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Pistachio Pesto jar 190 grams

Pistachio Pesto jar 190 grams

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€9.50
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Pistachio Pesto Sciara reinterprets a classic of Italian culinary tradition in a typically Sicilian key.

Pistachio Pesto is a versatile condiment containing 60% Pistachio, suitable for pasta dishes, tasty bruschetta or delicious second courses.
Pistachio Pesto Sciara can be used as it is, directly from the jar to the plate or it can be enriched with fried onion, bacon and cream to make a delicious Pistachio sauce.
Simple and tasty ingredients make this homemade Pistachio Pesto unique: chopped pistachio, salt, oil and a pinch of pepper to make it more tasty.
The 190 grams jar of our Pistachio Pesto is useful to make up to 6 portions of pasta.

Recipe:
PENNETTE AL PISTACCHIO
Ingredients (for 4 people):
pennette 350 g
1 jar of Pistachio Pesto 90
g onion 1⁄2
cooked ham or bacon 50 g cooking
cream 200 ml
milk q.b.
butter 1 nut
brandy q.b
chopped Pistachio to garnis
h. Method:
melt the butter in a saucepan and brown the chopped onion.
Add the diced ham and the Pistachio Pesto.
Mix together, flame with the brandy and add the cream diluted with milk. Cook the pasta in plenty of boiling salted water and drain it al dente.
Sauté the pennette in a saucepan with the sauce, pepper and serve sprinkled with chopped Pistachio.
Variation: add a teaspoon of curry to the sauce to give the dish an exotic touch.

Ingredients: Pistachio (60%), sunflower oil, salt, pepper.
(Allergens are highlighted in italics).
Gluten and milk free

Nutritional characteristics (average values per 100 g):
Calories 752 Kcal/3098 KJ, Fats 75.9 g, Saturated fats 8.1 g, Carbohydrates 4.5 g, Sugars 2.5 g, Protein 10 g, Fibre 5.8 g, Salt 0.4 g.

Expiry date: 12 months from the date of production.
Store in a cool and dry place.
Once opened, consume quickly. Keep in the fridge making sure that the oil level covers the whole product.
The product will keep intact until 1 week after opening, provided that the above storage requirements are met.

Available in 90 gram jar and 1 kg package.

Ingredients

PISTACHIO (60%), sunflower oil, summer truffle 0.4%, salt, flavouring.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g): Calories 818 Kcal/3400 KJ, Fats 86.8 g, Saturated fats 4.1 g, Carbohydrates 1.8 g, Sugars 1.1 g, Fibers 3.2 g, Proteins 5.8 g, Salt 0.1 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

12 months from the production date.
Keep in a cold and dry place.
Once opened, consume quickly. Store in the fridge making sure that the oil level covers the entire product.
The product will keep intact for up to 1 week after opening, provided the above storage requirements are met.

Method of use

GNOCCHI IN PUFF CRUST WITH PISTACHIO PESTO AND TRUFFLES
Ingredients for 4 people
- 250 of potato dumplings
- 1 roll of rectangular puff pastry
- 4 teaspoons of pistachio and truffle pesto
- 1 large eggplant
- 50 g of grated pecorino
- vegetable broth to taste
- Salt and Pepper To Taste
Method:
Line four tart molds (diameter 15-18 cm, edge at least 4 cm. Alternatively, line small heat-resistant cocottes with parchment paper) and cook in white at 170° for 15 minutes.
Meanwhile, cut the aubergine into 4 round slices (roughly the diameter of the moulds). Remove the pulp and keep it aside.
Transfer the slices without the pulp to a pan lined with oven paper. Season them with a drizzle of oil, salt and pepper and cook in the oven at 170° for 15 minutes.
In the meantime, reduce the pulp into small pieces and cook it over low heat together with a teaspoon of Pistachio and Truffle Pesto, and a ladle of vegetable broth. Cook until the pulp is soft.
Bring a couple of ladles of vegetable broth to the boil in a saucepan, add the gnocchi and cook for the cooking time indicated on the package (about 3 minutes). Just before turning off the flame, add two teaspoons of Pistachio and Truffle Pesto, the aubergine pulp and mix everything well (if necessary, add a few tablespoons of vegetable broth).
Let the tartlets cool before unmolding them. Gently place the baked eggplant peel inside each tart, making them adhere well. Then stuffed with the gnocchi. Finish with a sprinkling of pecorino.
Bake at 180° for 5 minutes. Serve the crusted gnocchi hot.

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