I love them roasted and salted right out the shell. But...when I know someone who is going to Sicilia, I beg them to bring me back some sweet pistacchi paste. It comes in a green block. It's amazing.
Fun fact: pistacchio is from Greek πιστάκιον (making the Italian pronunciation extremely accurate), which is itself derived from πιστάκη, the tree from which they grow, itself borrowed from Iranian.
A long time ago, I helped my dad start a ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi farm out in the California desert. Here are a couple of interesting things... 1. There are male and female ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi trees, so males are planted upwind so the wind helps pollinate the females (All of them produce ̶n̶u̶t̶s̶ ̶ ̶ pistacchi.) 2. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties with strong roots but that produce poor quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. There are ̶p̶i̶s̶t̶a̶c̶h̶i̶o̶ ̶ pistacchi tree varieties that have poor roots but produce good quality ̶n̶u̶t̶s̶ ̶ ̶ pistacchi. Farmers graft branches from the "good ̶n̶u̶t̶s̶ ̶ ̶ pistacchi" trees onto the trunks of the "good root" trees.
I'm heading to the grocery store right now, and I'm glad I caught your video before I left! Pesto di Pistacchi will be our side dish to our roasted chicken (hopefully with lots leftover to have again tomorrow! 😉) Everything looks yummy! Now you have me thinking outside of the box with pistachios! It's not just gelato 🍧 anymore! Thank you! 🇮🇹👩🍳😊
No, not just Gelato ! Here in Italy Pistacchi in recent times find more and more use in cooking. It has become almost a “trend”. Various dishes feature Pistacchi, generally in the form of Crema di Pistacchio (pistacchio cream) or Pesto or ground pistacchi. 😊
@aris1956 I love crema di pistacchio! I made cream puffs a couple of weeks ago and used this for the filling! They were SOOOO good! Can't wait to try the pesto now!
Eva, after tasting something and looking at the camera, making this smile (6:48), you understand that she is very proud of what she has done and you also understand that it is something particularly delicious ! 😊
For the sour cherries Eva topped the cookies with, they are very similar to Luxardo Maraschino cherries sold in most high-end liquor stores in their cocktail section. As for the brand she uses in the videe, they are sold in the large size jar in Costco here in the US. After you go through the cherries, an amazing use for the syrup, beyond pouring over ice cream or pancakes, is to mix it with soy sauce and use as a glaze for meat.
I am envious of Eva's skills in the kitchen. She is very proud of her countries food culture and a great proponent of local and fresh ingredients. I can imagine myself being the food tester. The weekly videos are so creative and well put together.
I'm amazed at her wide culinary skills too...seemingly a common set of skills for a traditional Italian woman to have. However, in the USA, a woman would need to be a legitimate chef to have these cooking skills.
@@azure6392Lies. Many of us know how to cook. Maybe stop judging us by stereotypes and actually talk to us. Signed, An American-born woman who is damn proud of her cooking skills.
Love this video, I never new how versatile pistacchi are! Also I think Foonspull should be on a future Pasta Grammar T shirt - it’s a beautiful word now that I’ve heard it ❤
Eva and Harper…. You are two of the most entertaining and charming hosts/chiefs/bakers ever…!!! I don’t cook much anymore however I do watch cooking shows all the time. You two are my absolute favorites with really superb recipes. Eva you are amazing with each of your loved Italian recipes you make I can tell you have your heart and soul into! And Harper you make this show come to life with the care you show Eva and the food she prepares for you and the audience. I am a fan!!! Whenever I need to smile I just sit down and binge watch your RU-vid channel!!! I guess I like to smile everyday so your wonderfully magnificent cooking and your playfulness with each other is really contagious. It makes me want to watch and enjoy you everyday!!!! Thank you for bringing joy and happiness into my life through your love of cooking and your love for each other that you’ve shown!!! You two together are amazing!!! Thank you!!!
@@franciet99 Well of course, obviously, I have cooked many of the Pasta Grammar recipes. However, I highly doubt my skill level in the kitchen will ever approach that of Eva’s.
I make pistachios butter, like peanut butter but with pistachios, it is so tasty. Thought it might be green but it is a darker brown than peanut butter. Sometimes I add chocolate and cocoa to make a Nutella type spread. Or some honey, so delicious! 😊😊😊😊😊😊
Ciao Eva & Harper My Wife Lynda and I Recently discovered your channel. Love it.❤ VIVA ITALIA!!!!! Steve Biagi Toronto Canada 🇨🇦 Via Barga Italia Provincia di Lucca 🇮🇹
@@aris1956 Yes , I make mortadella and salami, coppa, bresaola and other cured Italian meats. I live about 70 miles north of Seattle and there's not a lot of Italians here, (There used to be, but most moved to Seattle for war work during WW2) so we don't have many Italian meats available. So I learned to make my own. Mortadella is fairly easy to make because it's cooked, not cured. All that's needed is your pork and beef , along with some pork back fat and a food processor. A sausage stuffer ,meat grinder and a large baloney casing complete the list of materials.
@@godsowndrunk1118 Interesting ! Usually in Italy, particularly in southern Italy, when during the winter in some family they kill the pig, or they buy extra the suitable kind of meat, they make various kinds of cured meats (salsiccia, soppressata, prosciutto, capocollo, coppa…et cetera, et cetera). At this point you could open your own little store with the things you make and sell some customers the Italian specialties. 😊 PS: Do you have Italian descendants ? Do you perhaps come from an Italian family ?
@@aris1956 Yes, my grandparents came to the U.S. from a small hill town near Campobasso in Molise ,in 1910. There were several families from their town already here, so there was a sizable Italian community in our small town....and they all knew each other. I'm only half Italian and don't have any children, but I have lots of cousins in the Seattle area.
Italy is truly agreeing with you both . You look so healthy , and Harper no longer looks like mozzarella cheese - he has a tan!! I have learned sooo much from watching Eva cook and Harper makes me laugh every show!!!
Normally I buy all the christmas cookies at the Italian market in my town (together with Limoncello, Panettone....etc.) This year I will try it by myself. Mille grazie grandissima Eva 😘
😂sorry to correct you. I hate nitpickers that hurry to correct people for the slightest mistake when speaking a foreign language, but in this case I think I'll be doing you a favour. 😂 The sweet you are referring to is probably TORRONE. TERRONE means a totally different thing. It's a derogatory epithet that northerners give to southern Italians. More or less lick calling a Southern American "redneck". You should be careful not to use it unless you want to get a bad stare back. 😊
@@Tarrasque73 I was just coming here to mention the same thing but also to add that there are some Italians who have "taken the word back", so instead of being "put down" as a peasant from the southern regions there is a celebration of the ingredients and culinary traditions of those regions (and Eva gave some great examples of those ingredients and foods in this video). "Terroni" refers to the very earth to which we are tied, really. I t's hard to see that as negative (heck, one of my favorite restaurants is named Terroni because of their focus on Sicilian, Calabrese, Napolitano, and Barese dishes). But, yes, never use the word to put someone down. Also: I think atorrone video is a great idea!
My blender was in the washing machine but i had all if the other ingredients, so i made this with a knife and a mortar and pestle. Time consuming but absolutely delicious.
This is fantastically good. I add also parmigiano reggiano (al gusto) to sweeten a little the pecorino . A hint of peperoncino (chili) and you have the best pasta ever.
OK reporting back. I made the Pesto di Pistacchi, and it was absolutely KILLER. I went for a little finer grind, and made a double-batch. I'm glad I did, because it was phenomenal. The lemon zest gives it a perfect bright pop. So satisfying to add the pasta water, and see it develop into perfect, creamy emulsion. Luckily, I have a great Italian bodega near my house in Dallas, so I even used Eva's choice of pasta. I adore pistachios anyway, so this was a perfect recipe for me. The balance was perfect, so thanks guys!! 10/10
@@lucilletabbutt6703 I can certainly understand that!! Jimmy's is a treasure, still. Now the grandsons are working the registers, so the tradition continues.
The cookies are the treat of my childhood! Christmas and Easter from Veniero’s bakery on East 11th Street in NYC. ALWAYS thought the green cherries were, well, wrong. This version with almond flour reminds me of Mexican wedding cookies, another melt in your mouth treat! Thanks for the memories and as always, the inspiration. Grazie, bambini.
One of my favourite recipes that use pistacchi is Pinsa topped with mortadella, burrata and pistacchi. Even without the Pinsa bread the combination of mortadella, burrata and crumbled pistachios makes a fabulous appetizer.
😅Shakes head* "Ineedtomakemore"🙄 I LOVE your channel and the two of you together. I also love your village and the Beautiful rustic restaurant/gathering place you have created for your home town. For me-keep the modern structure, I live for old stone and heavy wood. You can then bring in all the modern tech ECT to modernize todays comforts. Beautiful✨
I'm not happy with the two of you. I made this right after watching the video. Okay 45 minutes to an hour after shelling all of the "seeds". My family (one a chef) tried just the sauce and now I have to by Pistachios in bulk! Freaking amazing! Thank you!
Well, just made dinner for 6 of us and they all raved. I made enough for lunch tomorrow and to share with some foodies at work. m Made mine with a side of Texas Toast.
I love your Videos! Eva, you are an incredible cuoca! I’ve lived in Italy for four years now and yet you still regularly educate me on Italian cuisine. Grazie mille!
The cookie dough is very similar to the almond flour dough I use to make Scandinavian kransekake (astack of delicate cookie rings that they use as the traditional wedding cake). This makes me think that I need to try a pistachio version!
My old Sicilian boss used to make ravioli alla pistachio and kind if threw me off at first but was actually very good and ended up being one of my favorite dishes we served
The first dish is a staple for me, I’m addicted to pistachios (and garlic). I’ve made the second dish (learned from my Uncle Mario) but a few years ago I started adding pumpkin seed flour that I make myself along with my pistachio. I like the little extra flavor it adds.
Dear Harper & Eva. Wasn’t sure how to communicate with you but thought this might be the only way we know how. Firstly we are avid followers of your channel and are always happy to see when a new video has been posted. You have given my husband John some great inspirations since he has recently retired from work. We cannot describe our excitement when we recently saw you both in Taormina. We didn’t want to disturb your dinner but in hindsight we wish that we did, only to let you know how wonderful you both are. We look forward to many more videos. Thank you so much for all your work. John & Margaret
I made pistachio pesto once!! It's delicious!! And...cheaper than with pine nuts! Yay! I also made sardine filets stuffed with breadcrumbs, garlic, pistachios and chopped figs, rolled and baked. Incredibly delicious!
Complimenti Eva, hai realizzato delle ottime ricette, ma nei dolci hai aggiunto le migliori amarene presenti sul mercato sono un prodotto eccezionale, a quelle paste hai dato un tocco di classe. Brava.
Translation for the Italian impaired: Congratulations Eva, you have created excellent recipes, but in the desserts you have added the best black cherries on the market, they are an exceptional product, you have given a touch of class to those pastries. Good.
I'm with Harper, pistachio gelato is my all time favorite. There's a small Italian owned gelato shop north of Pasadena, CA that makes an excellent version. That pesto recipe looks wonderful.
Oh man!! I just ordered some pistachio flour on Amazon! We follow a keto lifestyle but I can see that I could very easily adapt all these pistachio recipesto fit our way of eating! Especially excited to make the cookies! thanks as always. LOVE your videos. Foonspulls! LOL! Now we'll be saying it that way forever....
I just finished chopping my homegrown Tropea onions (in CT) and I stopped to drive to the store. I had all of the other ingredients for this pesto, but realized I was out of Lemons!..I knew they tied it together. Grazie! From Connecticut
I love Pesto but I'm not crazy about pine nuts so I usually use Almonds when making Basil Pesto. So when I saw this video using Pistachios I thought, I gotta try this. I did use the pine nuts in this, I thought it was absolutely marvelous. I cut down the garlic and made a triple batch so I can freeze some. My husband actually had pasta without red sauce which never happens. Thanks for the recipe. I would have added a photo but there's no option for that here...
Made pistachio pesto for dinner. Used to make…whatever that stuffed dish is mused chicken instead of beef. And used fontina cheese. Very very yummy. Made the dough for the cookies-will make the cookies tomorrow. Love all of the interesting dish I’m learning to make from your You Tube channel.
I love your channel and I especially love your recipes. I have a bit of a challenge for you, My late grandmother had a great recipe, that had some resemblance to your “Involtini Messinesi al Pistacchio”. She called them “Spatini” but I’m not sure if that’s spelled correctly. My grandmother’s family was from Naples and my grandfather’s family was from Sicily, so I’m not sure where this recipe originated. The basic recipe was to use a deli-slicer and cut a raw round steak into thin (cold-cut thin) slices. Then she made a paste of breadcrumbs, herbs and spices, spread it on the raw meat slices, rolled them up and used a tooth pick to hold them together. Then she broiled them turning them once. Unfortunately, my grandmother never wrote down a recipe, so it was lost when we lost her. However, I did inherit her deli-slicer. Have either of you heard of “Spatini”, or seen a recipe for them?
I just made a pesto with pistachios a few days ago for a sort of pasta fredda with tomatoes, olives, cucumbers, and grilled chicken. I'm pretty sure that for Italians, it is considered a mortal sin to add chicken to such a dish, but I'm not Italian and nobody was supervising me at the time.
I love you guys! you make me laugh (foonspull) I learn how to cook "real italian" and enjoy the way Harper puts the videos together. Eva must be a blast to live with! Enjoy your summer in Italy. so jelly......
Congratulations Harper and Eva on yet another tasty video! I look forward to trying the pesto recipe ASAP. Thank you for the inspiration to try all these new, different, delicious things!!!
Quando da ragazzino andavo ai matrimoni, ricordo che nelle guantiere mi sceglievo sempre i dolcetti di pasta di mandorle. Sono sempre stati i miei favoriti. 😊 Questi che hai fatto tu qui con una miscela di farina di mandorle e pistacchi, saranno ancora di un altro livello, una vera squisitezza ! 😋 PS: Comunque la prossima volta ti conviene farne tre o quattro guantiere di quelle paste, perché se no i tuoi non ne assaggiano ! ;)
@@ginger942 Sì, sarebbero i vassoi. Dalle mie parti nel sud Italia, dicono guantiere, ma ovviamente anche vassoi. :) Comunque la Treccani oltre a dire…. “Vassoio (o scatola) elegante in cui tenere i guanti”, dice anche…. “Vassoio elegante, usato specialmente nei rinfreschi per servire dolci”. PS: Immagino che anche in Calabria, lì da Eva, visto che il mio paesino, a sud della Campania, non è poi molto lontano dalla Calabria, dicano alla stessa maniera.
Thank you so much for this recipe. I have food allergies that include dairy and tomatoes so I'm always looking for something different to put on pasta. This recipe worked even though I had to leave out the cheese. Delicious!
I was watching lasagna vids, an 'Pasta Grannies' popped up. I thought it was you guys. It's pretty old Italian ladies cooking Italian dishes like you two. Ya might give um a peek. I almost always watch your postings as soon as you put um up. Thanks for sharing her cooking.
Ok! I’ve tried the pistachio pesto and put it on ravioli topped with Romano (I wish I could show you pictures) and we loved it! Next I’m making the cookies lol. I used your link to get the unroasted (seeds) and those expensive ass cherries haha. Gunna have it all ready for Father’s Day is my plan. Thank you both.
I use juniper berries on traditional Italian charcuterie. Not on it, but actually curing and spicing the meats (loin, ham, pork neck...) Love the idea for veggies
I love Eva's recipes! This particular one with the filled stake reminds me of the one we make in the high lands of Jalisco Mexico. We use thin slices of pork and fill it up with pistachios and apricots and cheese and we also bread it with old bread we crumble up while adding salt. We place a sweet and sour chipotle sauce on the top. Delicioso!
