2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pistachio is a low shrubby tree. It was cultivated in Asia many years ago, after which it was transferred to the Mediterranean, Australia and California.
Pistachios give birth to walnut-like fruits, which, when ripe, dry out. High-calorie nuts come out of the stone, which is why it is grown. They are rich in vitamins and minerals and are widely used in cooking.
Pistachio nuts are eaten whole. They are taken both fresh and baked, usually salted. Some prefer them caramelized. They are used in baklava and pastry fillings. Ice cream is garnished with pistachios. They are seldom used in savory dishes as a spice and especially for decoration.
Rich in protein, pistachio nuts are free of cholesterol and unrelated fats. Therefore, they are a suitable substitute for products of animal origin, especially for vegetarians and people who want to lose weight.
These nuts have been used in cooking for more than 2,500 years. While in the ancient East they were considered a symbol of wealth and success, today everything they invest in is labeled elite.
Pistachios are used in a number of foods served at important social events. For example, in Stockholm, Nobel laureates are treated to delicious ice cream topped with pistachios.
In addition to regular foods, pistachios are also used for dishes with unusual taste combinations. For example, in the most expensive restaurants a specialty of pistachios, strawberries and yellow cheese is served or served in combination with champagne or light dessert nuts. In this case, it is soaked in lemon juice.
Among other things, pistachios are added to recipes for chicken custard, stuffed duck, chicken, even pork. Ground is added to local dishes as well as cakes, creams and cakes.
Cream with pistachios
Necessary products: 1 liter of fresh milk, 250 ml of cream of animal origin, 4 tbsp. with a bunch of cornstarch, 2 tbsp. water, 4-5 tbsp. sugar, 2 tbsp. water of orange blossoms, 1 tsp. mastic resin (sakaz) powder, ½ tsp. (50 g) pistachios
Preparation: All cream products are mixed in a saucepan. Put on the stove and cook on low heat. The resulting cream has a rare consistency. Pour into bowls, cups (for champagne) or a tray.
When cool slightly but not completely, sprinkle with sliced pistachios. When completely cooled, place in the refrigerator for a few hours until firm.
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