Pistachio pasta: description and ways of cooking the product

On the shelves of grocery stores you can sometimes find products that are little known to ordinary buyers. For example, pasta pistachio is rarely used in cooking and therefore does not cause much interest in most housewives. Nevertheless, this product is unique and has a lot of advantages, which should be discussed in more detail.

Description

In cooking, nuts are usually used as a flavoring or spectacular decoration. Usually it is hazelnuts or peanuts. Pistachios are rarely found in recipes. However, over time, scientists found that these fruits for cooking - a real godsend. They are distinguished not only by their exquisite taste, but also by their enormous nutritional value. It is not for nothing that in ancient times pistachios were called "magic nuts". Previously, this product was consumed only in dried form, and now it became very popular to use pistachio pasta.

In fact, this is a semi-finished product that has found its application in many areas of culinary arts. So, in confectionery production it is used as an additional ingredient for making nougat, some glazes, fillings, creams and various desserts. In them, the pistachio pasta has two functions:

• Aromatizer, which gives the finished products an original and unique taste.
• Natural dye. After its addition, the mass acquires a gentle greenish tinge.

Usually the pistachio paste is of two kinds:

• Aromatized.
• Natural. Its cost, of course, is much higher than the previous version.

Products prepared with the use of such a semi-finished product along with a unique flavor receive a huge amount of useful minerals, amino acids and vitamins. By the way, according to American scientists, they are much more than in the usual peanuts, hazelnuts or almonds.

Factory recipe

In order for the finished dish to possess all of the above properties, it is better, of course, to use a natural product. Aromatized mixture can not give the desired result. For professional and home use, the product from France DGF Royal is ideal.

This is one hundred percent pistachio paste. The recipe for its preparation is very simple. First, the best Italian nuts from Sicily lightly fry until the appearance of a characteristic pronounced flavor. After that, they are ground to a pasty state with a uniform consistency. Sometimes, when the package is opened on the surface, oil can be released. But it is quite natural for such a product. Before use, it should be simply stirred well, and the consistency will be restored. This is the perfect pistachio pasta. The recipe of the product is made by Arno Gauthier, who is the brand-chef of DGF and claims the title of the best confectioner of France.

With your own hands

Sometimes it is doubtful not only the quality, but also the naturalness of some products purchased in the store. Therefore, many housewives are often interested in how to make pistachio paste at home.

For those who decided to seriously engage in cooking, you can advise a fairly simple recipe. As initial products for it, it will be necessary: for 0.5 kg of pistachios, 88 milliliters of water, 125 g of purified almonds, 250 grams of sugar and a couple drops of almond extract.

All work takes place in several stages:

• First you need to grind the nuts.
• Then add the almond extract to them and mix it thoroughly.
• Separately on water (70 milliliters) to weld a sugar syrup.
• Combine both mixtures.
• Add another tablespoon of water and stir until it is homogeneous.

After that, the finished mass can be used immediately or sent to storage in the freezer. In conditions of low temperature, it can lie for several months.

Alternative option

Those who often do homemade cakes or like to pamper their relatives with various confectionery novelties, and know another way of how to make a pistachio paste. For this option, the following ratio of products is required: for 150 g of pistachios take 20 g of almonds, 10 ml of water and 40 g of sugar.

In this case, the cooking technology will be as follows:

• The first thing to do is to roast the pistachios in a dry frying pan for ten minutes.
• After that, they must be ground to the state of flour.
• Do the same with almonds. True, you do not need to fry this nut.
• Separately, in a saucepan of sugar and water, boil the syrup.
• Then add the two crushed products.
• Mix the mixture into a blender and mix until it becomes a thick paste.

The resulting mass is completely ready for use and can be used for its intended purpose. Such a composition is good not only for baking. It makes an excellent ingredient for Italian sauce, which is used for baking fish, meat or vegetables.