MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

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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

Salt
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

Uncle Dirty Dave's Archives

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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
aside.

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
more.

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
overnight.

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
weeks.

Yield: 40 candies

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

Uncle Dirty Dave's Archives

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