This elegant vegetarian appetizer was inspired by a more elaborate version we enjoyed at Alma** in Lisbon. The combination of flavors and textures is very nice. The sweetness of the carrots goes well with the tartness of the goat cheese … Continue reading Sous vide baby carrots with bulgur, goat cheese, and pistachios
Ripe fresh figs, directly from the tree, are one of my favorite fruits. They are so sweet, fragrant, and delicate. Unfortunately the local climate is too cold for that, and so we can only get imported figs that do not … Continue reading Fresh Figs Poached in Red Wine or Port
Red mullet is a very tasty fish, but it dries out easily as it is very lean. By cooking it sous-vide at a low temperature, the fish will be very tender and juicy. Flaked and mixed with extra virgin olive … Continue reading Pasta with Red Mullet Sous-Vide and Pistachios (Taglioni con Triglie e Pistacchi)
Last September I enjoyed a wonderful plate of ravioli at ristorante Vecchia Vieste in the town of Vieste in the South-Italian region of Puglia. The ravioli were stuffed with cernia (grouper) and pistachios, and served with a ragù of cicale di … Continue reading Sea Bass and Pistachio Ravioli with Scampi Ragù
Sarde a Beccafico is a famous traditional dish from Sicily. The sardines are stuffed with breadcrumbs, raisins, pine nuts, and baked in the oven with orange juice. At Cala del Citro the chef made a dish with red mullet that … Continue reading Stuffed Red Mullet with Pistachios and Orange (Triglie ripiene)
My Italian blogging friend Paola has dedicated her food blog (in Italian) to recipes and tips to avoid wasting food. Her recipes are always simple and tasty, and I often take inspiration from her. Like in this case, when she … Continue reading Fusilli with Fava Bean and Saffron Ragù (Fusilli al ragù di fave allo zafferano)
Blood oranges are in season. They have a striking color and flavor. This is a light and nutritious dessert, in which the oranges are combined with yogurt and pistachios. Instead of yogurt you could also use ricotta, or a mixture. … Continue reading Blood Orange with Yogurt or Ricotta and Pistachios
When I saw this yogurt cake on Mimi’s blog, I wanted to make it straight away. She had eaten it at Moro, a restaurant in London, and loved it so much that she made it at home. I can see … Continue reading Yogurt Cake with Pistachios and Pomegranate
I like using everything and reducing waste. When you buy a bunch of carrots, they come with the greens, but usually those are discarded or used to feed the rabbits if you have them. I’ve already posted recipes to use … Continue reading Pasta with Roasted Carrots and Carrot Tops Pesto
I thought it would be nice to make acetani with pistachios instead of almonds, and the result was amazing. Unlike acetani, the flavor of the orange zest blends in to support the pistachios, rather than being the star. These delicious pistachio-orange … Continue reading Pistachio Orange Cookies
This dish was inspired by a pork roulade stuffed with pistachios and prosciutto that Marina made for us when we visited. I thought it would be nice to make it with veal, and cook it sous-vide. That way, the meat … Continue reading Veal Roulade with Pistachios and Prosciutto
When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and … Continue reading Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)
One of the ways to recognize ice cream with natural ingredients is by the color of pistachio ice cream. You see, the natural color of pistachio ice cream is brownish green, so when it looks bright green it means that … Continue reading Homemade Pistachio Ice Cream
Stefan's Gourmet Blog 