About pistachio or alfóncigo

Desserts

The alfóncigo is a tree native to Syria and its seed is the pistachio.

It was introduced in Rome by Vitellius, during the same time of the reign of Tiberius, there around the year 60. Vitellius is also credited with introducing a new "source" on the table, on which diners ate directly from it, a naked woman.

Today it is cultivated in Iraq, Iran, Tunisia and other Mediterranean regions.

The pistachio is oval, pale green in color. It is covered by a reddish film and enclosed in an easy-to-break peel that covers a brownish pulp.

It has a sweet and delicate flavor. It is used in cooking, in charcuterie and especially in pastry and confectionery. It is very energetic, due to its lipid and carbohydrate content. It is also served, roasted and salted, accompanying the appetizers.

In Mediterranean and oriental cuisine, pistachio is used for fillings, sauces and minced meat, it is used to season galantines, pressed pork head and mortadella.

In India, it is pureed to flavor rice and legumes. In sauces accompanying beef, pork and poultry, it enhances its flavor.

In pastry, its color is highly appreciated for creams to fill cakes, for ice creams and ice creams. In confectionery it is usually associated with nougat.

Photo | Morguefile - Aly De Villers
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Topics
  • Gastronomic culture
  • Kitchen
  • Pistachios

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