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pesto pistachios

When is Easter Monday and you're home in the company of a maiden and got nothing, say nothing, for cooking you do? Simple to use what little they are available. And what was available on Easter Monday? Not much, but enough to make a good (though I should not be the one to say it, but you fact) pasta (fusilli Garofalo) pistachio pesto.

400 grams of pistachio natural

40 grams of fresh ripe tomato

3 or 4 ice cubes

extra virgin olive oil q.

b.

salt pepper to taste

chopped pistachio natural taste

Toast 200g of pistachios and chilly wait for it (if you have a blast it's time to use it). Place all the pistachios (roasted or not) in a blender, add extra virgin olive oil and start the blades. As soon as the blades are moving quickly to add the first ice cube, so if you need more oil, chili, more ice, more oil if needed, add salt and then add more ice if needed, more oil and a little of everything else until mixture is smooth and creamy.

Boil pasta in salted water. Shortly before draining the pasta aside a bit of cooking water. So to bounce around the dough in the pan by adjusting the density of the pesto, adding a little of the cooking water previously set aside.

Serve with a little sprinkling of chopped pistachios in water.

As seen in the photo above have combined to pitch a good rosé wine: Franciacorta Rosé, Ricci Curbastro . 80% Pinot Noir, 20% Chardonnay for sparkling wine, a salmon-colored and very intriguing for chains of bubbles. Nose emerge from just a hint of red berries and puffs of mace, and then notes of cantaloupe and tangerine flavors that foreshadow a slight minerality clear. The mouth is dominated by a pretty nice essai known fresh / tasty bouquet already warned that holding the nose. The combination is very pleasant, bubbles and freshness help remove grease and to contain the trend of sweet foods and the aroma complements and enhances the intensity of the pistachio.

Location Of Kemps Yogurt

Creme Brulee

There are ideas that you think and you already know how to implement them, there are ideas that you already know flavor that will have (assuming that ideas can have a taste), while others need their time to settle and to delineate the boundaries of taste and form, others know that you do not know how they should ideally be the beginning as a technical achievement. A creme brulee

know that scampi, which is not a sweet but should have a strong tendency sweet, that needs to be savory without being too salty due to burn sugar and cream to thicken, a cream that is able sea \u200b\u200bwithout exaggerating too sharp marine these hints. So a dish out of balance, a dish that could become tedious or, worse still unpleasant to any excess.

a dish that requires support outside of the pot, it may seem absurd to the aid of a slice of ham, as in this case, or even

a small fruit salad salty, I think of ripe cantaloupe or yellow apple, or watermelon in the summer.

But 'nuff said, here's how to prepare it:

1 / 2 liter cream

100 ml milk 4 eggs

10 medium sized prawns

30 grams of sugar

20 grams of sea salt 1 lemon

Maldon salt to taste chopped pistachios taste

ham pork Nebrodi black qb

Preheat oven to 150 degrees and bring to boil a pot of water. Beat the egg yolks with sugar, salt and finely grated zest from one lemon untreated (Always take care not to scratch the white). Blend the flesh of the shrimp with a little milk and cream, then strain through a fine strainer and stir the mixture of egg yolks. Bring the cream to 80 degrees and mix the compound previously obtained. Finally fill the casserole (I used the cocotte smaller than what we use to make sweet creme brulee and I filled 10) placed in a pan with high sides. Pour the boiling water into the pan

so as to cover the casserole for 3 / 4, and then inform for 40 minutes.

cooked, let cool the casserole, cover with plastic wrap and keep refrigerated.

just before serving sprinkle of white sugar, burn with the tool and sprinkle with a little Maldon salt flakes and chopped pistachio natural. Serve by placing next to a slice of ham casserole pork Nebrodi black or any other combination.

We ate this as an aperitif, bevendoci GAVI together a Montessori 1998, Tenuta La Giustiniana. The great freshness of the wine despite his 12 years and has held up admirably resisted the fatness and the trend of sweet cream, while its rich bouquet of advanced mineral notes, ripe fruit and yellow flowers (honey almost a thousand flowers) has held up and exalted without equal the aroma of marine shrimp. And there are still those who argue that white wines can not stand aging?!? O can not be combined with dishes 'important' and 'challenging' (gustatory speaking of course)??