pistachios
Cornstarch
White wine vinegar
salt

Duration: 1 h

Level: Easy

Dose: 4 people

Cut the grapes of strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the fire, cover and cook for 20 minutes. Blend the berries in the blender at minimum speed and then sieve to remove the pips (strawberry grape purée).

Dilute 4 g of cornstarch in a little cold water. Bring the strawberry grape puree back to the fire and, when it has reached a boil, turn off the heat, add the diluted cornstarch and stir until it is completely melted (strawberry grape juice).

Grate the first salt coarsely. Toast the rice for less than 1 'in a fat-free casserole dish, then begin to wet with vegetable stock until the risotto is cooked in 16-18 ′.

Over low heat stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a dash of vinegar and season with salt if needed.

Coarsely chop the pistachios. Serve the rice with the strawberry grape juice, the berries kept aside, the rest of the first salt and the chopped pistachios.