Summary

Ingredients

• 150 g pistachios, without shell
• 1 teaspoon, leveled vegetable stock, grained
• 400 g cream, or panna cucina
• 100 ml water
• 1 pinch peperoncini, dried
• salt
• Black pepper from the mill

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Instructions

1. Coarsely chop the pistachio nuts except for one tablespoon in a mortar. Carefully roast in a coated pan, stirring constantly. Add the panna cucina (or cream) and the granulated vegetable stock. Let it simmer for approx. 15 minutes at a low flame / temperature while stirring constantly. In between add approx. 100 ml of water and continue to boil down until a creamy mixture is formed (the pistachio taste becomes more intense). Season to taste with salt and black pepper.
2. Mix the finished mixture with cooked pasta (e.g. Casarecce Siciliane) and serve.
3. The pistachio cream on a pizza is very tasty. Here comes buffalo mozzarella (my favorite) on top of the pistachio cream.
4. Sprinkle the saved tablespoons of pistachios on the finished pasta or pizza and serve.