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Pistachio and Truffle Pesto 190 grams

Pistachio and Truffle Pesto 190 grams

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A condiment with a unique taste: discover Sciara Pesto with Pistachio and Truffle.

The "Le Specialità" range is enriched with a new tasty condiment, embellished with Pistachios and Summer Truffle.
Pistachio and Truffle Pesto is a versatile condiment containing 60% Pistachio and the irresistible flavor of black summer truffle , characterized by a light and delicate smell, almost comparable to the scent of mushrooms.
Pistachio and Truffle Pesto is suitable for pasta first courses, tasty bruschetta or delicious second courses.
Sciara Pistachio and Truffle Pesto can be used as it is, directly from the jar to the plate, or it can be enriched with sautéed onion and anything else your imagination suggests.
Simple and tasty ingredients make this artisanal Pesto unique.

The 190 gram jar of our Pistachio and Truffle Pesto is useful for making up to 6 portions of pasta .

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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