Pistachio lovers of the world!!! You’re gonna want to bookmark this recipe. I’d dare to say this spread is as addictive and yummy as another more famous Italian spread (you know, the one that starts with “Nu” and ends with “tella”).
A couple of months ago I brought back home from Sicily a nice-sized bag of pistachios from Bronte…they were my #1 item on my shopping list, so I’ll let you imagine my happiness when I spotted them at the Ballarò market in Palermo. “Why so much fuss?” you may be asking. These pistachios are unique because they grow on lava rock at the foot of Mount Etna; the rich mineral soil and the Sicilian climate give them a uniquely intense and pleasant flavor and a bright green color. This is why they are sought after by chefs from all over the world.
When I got back home, I was dying to put them to use and, after much debate and research, I decided to recreate one of the most delicious sweet foods I tried during my time there: Crema di Pistacchio, i.e. a velvety pistachio spread, also commonly known as “Nutella di Pistacchio” (yep, I wasn’t joking earlier). I had it for the first time inside a croissant and it was RIDICULOUSLY good.
So here I am, happy to announce I was able to make the same delicious spread from the comfort of my home, using the best pistachios in the world. You’ll be able to smell their wonderful nutty aroma as soon as you toast and grind them into a paste. A few other ingredients are key to making this spread smooth and creamy: white chocolate, butter, and a bit of milk.
Now, the more important question. How do you eat it? My answer is “IN SO MANY WAYS”. Yes, you could simply eat spoonfuls directly out of the jar like I do, but its intense nutty flavor and bright pretty color make it the perfect addition for so many things! Here are some ideas:
- Smear it on toasted bread and enjoy it with your caffe’ latte
- Combine it with pastry cream or whipped cream and use it as filling for your cakes or eclairs
- Use it as a topping for gelato, cupcakes or any other pastries
- Mix it with yogurt or ricotta cheese
- Use it as filling to sandwich macarons or cookies!
My velvety pistachio spread ended up as filling for cookies made of chocolate short pastry. Yummy & cute!
What are YOU going to use it for?
- 3.5 oz (100 g) pistachios, unsalted and shelled
- 3.5 oz (100 g) granulated sugar
- 3.5 oz (100 g) white chocolate, roughly chopped
- 1 oz (30 g) unsalted butter
- 4.2 oz (120 g) milk
- the seeds of ¼ vanilla bean (or a couple drops of vanilla extract)
- Bring a small pot of water to a rolling boil. Add your pistachios and let boil for a minute or so. You'll notice the skin will start to lift off. Drain into a colander. Remove the skins peeling each pistachio with your fingers or rubbing them with a dry dishtowel.
- Heat oven to 360 F and roast peeled pistachios on a baking sheet for about 10-12 minutes or until lightly brown and fragrant (do not burn!). Remove from the oven and let cool.
- Using a handheld blender, grind toasted pistachios with sugar. Add just enough milk to make the mixture creamy. Blend again until smooth.
- In a small pot, melt the white chocolate with the rest of the milk and the butter. When melted (do not boil!), add in the pistachio mixture and the vanilla seeds (or extract). Keep cooking on low heat for 6-8 minutes, until it becomes a bit denser.
- Remove from the heat, let cool, and pour into a clean jar. Refrigerate until you're ready to use it.
I can imagin the taste will be wonderful
I just made it today and it is really nice. Maybe I will reduce the sugar a little the next time. Overall an outstanding taste
Thank you, Ranga!
I’ve been addicted to this stuff since I visit Sicily. Thanks for the recipe, I’ve made two jars of it… Now I was wondering if I could freeze one?
Hi Serena! Thanks for dropping a note! I’m glad to hear you tried it…I never froze it before, but I think it should be okay!