On the shelves of grocery stores sometimesyou can find products that are little known to ordinary buyers. For example, pasta pistachio is rarely used in cooking and therefore does not cause much interest in most housewives. Nevertheless, this product is unique and has a lot of advantages, which should be discussed in more detail.
In cooking, nuts are generally used inas a flavoring or spectacular decoration. Usually it is hazelnuts or peanuts. Pistachios are rarely found in recipes. However, over time, scientists found that these fruits for cooking - a real godsend. They are distinguished not only by their exquisite taste, but also by their enormous nutritional value. It is not for nothing that in ancient times pistachios were called "magic nuts". Previously, this product was consumed only in dried form, and now it became very popular to use pistachio pasta.
In fact, this is a semi-finished product that has found itsapplication in many areas of culinary arts. So, in confectionery production it is used as an additional ingredient for making nougat, some glazes, fillings, creams and various desserts. In them, the pistachio pasta has two functions:
Usually the pistachio paste is of two kinds:
Products prepared using such asemi-finished products along with a unique flavor receive a huge amount of useful minerals, amino acids and vitamins. By the way, according to American scientists, they are much more than in the usual peanuts, hazelnuts or almonds.
In order for the prepared dish to have alllisted properties, it is better, of course, to use a natural product. A flavored mixture can not give the desired result. For professional and home use, the product from France DGF Royal is ideal.
This is one hundred percent pistachio paste.The recipe for its preparation is very simple. First, the best Italian nuts from Sicily lightly fry until the appearance of a characteristic pronounced flavor. After that they are ground to a pasty state with a uniform consistency. Sometimes, when the package is opened on the surface, oil can be released. But it is quite natural for such a product. Before use, it should be simply stirred well, and the consistency will be restored. This is the perfect pistachio pasta. The recipe of the product is made by Arnaud Gauthier, who is the brand-chef of DGF and claims the title of the best confectioner of France.
Sometimes it is not only quality that is questioned, but alsothe naturalness of some products purchased in the store. Therefore, many housewives are often interested in how to make pistachio paste at home.
For those who decided to seriously engage in cooking,you can advise a fairly simple recipe. As initial products it will be necessary for it: for 0.5 kg of pistachios, 88 milliliters of water, 125 g of purified almonds, 250 grams of sugar and a couple drops of almond extract.
All work takes place in several stages:
After that, the finished mass can be used immediately or sent to storage in the freezer. In conditions of low temperature, it can lie for several months.
Those who often do homemade cakes orlove to pamper their relatives with various confectionery novelties, they know also another way of how to make a pistachio paste. For this variant, the following ratio of products is required: for 150 g of pistachios take 20 g of almonds, 10 ml of water and 40 g of sugar.
In this case, the cooking technology will be as follows:
The resulting mass is completely ready for use andcan be used for its intended purpose. Such a composition is good not only for baking. It makes an excellent ingredient for Italian sauce, which is used for baking fish, meat or vegetables.
