The vibrant green nut from the cashew family which is a firm favourite regardless of if you’re going sweet or savoury. Plus, my recipe for an adaptable Spring Tabbouleh.
I'm so glad I came across your Substack. I really enjoy learning about ingredients and pistachio is one of my favorites. It truly is a special ingredient that deserves praise. Lovely post!
This is incredibly timely as we are traveling in Sicily as I write this and it seems that pistachios are in everything here—from the gelato you mentioned (in several different variations!) to pestos to pastas to pizzas to the ever-present cannoli to all manner of candies, cookies and cakes. Sicilians seem to use them both roasted and raw, in pastes and sauces, meals and flours—and I know there’s more I’m leaving out. So interested to read about it and to try your recipes and others when we get home. Thanks, Rachel!🤗
Oooh, what are the pistachio gelato variations? Because in Tuscany (and scrolling back to my teenage years in Sorrento and Rome) I only had the regular one! And I now also want pistachio pizza. I assume paired with some sort of pork product on menus? Looking forward to reading all about your trip both of pistachio content, and we should be going with my parents next year (it's like you're my advanced party at the moment...!)
It's such a great classic once you get it right, isn't it? I hope you do enjoy this one - the perfect thing to enjoy it before the good summer tomatoes appear!
I'm so glad I came across your Substack. I really enjoy learning about ingredients and pistachio is one of my favorites. It truly is a special ingredient that deserves praise. Lovely post!
Welcome - I'm so glad you're enjoying it so far!
This is incredibly timely as we are traveling in Sicily as I write this and it seems that pistachios are in everything here—from the gelato you mentioned (in several different variations!) to pestos to pastas to pizzas to the ever-present cannoli to all manner of candies, cookies and cakes. Sicilians seem to use them both roasted and raw, in pastes and sauces, meals and flours—and I know there’s more I’m leaving out. So interested to read about it and to try your recipes and others when we get home. Thanks, Rachel!🤗
Oooh, what are the pistachio gelato variations? Because in Tuscany (and scrolling back to my teenage years in Sorrento and Rome) I only had the regular one! And I now also want pistachio pizza. I assume paired with some sort of pork product on menus? Looking forward to reading all about your trip both of pistachio content, and we should be going with my parents next year (it's like you're my advanced party at the moment...!)
Tabbouleh is my go-to summer dish so I can’t wait to try this version! 😋
It's such a great classic once you get it right, isn't it? I hope you do enjoy this one - the perfect thing to enjoy it before the good summer tomatoes appear!