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Inspired use for Italian pistachio spread?

I bought pistachio spread (PISTACCHIELLA, similar to creme marron but made from pistachios) in Italy and have never used it. Suggestions are so welcome!

asked by ortolan about 3 years ago
13 answers 6523 views
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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 3 years ago

Perhaps a sandwich cookie (with pistachios in the cookie dough) and the pistacchiella used as a filling. Probably should be some chocolate involved somewhere, too! Or as filling in a jelly roll or some sort of nut cake.

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em-i-lis

Emily is a trusted source on General Cooking.

added about 3 years ago

What about pistachio shortbread cookies? Those could then be dipped in chocolate!

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amysarah

amysarah is a trusted home cook.

added about 3 years ago

David Lebovitz has a blog post about pistachios and pistachio paste, with a recipe for Pistachio Gelato: http://www.davidlebovitz...
Looks fantastic and I've had it saved for years, but haven't sprung for a jar to make it yet!

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added about 3 years ago

If the flavour is good, I would try to make some sort of mousse, but make one that can be served at room temperature to get the most of the nutty taste.

Or what about a savoury pistachio souffle?

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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 3 years ago

It could be used on crepes, too.

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added about 3 years ago

How about spreading it in the bottom of a tart crust and topping it with sweetened ricotta and candied orange peel, kind of a take on cannoli? I better find a jar of this spread!

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amysarah

amysarah is a trusted home cook.

added about 3 years ago

A thin layer spread in a tart shell, before layering in the fruit (small Italian 'prune' plums would be a good flavor combo, and are in season.) Works well with almond paste - and pistachio sounds even more delicious.

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added about 3 years ago

Don't over-think this one. PB&J style sandwich. Pistachiella as the peanut butter. Maybe a fig marmellata or grape jam? Or just mascarpone and honey.
Or on the savory side; ricotta with a little pecorino and black pepper (or pecorino pepato). I'm thinking ciabatta..?

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

I agree with Crazy Nico's thinking on this. Keep it simple. Perhaps spread it on bruschette and top with thinly sliced radish, with maybe mostarda di Cremona as a garnish.

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added about 3 years ago

...Or warm it up with a splash of cream, milk, or water and pour over ice cream or gelato.

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added about 3 years ago

These are all great ideas, thank you!!! Pecorino as a flavor pairing is right on--I purchased it in Pienza, pecorino central.

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added about 3 years ago

I have been dieting lately and for some reason have been deriving great and not at all tortured pleasure from reading about all the yummy things people are doing with food via the Hotline. HOWEVER, this post and answer string were just too much for me! So mouth-wateringly delicious!! Sigh...

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added about 3 years ago

@Tobi: Do yourself a favor; indulge a little. You deserve it.