Sicilian Pistachio - Chips
the Sicilian pistachio in grains, with an intense green colour, grown on a farm in the etna area in the province of Catania. naturally dried, unsalted, ideal for cooking and confectionery. available in different sizes both for connoisseurs and for operators in the catering sector. in the drop-down menu you will find all the various sizes available, the choice is yours according to your needs.
suggestion: Saffron Pennette with chopped pistachios
Vegetarian first course, colourful and full of flavour. Saffron and pistachios combine to create a quick and tasty recipe. Saffron pennette with chopped pistachios is a delicious and very tasty first course. This recipe is very easy and quick to make and, in addition to being pleasantly colorful, it is a delight for the palate: in fact, it is prepared with few ingredients but is rich in flavors and fragrances that must be tasted and enjoyed. Saffron, by the way, is another ingredient with excellent properties that can be used in a thousand dishes, from pasta with saffron, zucchini and speck to fennel and saffron cream soup and desserts such as ricotta cheese, almonds and saffron tarts or saffron and sultana cookies.160 grams pennette rigate, 20 grams shelled pistachios, 1 tablespoon extra virgin olive oil, 1 sachet saffron
green pepper to taste, salt
Put a pot of cold salted water on the stove and bring it to the boil.
When the water boils, pour in the saffron and let it dissolve.
Then plunge in the pennette and cook until al dente. When the pasta is almost cooked, take 4 tablespoons of the cooking water and put them in a bowl together with the extra virgin olive oil and freshly ground green pepper. Mix well, letting the olive oil dissolve into a sauce. Drain the penne and distribute them on plates. Sprinkle with the chopped pistachios, drizzle with the sauce and serve immediately hot. Enjoy your meal!!!!!