Pistachios, recipes. If you love pistachios, don't forget to use them creatively in the kitchen, as well as a simple healthy snack.
Don't store avocado like this: it's dangerousIf you love i pistachios, don't forget to use them creatively in the kitchen, as well as as a simple healthy snack. Pistachios are rich in beneficial properties. They contain essential fatty acids, mineral salts and vitamin E.
They help reduce the levels of cholesterol in the blood and are useful in the prevention of 2 type diabetes. They contain carotenoids useful for the protection of eyesight and to counteract free radicals.
Here are 5 ideas for use pistachios creatively in your recipes.
Index
Couscous with pistachios
For 2 people you will need:
160 grams of couscous
50 grams of shelled pistachios
30 grams of shelled walnuts
30 grams of raisins
Fresh parsley
Dried oregano
Extra virgin olive oil
Salt and pepper
Let the raisins soften in a glass of water for 30 minutes and drain. Pour the couscous into a bowl, cover it with salted boiling water and mix. The couscous will be ready in about 10 minutes. Meanwhile, chop the pistachios and the walnuts and toast them briefly in a pan. Add the raisins and couscous to the dried fruit, after having seasoned it with extra virgin olive oil, parsley and chopped oregano. Add salt and pepper to taste. Mix everything with a wooden spoon and sauté the couscous in a pan to flavor and heat it before serving.
Spreadable pistachio cream
150 grams of unsalted shelled pistachios
3 tablespoons of extra virgin olive oil
3 tablespoons of light brown sugar
6 tablespoons of soy or almond milk
The preparation of this sweet pistachio cream - perfect for spreading on bread - it's very simple. Toast the pistachios in a pan for 2 minutes over medium heat without adding oil. Chop them in the mixer as finely as possible. Add 2 tablespoons of extra virgin olive oil and continue to blend for a few minutes to mix the ingredients. Add the brown sugar and blend for another minute. Then pour the soy or almond milk little by little, until you get a smooth and homogeneous cream, which is easy to spread. If the cream appears too thick, add more milk. It can be stored in the refrigerator in a well-sterilized glass jar (250 grams) for 4 or 5 days.
Raisins, dates and pistachios pralines
Ingredients for about 10 pralines:
100 grams of dates
80 grams of raisins
50 grams of shelled pistachios
50 grams of dark chocolate
Coconut flour or dried coconut flakes
Bitter cocoa
The preparation of these pralines is really very simple. All you need is a kitchen mixer available. Chop the pistachios and dark chocolate. Add the dates and raisins, after letting them soften in water for 30 minutes. Blend everything until the mixture is very thick and sticky. Shape into balls with your hands and roll them in bitter cocoa and coconut flakes. Arrange the pralines on a tray e let them cool in the refrigerator for at least 30 minutes before serving. Cocoa powder can be replaced by carob flour.
Read also: Vegan desserts: quinoa and mango pralines with chopped pistachios
Pistachio chocolates
Ingredients for about 10 chocolates:
1 bar of 100 grams of dark chocolate
50 grams of shelled pistachios
Chop the pistachios in a blender, or by wrapping them in a kitchen towel over which to vigorously pass a rolling pin. Choose del high quality dark chocolate, preferably organic and with a cocoa content of at least 60%. Prepare a pot with boiling water and a saucepan in which to pour the dark chocolate divided into cubes. Melt the chocolate in a double boiler, stirring with a teaspoon or a wooden stick. When it is very homogeneous, remove the saucepan with the chocolate from the water and add the chopped pistachios. Stir and pour the mixture into the molds for chocolates or in the ice cube trays. Let it cool to room temperature and then let it restn refrigerator for at least 2 hours before taking the chocolates out of the molds. They can be stored in the refrigerator for a few days.
Pistachio and courgette sauce
Ingredients for 2 people:
50 grams of shelled pistachios
30 grams of pine nuts or almonds
1 medium-sized zucchini
Extra virgin olive oil
Fresh basil leaves
Salt and pepper
Pistachios are a delicious and original variant for the preparation of a sauce suitable for season the pasta or to spread on slices of bread for an aperitif. Slice the courgette into cubes and sauté it in a pan with extra virgin olive oil for a few minutes, until it is well softened. In a blender, finely chop the pistachios and pine nuts (or almonds). Add the cooked zucchini, 1 handful of fresh basil leaves and extra virgin olive oil. Blend until you get a creamy sauce. To improve the consistency, add, if necessary, 1 and 2 tablespoons of water and blend again. Season with salt and pepper. The sauce is ready to use. One last quick idea: season the pasta with vegetable cream and chopped pistachios toasted in a pan.
Marta Albè
Read also:
Pistachios: all the health benefits
