Tartare sauce, risotto, lasagne
RISOTTO AL PISTACCHIO
The Sicilians, are great pasta eaters and don't think rice would have much nutritional value.
"Risu quantu mi isu" (rice just until I get up) the Sicilians say, but with this pistachio risotto there is no getting up!
Ingredients for 4 persons: 300 gr. of rice; some soup; 100 gr. of pistachios; one small glass of cognac; 50 gr. of grated Swiss cheese, 50 gr. of grated Parmesan cheese; half onion; a quarter of milk cream; 80 gr. of butter.
Boil the pistachios for 10 minutes.
Then remove the skin and crush one third of them leaving the rest whole.
In a saucepan toast the rice with the onion, with half the butter and the whole pistachio; add the cognac, the pistachio cream, the broth and sufficient salt.
When the cooking is finished, add the cheeses, the rest of the butter and mix thoroughly everything.
TARTARE PISTACHIO AND GARLIC SAUCE
Ingredients for 4-6 persons:
30 pistachios, 3 gloves of garlic, 1 slice of soaked bread, sufficient oil (70-80 gr.), vinegar as liked, very little water, salt, a little pepper.
Crush the pistachios and the garlic in a mortar.
Pour them in a bowl, add the bread crumb well squeezed and the salt, the pepper and the vinegar.
Start then to pour, little by little, the oil. Keep on working the mix with a wooden spoon until the mix shall become clear and creamy.
This sauce goes very well with any chicken meat dish and, above all, with fish.
MEAT SAUCE OF LASAGNE AND PISTACHIO
(for 4 persons)
Ingredients: 250 gr. of minced beef, 200 gr. of pistachio flour, 100 gr. of melting cheese, half an onion, 500 gr. of butter, 100 gr. Parmesan cheese, 500 gr. of béchamel, 250 gr. of lasagne.
Mince finely the onion and brown it in a saucepan with 70 gr. of butter; when it is withered, add the minced meat and some salt, sprinkle with wine and leave on the fire until the base of cooking shall be totally dried up.
Butter well a baking tin, proceed to the preparation of the lasagne alternating pasta and meat sauce, béchamel and pistachio flour. Bake in the oven at 180° for 30/40 minutes.
Pistachio pesto, spaghetti, farfalle
Ingredients: one bunch of basil, one bunch of parsley, 50 grams pistachios, 20 grams pine nuts, 30 grams toasted almonds, olive oil, 30 grams parmesan, salt and pepper.
In a blender, puree the pistachios, pine nuts, toasted almonds, parmesan and a handful each of parsley and basil. Add as much olive oil as needed, along with salt and pepper. Blend until it forms a smooth paste.
This pesto goes well with penne pasta, spaghetti and gnocchi.
FARFALLE WITH RICOTTA AND CRUSHED PISTACHIO
(for 4 persons)
crushed pistachio, fresh ricotta, nutmeg.
Bring to preferred cooking the farfalle (butterfly shaped pasta), at the same time amalgamate well 300 gr. of fresh ricotta with 90 gr. of crushed pistachio and a little nutmeg, drain the pasta leaving a little broth, mix everything and serve the pasta decorated with a sprinkling of granulated pistachio.
SPAGHETTI WITH PISTACHIOS, WALNUTS AND PINE NUTS
Ingredients for four people:
500 grams dried spaghetti, 25 grams walnuts, 50 grams pine nuts, two cloves of garlic, several sprigs of parsley, half a glass of olive oil, salt.
Using a pestle and mortar, grind the walnuts with the pine nuts and pistachios into a paste.
Chop the parsley and the garlic, and sauté in half the olive oil.
Add the nut paste and the salt, and continue to sauté until lightly cooked. Stir in the remaining olive oil, and several spoonfuls of boiling water.
Pour this sauce over cooked, al dente spaghetti.
CRUSHED PISTACHIO SPAGHETTI
Ingredients for 4 persons:
400 gr. of spaghetti, basil, garlic, toasted pine-seeds, pistachios, almonds, Parmesan cheese, sheep's cheese, salt.
prepare the pistachio to be crushed in a mortar or in the blender with all the ingredients, add sufficient olive oil and mix everything well.
Boil the spaghetti in well salted boiling water, When the spaghetti are ready add the mixture and stir.
Serve fairly hot adding a handful of minced pistachios.
Penne, pennette, fusilli and pistachio
PENNE WITH PRAWNS, ZUCCHINI AND PISTACHIOS
Ingredients for four people: 300 grams small, shelled prawns, 1 green zucchini sliced into matchsticks and lightly sautéed, a handful of chopped pistachios, 6 cherry tomatoes, salt, pepper, white wine, basil or parsley, 1 clove of garlic, chilli pepper flakes, penne pasta.
Heat the olive oil, garlic, chili flakes, basil or parsley in a pan.
Add the prawns and continue to cook for several minutes, letting all the flavours infuse. Add a splash of white wine, and let the liquid evaporate.
Add the tomatoes and continue to cook for around five minutes.
At the end, add the zucchini.
Toss cooked, al dente penne pasta in the prawn sauce, and sprinkle with the chopped pistachios.
PENNETTE WITH CRUSHED PISTACHIO 2
(For 4 persons)
Ingredients: 500 gr. of pennette, 150 gr. of crushed pistachio, 100 gr. of ham, 200 ml. of kitchen cream, 50 ml. of full milk, 1/2 medium onion, 50 gr. of butter.
Preparation: brown the onion in butter, add the ham in small dices until completely brown, complete the sauce adding first the crushed pistachio and immediately after adding the cream, making it cook for five minutes, boil the pennette in plenty of water, drain them slightly underdone and sauté them in a saucepan.
Serve the pasta with a sprinkling of pistachio finely minced.
PENNETTE AND PISTACHIO 3
Ingredients for 6 persons:
gr. 500 of pennette, 250 gr. of cream, 50 gr. of pistachios finely minced, 50 gr. of pistachios roughly minced, 50 gr. of ham or bacon, one medium onion, 50 gr. of butter.
cut the onion and the ham and brown them with butter; blend well the the cream with the finely minced pistachio and add to the sauté.
Boil the pennette in plenty of boiling water, drain them slightly underdone and and mix them with the sauce already prepared.
Serve the pennette fairly hot and sprinkle each portion with the remaining minced pistachio.
PENNETTE AND PISTACHIO 4
Ingredients for 6 persons: 600 gr. of pennette, 150 gr. of crushed pistachio, one half onion, a slice of ham or bacon, 400 gr. of kitchen cream, minced pistachio. Brown the onion, add the ham or bacon cut in small dices, pour in the cream and the crushed pistachio.
Sauté in a saucepan the pennette already drained. Sprinkle the them with the rest of the minced pistachio.
FUSILLI IN PISTACHIO SAUCE
Ingredients for 4 persons: 500 gr. of fusilli, 100 gr. of pistachios, 1/4 liquid cream, a pinch of marjoram, 50 gr. of butter, grated Parmesan, salt and pepper.
Crush the pistachios and the garlic in a mortar to obtain an homogeneous compound.
Put it in a bowl, and pour, little by little, the liquid cream, salt and pepper the sauce and then add the marjoram.
Cook the fusilli in plenty of boiling water, dress at once with the melted golden butter and enough grated Parmesan cheese, add the pistachio sauce, blend everything and serve.