Pistachio Paste Stuffed With Cream Recipes

SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE

Steps:

• Place the chopped pistachios in a dry pan and toast them until fragrant.
• Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
• Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
• Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
• Pour in the cooking cream and cook on medium heat for 1 minute.
• Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
• Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
• Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.

PISTACHIO PASTE STUFFED WITH CREAM

Steps:

• Grind the pistachios in the food processor, then add the sugar and rose water (don't be tempted to put in any more rose water) and blend until it forms a soft, malleable, slightly oily paste. The mix will appear like wet sand at first, but the oil released by the pistachios will bind it into a workable paste.
• Rub your hands with oil so that the paste does not stick. Take little lumps the size of a small egg, roll each into a ball, then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot.
• Fill the hole with about 1 tablespoon clotted cream. Put the pot down on a plate rubbed with oil and make a lid for it: take a lump of paste the size of a large olive, flatten it between the palms of your hands, and lay it over the cream. Stick the edges well together and place the pastry flat-side down in a pastry case.
• Alternatively, you can line tiny cake molds with plastic wrap and press the paste around the sides, fill the hollow with the cream, and cover with a lid.
• Keep the pastries in the refrigerator-the cream needs to be refrigerated and the paste will firm-until you are ready to serve them, sprinkled with confectioners' sugar.
• Do the same with almonds and use 2 tablespoons of orange blossom water instead of rose water.