Pistachio paste is a small pantry luxury

pistachio paste is a small pantry luxury

This is highly recommended, a column that explores what people in the food industry are obsessed with eating, drinking, and buying right now.

What’s green and liquid and $ 24 a bottle? Pistachio paste! But if you can think of anything else, I’ll be all ears.

I recently bought a jar of Pistacchiosa, an Italian pistachio paste, at Zingerman’s in Ann Arbor, MI, my personal Temptation Island on the USA Network. Technically, it’s a pistachio cream, probably to indicate that olive oil has been added to give it that silky-smooth texture. Pistacchiosa is made from Sicilian pistachios, which are grown on volcanic soil and are said to have a devastatingly sweet and “richly concentrated taste” compared to Turkish, Iranian or Californian nuts. For me, it’s the deep nuttiness and just sweet-enough taste that makes me hide it in the cellar for personal use only. This morning I dabbed something on a shortbread biscuit. A little luxury.

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Sicilian pistachio spread

You will find that no two pistachio pastes are alike. Some may have pistachios, sugar, and powdered milk, others may be based on almond extract for flavor, and some are actually 100 percent pistachio butters – but they’re all expensive. Some are sweetened and some are not; Pistachio butter is usually unsweetened. (I’ve found that when baking recipes, pistachio paste displays the sweetened version like almond paste. You can add the pistachio paste anytime, then taste your batter and add more sugar / honey if needed.)

Pistacchiosa is not only my favorite because it has the best name, but also because it has an almost hearty note thanks to the high-quality olive oil. It doesn’t contain any ingredients like powdered milk or almond extract that would dampen the pistachio flavor, and the added oil gives it a sensual, silky texture. It trickles from the edge of the spoon in moss-green ribbons.

Other good options: This is the sweetened pistachio paste that Claire Saffitz kept for her Gourmet Makes Ben & Jerry’s ice cream, and then there’s always that smaller glass from Eataly, or if you want to make your own, there’s my baking queen Stella Parks recipe (not today, Stella!). If you have a Middle East market near you, do some searching for Turkish Pistachio Paste or try what’s on Etsy to taste the difference.

What to do with your glass of pistacchiosa:

Most people seem to buy pistachio paste to mix with buttercream for macarons. You could do that!

Speaking of buttercream, you can mix pistachio paste into your favorite frosting recipe to top your next birthday cake.

Mix ½ cup of pistachio paste with 4 tablespoons of unsalted butter to make a pistachio frangipane and fill fingerprint cookies with it or fill cupcakes with it or divide it among a pile of raspberries and strawberries in a galette. (Impressive!!!)

There’s a recipe for Pistachio Madeleines in the Bouchon Bakery Cookbook that uses pistachio paste, oh la la.

Either make your own pistachio ice cream or follow my Aunt Barb’s instructions and buy a pint of your favorite vanilla, let it warm on the counter for 20 minutes, then swirl in pistachio paste with all your upper body strength.

Mix a quarter cup or so in whipped cream, serve with berries. (Note when I did this it was best on the first day, the oil seemed to make the whipped cream a little bit on the second day).

… or use this pistachio whipped cream to fill cream puffs!

Decorate pancakes.

Decorate sugar cookies.


Recreate the Starbucks pistachio latte by mixing it with your milk of choice before steaming.

Make oatmeal more exciting!

Pistachio breakfast rolls with pistachios THREE WAYS.

Spread it like a glaze on an oven-warm olive oil cake or lemon cake. I wouldn’t recommend adding it to the cake batter as you will need almost all of the jar to season the cake and this stuff is too expensive for that. Spread it on a piece of cake or a warm biscuit to really shine.

Or go ahead, use the whole jar and make this stunning pistachio cake with raspberry cream.

There is always toast.

I could go on, but by this point I have almost used up the glass and I know exactly how to empty it. With a spoon.

Source * www.bonappetit.com – * Source link

Amanda Litchford

Making delicious meals and researching products has inspired me as a stay at home mom to start this website in helping out others who don’t have the time or expertise in the kitchen.

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