Bronte pistachio recipes

Swordfish carpaccio with pistachio pesto

Ingredients for 4 people

400 g of swordfish

100 g of wild rocket

100 g of pistachio pesto

Juice of 2 lemons

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Cut the swordfish into thin slices, place the rocket on a plate and arrange the swordfish slices, season with salt, lemon juice, parsley, pistachio pesto. Add a drizzle of extra virgin olive oil.

Grilled octopus with pistachio pesto

Ingredients for 4 people

600 g of octopus

100 g of pistachio pesto

2 lemons

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Wash and clean the octopus with cold water, blanch in salted water with half a lemon for 30 minutes, drain the octopus and cool on ice. Once cold, cut the octopus into pieces and plate, season with extra virgin olive oil, lemon juice and parsley and place on the pistachio pesto.

Pasta with pistachio pesto

Ingredients for 4 people

300 g of penne or farfalle or filled pasta

160 g of fresh cream

100 g of pistachio pesto

 40 g of butter

40 g of bacon

½ glass of brandy

Preparation

Cook the pasta in salted water, melt the butter in the pan and add the thinly diced onion, the bacon and the pistachio pesto, blend with the brandy and add the fresh cream. Once cooked, drain the pasta and sauté it in the pan.

Risotto with pistachio pesto and Mazzara prawns

Ingredients for 4 people

250 g of rice

200 g of cleaned Mazzara prawns

100 g of pistachio pesto

50 g of butter

30 g of mascarpone

1 stick of celery

1 carrot

1 onion

1 glass of white wine

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Prepare the broth with water, carrot, celery, onion, prawn peel and salt.

In another pan, melt the butter with the extra virgin olive oil, add the diced onion and brown it, add the rice and deglaze with the white wine. While the rice is cooking, add the previously prepared broth. Halfway through cooking, add the prawns, pistachio pesto, mascarpone and finally the parsley. Complete the dish by adding the pistachio pesto.

Swordfish rolls with pistachio pesto

Ingredients for 4 people

700 g of swordfish

100 g of pistachio pesto

70 g of stale breadcrumbs

70 g of fresh pecorino diced

30 g of parmesan

20 g of pine nuts

20 g of raisins

1 onion

1 lime

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Cut 16 slices of swordfish and set aside, chop the rest of the swordfish. Prepare the filling for the rolls by cooking the chopped swordfish in a pan with onion, olive oil, stale breadcrumbs, diced pecorino, parmesan, pine nuts, raisins, pistachio pesto, parsley and grated lime. Spread a thin layer of the filling thus obtained on each slice of swordfish, roll up the slices to obtain rolls. Complete cooking in the oven at 180° for 7 minutes. Serve with pistachio pesto.

Swordfish with pistachio pesto

Ingredients for 4 people

500 g of swordfish

100 g of pistachio pesto

White wine

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Cut 4 slices of swordfish. Brown the slices in a pan with extra virgin olive oil; add 3 tablespoons of pistachio pesto and salt; halfway through cooking, add the white wine. Serve with pistachio pesto and chopped parsley.

Salmon with pistachio pesto

Ingredients for 4 people

500 g of salmon

200 g of fresh cream

100 g of pistachio pesto

70 g of butter

Fresh onion

Brandy

Salt to taste

Parsley to taste

 

Preparation

Cut 4 slices of salmon. Melt the butter in the pan and brown the onion, add the salmon, blend with the brandy and add the pistachio pesto, fresh cream, salt and parsley.

Prawn rolls stuffed with pistachio pesto and Sicilian citrus fruits

Ingredients for 4 people

16 prawns

100 g of pistachio pesto

60 g of stale breadcrumbs

Lemon and orange peel

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Clean the prawns, leaving only the tail. Cut the prawns in the center so you can form the roll.

Prepare the filling by adding stale bread, citrus peel, salt and extra virgin olive oil to the pistachio pesto, mix all the ingredients well and place a thin layer of the filling thus obtained on each prawn. Roll up the prawns to form rolls and bake at 180° for 8 minutes.

Serve the rolls with pistachio pesto and chopped parsley.

Veal rolls with pistachio pesto

Ingredients for 4 people:

600 g of veal slices

100 g of pistachio pesto

100 g of stale breadcrumbs

30 g of grated parmesan

12 slices of cooked ham

12 mozzarella sticks

Salt to taste

Parsley to taste

Extra virgin olive oil

 

Preparation

Arrange a slice of cooked ham, pistachio pesto and 1 mozzarella on each slice of veal. Wrap to form a roll, closing it with a bamboo stick.

In a plate, mix stale breadcrumbs, parsley, grated parmesan, pistachio pesto and bread the rolls. Pour a drizzle of extra virgin olive oil. Bake the rolls at 170° for 12 minutes. Serve with pistachio pesto.

Veal escalope with pistachio pesto

Ingredients for 4 people

600 g of veal slices

100 g of pistachio pesto

30 g of “00” flour

White wine

Salt to taste

Extra virgin olive oil

 

Preparation

Bread the veal slices with flour. Cook in a pan with extra virgin olive oil, salt and white wine. When almost cooked, add the pistachio pesto.