Buondi 'Today I propose my version of Pistachio Pesto, the title of the post I put the term used in some areas of 'Sicilian hinterland is still commonly called the term originated pistacchio.Il Arab Frastuca''and 'the fruit Frastucara the tree, of which our area Etnea (Bronte) has the highest production, in fact on the arid lava stone this small tree (never reaches heights of over 6 meters and the gnarled trunk) has its roots and creates these wonderful fruits. ( Here other news)
During the renovation of my house is a bricklayer's origins remained Bronte often dine with us and thanks to his I have learned the advice of the preparation of Pistachio Pesto, as well as prepare the women for generations of his family.
Given the many requests about how to prepare it at home, today I propose to you all.
Serves 4
400 grams of unsalted pistachios and fresh with the skins, salt, sugar, oil and pepper (I used white Ariosto ).
In a blender put the pistachios, salt and little sugar, a sprinkling of white pepper and with the help of a good oil started to get frullare.Dovete a creamy sauce flavored with a salty but not sweet notes (do not overdo it. regulator you with the amount 'of oil and flavorings, a why not give precise doses and that everyone has their own preferences with those who prefer a more famous 'salt, others more' sweet, then gradually add the board of the spices to suit your personal taste.
Once prepared it can 'be used as natural for a nice plate of spaghetti and in addition to cream, brandy, tomato and bacon dressing for a more' developed.
The choice is yours.
nice day and the next
Hello!
* This recipe is part of raccolta''Sapori Regional ''of Ariosto.
* This
my proposal is in the Contest Tatina''Oro green Sicilian
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