Recipes
Ingredients for 4 persons
Peeled and finely minced pistachio 250 gr. (if you want the cake has more flavour and less colour, leave pistachio with the peel)
sugar 200 gr.
3 eggs
3 teaspoons of flour
Description:
Mix minced pistachio with the egg yolks and the sugar, then add the flour and the beaten albumen at the end. Pour the mixture in a greased baking-pan and cook in oven at a moderately hot temperature for 30 minutes to 180°C.
When it is cool, sprinkle the cake with sugar.
Peeled and finely minced pistachio 250 gr. (if you want the cake has more flavour and less colour, leave pistachio with the peel)
sugar 200 gr.
3 eggs
3 teaspoons of flour
Description:
Mix minced pistachio with the egg yolks and the sugar, then add the flour and the beaten albumen at the end. Pour the mixture in a greased baking-pan and cook in oven at a moderately hot temperature for 30 minutes to 180°C.
When it is cool, sprinkle the cake with sugar.
Ingredients for 4/6 persons
peeled pistachio 100 gr.
fine flour 200 gr.
sugar 250 gr.
4 eggs
a handful of boiled nettle
Description
Use the water in which nettle has been boiled and add more water until it becomes a lt. Bring to boil and add slowly the fine flour and the sugar. Cook for 20 minutes until the mixture is firm and, if that is the case, add water. Remove from heat, allow to cool, pour the beaten eggs, the whipped nettle and the finely chopped pistachio out.
peeled pistachio 100 gr.
fine flour 200 gr.
sugar 250 gr.
4 eggs
a handful of boiled nettle
Description
Use the water in which nettle has been boiled and add more water until it becomes a lt. Bring to boil and add slowly the fine flour and the sugar. Cook for 20 minutes until the mixture is firm and, if that is the case, add water. Remove from heat, allow to cool, pour the beaten eggs, the whipped nettle and the finely chopped pistachio out.
Description:
Take 250 gr. of pistachio and peel it plunging it in boiling water for a few moments, pound it in a mortar with a tablespoon of cognac. Put this paste in a food container with 500 ml of cream and 2 egg yolks.
Stir slowly on a low flame until it becomes dense, you should pay attention in order to prevent it boiling. Pour this custard in a tray and when it cools sprinkle the surface with big pistachio flakes. This custard helps those who have a cold disposition.
Take 250 gr. of pistachio and peel it plunging it in boiling water for a few moments, pound it in a mortar with a tablespoon of cognac. Put this paste in a food container with 500 ml of cream and 2 egg yolks.
Stir slowly on a low flame until it becomes dense, you should pay attention in order to prevent it boiling. Pour this custard in a tray and when it cools sprinkle the surface with big pistachio flakes. This custard helps those who have a cold disposition.
Description
In a big pot, put the following vegetables, reduced to little cubes, to cook with cold water: potatoes, aubergines, cabbage or savoy cabbage, marrows vegetable, green beans, parboiled beans, minced parsley, marjoram and chives.
When water boils add a glass of olive oil. When vegetables are done add pasta or rice. A few minutes before pasta or rice are done, add pistachio pesto, mix the soup, put in dishes and leave to cool.
In a big pot, put the following vegetables, reduced to little cubes, to cook with cold water: potatoes, aubergines, cabbage or savoy cabbage, marrows vegetable, green beans, parboiled beans, minced parsley, marjoram and chives.
When water boils add a glass of olive oil. When vegetables are done add pasta or rice. A few minutes before pasta or rice are done, add pistachio pesto, mix the soup, put in dishes and leave to cool.
Ingredients for 4/6 persons
fusilli 500 gr.
pistachio 100 gr.
cream 250 ml
a pinch of marjoram
butter 50 gr.
grated parmesan cheese
salt and pepper
Description
Pound pistachio in a mortar until it becomes a homogeneous mixture, put in a tureen and pour slowly the cream out, add salt and pepper to the sauce, and then add the marjoram. Cook fusilli in salted water, season with golden melted butter and plentiful grated parmesan cheese, add pistachio sauce, mix and serve.
fusilli 500 gr.
pistachio 100 gr.
cream 250 ml
a pinch of marjoram
butter 50 gr.
grated parmesan cheese
salt and pepper
Description
Pound pistachio in a mortar until it becomes a homogeneous mixture, put in a tureen and pour slowly the cream out, add salt and pepper to the sauce, and then add the marjoram. Cook fusilli in salted water, season with golden melted butter and plentiful grated parmesan cheese, add pistachio sauce, mix and serve.
Ingredients for 4/6 persons
Four slices of salmon of about 200 gr.
the juice of half a lemon
salt and white pepper
2 onions
50 gr. butter or margarine
6 tablespoons of hot cubes broth
a laurel leaf
For Sauce:
a stale roll, 3 tablespoons of milk, 125 gr. of peeled pistachio, a clove of garlic, 2 tablespoons of water, a pinch of nutmeg, salt, 2 tablespoons of vinegar, 2 tablespoons of olive oil, a pinch of sugar, an egg yolk, 2 tablespoons of cream.
To garnish
parsley
Four slices of salmon of about 200 gr.
the juice of half a lemon
salt and white pepper
2 onions
50 gr. butter or margarine
6 tablespoons of hot cubes broth
a laurel leaf
For Sauce:
a stale roll, 3 tablespoons of milk, 125 gr. of peeled pistachio, a clove of garlic, 2 tablespoons of water, a pinch of nutmeg, salt, 2 tablespoons of vinegar, 2 tablespoons of olive oil, a pinch of sugar, an egg yolk, 2 tablespoons of cream.
To garnish
parsley
