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Ingredients 3 ounces pistachio nuts
Directions Make a paste with 3 ounces pistachio nuts which have been placed in hot water and then dried with a linen cloth, one and half ounces of citrus syrup and a bit of green citrus peel, shredded.
Notes The recipe in this entry was taken from the book, "Cucina Teorico-pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org.... P.S. I tried this recipe but as I didn't use the exact proportions indicated, I can't say whether it works or not. All I can say is that the pistachio biscottini I came up with had a really nice flavor. I had to alter the recipe because I didn't have access to "citrus" syrup or "citrus" peel (Apparently, "citrus" is a fruit all on its own; nowadays the word, "citrus," is generally used as generic catch all term that includes lemons, limes and oranges but in the 19th century "cedro" -- "citrus" -- referred to a specific yellow or green fruit. However, "cedro," is sometimes translated as "candied cedar." "Candied cedar" doesn't seem to be available in North America. As neither citrus or candied cedro can be used; the alternative is to use candied citron or lemon zest.). Not having "cedro" I used lemon zest. Also, because I was suspicious of the small amount of flour asked for in the recipe (Uses only 1 tablespoon!) I used a lot more than that. I was worried I would end up with a meringue-style sweet which I don't like, and am not too good at making. In any case, I adapted the recipe and managed to come up with something I really liked. Prior to doing this recipe I had associated pistachios with Middle Eastern cooking, in fact, I had assumed that any Italian recipe that included pistachios couldn't possibly be "traditional." Was I wrong! Even though I knew very well that what was "traditional" in one region was not "traditional" in another, and that "traditional" was not necessarily limited to what was "simple" and "uncomplicated" I still had that sense that Italians prefer run-of-the-mill desserts (Fresh fruit being on the top of the must-have list!) -- a common misconception. Time to wise up.... Comments and photo: Mary Melfi. |