Pistachio cream from Bronte

Ingredients for 2 servings:

• 150 g pistachios, shelled
• 1 tsp, leveled vegetable broth, granulated
• 400 g cream or panna cucina
• 100 ml water
• 1 pinch of pepperoncini, dried
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A delicacy from Bronte/Sicily, for pizza or pasta

Roughly grind the pistachios, except for a tablespoon, in a mortar. Gently toast in a non-stick pan, stirring constantly. Add the panna cucina (or cream) and the granulated vegetable stock. Reduce over low heat/temperature, stirring constantly, for about 15 minutes. Add about 100 ml of water at intervals and continue to reduce until a creamy mixture forms (this intensifies the pistachio flavor). Season to taste with salt and black pepper. Mix the finished mixture with cooked pasta (e.g., Casarecce Siciliane) and serve. Pistachio cream is delicious on pizza. Here, buffalo mozzarella (my favorite) is added to the pistachio cream. Sprinkle the reserved tablespoon of pistachios over the finished pasta or pizza and serve.