On the shelves of grocery stores you can sometimes find products that are not familiar to ordinary customers. For example, pistachio paste is rarely used in cooking and therefore does not cause much interest in most homemakers. Nevertheless, this product is unique and has a lot of advantages, which are worth talking about in more detail.
Description
In cooking, nuts are usually used as a flavoring or spectacular decoration. This is usually hazelnuts or peanuts. Pistachios are rarely found in recipes. However, over time, scientists have found that these fruits for cooking are a real find. They are distinguished not only by their exquisite taste, but also by their enormous nutritional value. No wonder in ancient times pistachios were called "magic nuts." Previously, this product was used only in dried form, and now pistachio paste has become very popular.
In fact, it is a semi-finished product that has found its application in many areas of culinary art. So, in the confectionery industry it is used as an additional ingredient for the preparation of nougat, some glazes, fillings, creams and various desserts. In them, pistachio paste performs two functions:
- Fragrance, which gives the finished product an original and unique taste.
- Natural dye. After adding it, the mass acquires a delicate greenish tint.
Usually pistachio paste is of two types:
- Flavored.
- Natural. Its cost, of course, is much higher than the previous version.
Products prepared using such a semi-finished product along with a unique aroma receive a huge amount of useful minerals, amino acids and vitamins. By the way, according to American scientists, there are much more of them than in the usual peanuts, hazelnuts or almonds.
Factory Recipe
In order for the finished dish to possess all of the listed properties, it is better, of course, to use a natural product. Flavored mixture will not be able to give the desired result. For professional and home use, the DGF Royal product from France is ideal.
This is a 100% pistachio paste. The recipe for its preparation is extremely simple. First, the best Italian nuts from Sicily are lightly roasted until a distinctive aroma arises. After that, they are crushed to a pasty state with a uniform consistency. Occasionally, opening the package on the surface may result in the release of oil. But it is quite natural for such a product. Before use, you just need to mix it well, and the consistency will be restored. This is the perfect pistachio paste. The product recipe was compiled by Arnaud Gauthier, who is the brand chef of DGF and claims to be the best confectioner in France.
Do it yourself
Sometimes not only quality but also the naturalness of some products purchased in the store is questionable. Therefore, many housewives are often interested in how to make pistachio paste at home.
For those who decide to seriously engage in cooking, you can recommend a fairly simple recipe. As initial products for it will be required: for 0.5 kg of pistachios, 88 milliliters of water, 125 g of peeled almonds, 250 g of sugar and a couple of drops of almond extract.
All work takes place in several stages:
- First you need to chop the nuts.
- Then add almond extract to them and mix well.
- Separately, boil sugar syrup on water (70 milliliters).
- Combine both mixtures.
- Add another tablespoon of water and stir until smooth.
After that, the finished mass can be used immediately or sent for storage in the freezer. In conditions of low temperature, it can lie for several months.
Alternative option
Those who are often engaged in homemade cakes or like to pamper their relatives with various pastry novelties, also know another way of making pistachio paste. For this option, the following ratio of products is required: for 150 g of pistachios we take 20 g of almonds, 10 ml of water and 40 g of sugar.
In this case, the cooking technology will be as follows:
- First, the pistachios need to be fried for ten minutes in a dry pan.
- After that, they must be ground to a state of flour.
- Do the same with almonds. True, you do not need to fry this nut.
- Separately, boil the syrup in a saucepan of sugar and water.
- Add both crushed products there.
- Transfer the mixture to a blender and mix until it becomes a thick paste.
The resulting mass is completely ready for use and can 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.