• 2/26 Nat Pistachio Day 5

    From Dave Drum@1:3634/12 to All on Fri Feb 24 16:21:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta Alla Brontese (Creamy Fettuccine w/Pancetta & Pista
    Categories: Pasta, Pork, Nuts, Cheese, Dairy
    Yield: 4 servings

    1 lb Fettuccine
    1/2 c Toasted, salted pistachios
    1/2 c Fresh grated Parmigiano
    - Reggiano; more for garnish
    2 tb Extra-virgin olive oil
    4 oz Pancetta or prosciutto; in
    - 1/4" cubes
    1/2 c Minced yellow onion
    1/2 c White wine
    1 1/2 c Heavy cream

    Bring a large pot of salted water to boil. Cook the
    pasta according to package instructions until al dente.

    While the pasta cooks, make the sauce: Place the
    pistachios and 1/2 cup grated Parmigiano-Reggiano in a
    small food processor and pulse until mixture resembles
    coarse sand. (Be careful not to grind into a paste.)

    Add the olive oil to a large, deep skillet and heat over
    medium. Add the diced pancetta, reduce the heat to low
    and allow the pancetta to render until crisp, stirring
    occasionally, 5 to 7 minutes. Using a slotted spoon,
    remove the pancetta from the skillet and reserve.

    Add the onion to the remaining fat in the skillet and
    cook, stirring frequently, until translucent, about 3
    minutes, being careful not to let it brown. Add the
    wine, increase the heat to medium and cook until it has
    almost evaporated, about 4 minutes.

    Reduce heat to low and add the reserved pancetta and
    most of the pistachio mixture, reserving 1/4 cup for
    garnish. Pour in the heavy cream and stir to combine.

    Using tongs, transfer the cooked pasta to the skillet,
    mixing to incorporate with the sauce.

    Transfer to a large serving platter or shallow dish and
    garnish with the reserved pistachio mixture, plus
    additional grated cheese.

    By: Anna Francese Gass

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:3634/12 to All on Sun Feb 25 14:09:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gumdrop & Pistachio Nougat
    Categories: Candy, Nuts, Snacks, Citrus
    Yield: 40 servings

    Nonstick cooking spray
    1 1/2 c Small lemon, orange and
    - strawberry gumdrops
    3 lg Egg whites
    1/4 ts Fine salt
    3 1/4 c + 2 tb granulated sugar
    3/4 c Honey
    1/4 c Light corn syrup
    2 ts Pure vanilla extract
    1/2 tb Zest of 1 naval orange
    1 c Roasted, salted, pistachios;
    - chopped

    Special equipment: a candy thermometer

    Recipe courtesy of Food Network Kitchen

    Line an 8" X 11" baking pan with plastic wrap and spray
    the wrap liberally with cooking spray. Line the bottom
    of the pan with a piece of parchment paper and spray the
    parchment with cooking spray.

    Slice 1/2 cup of the gumdrops in half long ways with a
    paring knife and lay them flat-side down on the
    parchment. Roughly chop the remaining gumdrops and set

    Put the egg whites and salt in the bowl of a stand mixer
    fitted with a whisk attachment. Combine 3 1/4 cups of
    the sugar, the honey, corn syrup and 1/4 cup of water in
    a medium saucepan over medium heat. Stir until the sugar
    dissolves. Brush down the sides of the pan with a pastry
    brush dipped in water to remove sugar crystals and
    continue to cook, brushing the sides of the pan down
    occasionally, for 8 minutes.

    Increase the heat to medium-high and attach a candy
    thermometer to the side of the pan. When the syrup
    reaches 260ºF/127ºC, about 9 minutes, turn the stand
    mixer on to medium-high speed and whip the egg whites
    until foamy, about 1 minute. Sprinkle in the remaining 2
    tablespoons of sugar and whip the egg whites until they
    hold firm peaks, about 3 minutes.

    Continue to cook the syrup, swirling pot occasionally,
    until the mixture reaches 290ºF/14ºC, 8 to 10 minutes

    Replace the stand mixer's whisk attachment with a paddle
    attachment. With the mixer on medium-low speed,
    carefully pour the sugar syrup into the egg whites.
    Increase the speed to medium-high and beat until the egg
    whites become stiff and glossy, 8 to 10 minutes.

    Add the vanilla extract and orange zest; mix to combine.
    Add the 1 cup chopped gumdrops and the pistachios to the
    nougat mixture and stir to combine. The mixture will be
    very stiff.

    Spread the nougat into the prepared pan and smooth the
    top with a small offset spatula sprayed with cooking
    spray. Spray a piece of parchment paper with nonstick
    spray and place over the nougat, sprayed-side down. Let
    sit at room temperature for at least 6 hours or

    Once the nougat has set, place a piece of parchment
    paper on top of a cutting board and spray with cooking
    spray. Lift the nougat out of the pan and flip it over
    onto the cutting board, then peel off the plastic and
    parchment. Trim the edges with a large heavy knife
    sprayed with cooking spray. Cut the nougat into about 40
    pieces, each about 1 1 /2" square, spraying the knife
    with cooking spray as needed.

    Wrap the squares individually in parchment paper. Store
    in an airtight container at room temperature for up to 2

    Yield: 40 candies

    RECIPE FROM: https://www.foodnetwork.com

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