Pistachio Sandwich (La Paradiso)
Popular in Florence and known for its generous layers of mortadella packed into focaccia-like bread with a pistachio and stracciatella spread, and extra pistachios sprinkled on top.
???? Recipe Here
❂ Ingredients:
Hot Schiacciata or Foccacia bread
Mortadella sliced
Stracciatella
Pistachio
For pistachio sauce:
40g. Pistachios
80g. Fresh Arugula
1 Glove of garlic
60g. Olive oil
40g. Parmesan cheese
Salt to taste
❂ Cooking Process:
⁃ Blend all ingredients for sauce.
⁃ Cut the hot bread and spread it with pistachio sauce.
⁃ Then add thinly sliced mortadella
⁃ Place straccitella on top and sprinkle with chopped pistachios and cover with the second part of the bread. Godere!????????
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Loaded Olive & Halloumi Bread
Print this recipe here:
Ingredients
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan
The Filling:
7 oz (200g) halloumi cheese, diced
7 oz (200g) feta cheese, crumbled
6 oz (150g) shredded mozzarella, gruyere, or gouda cheese
3-4 scallions thinly sliced
6 oz (170g) pitted olives, chopped
2 teaspoons dried oregano
1/4 cup (60ml) olive oil
Instructions
Combine the yeast, water, and sugar in the b owl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Punch the dough down after it has risen. Add the filling ingredients and knead the dough with your hands until they are incorporated. Form the dough into a ball.
Preheat the oven to 475 °F, 250 °C.
Spread the semolina flour inside a cast iron skillet or on a baking pan that has been lined with parchment. Place the dough on top and cover loosely with plastic. Set aside to rise for 30-40 minutes. It will not double in volume this time. The dough will be slightly puffed.
Remove the plastic and brush the top with water.
Bake on the center rack for 40-45 minutes or until golden.
Remove the bread from the oven and let it sit at room temperature for at least 20 minutes before serving.
Enjoy! Kali Orexi!
Notes
Optional fillings:
caramelized onions
roasted red peppers, diced
sundried tomatoes
poppy seeds, sesame seeds
your favorite herbs
nehctiOven temperatures vary so keep an eye on the bread while it is cooking. If your oven is too hot and the bread browns too fast, cover the bread loosely with foil and reduce the temperature by 15-30 degrees.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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SCHIACCIATA WITH MORTADELLA AND PISTACHIO #shorts #asmr
Pizza lovers, this is a recipe for you, as today @danielerossichef is going to show is how to prepare the mose delicious schiacciata ever!! Aprons ready!
INGREDIENTS
300g 00 flour
50 g semolina
200 g flour t1
100 g mortadella
50 g pistachios
180 g ricotta
3 g fresh brewer's yeast
10g honey
2 g extra virgin olive oil
450/460 g water
12 g salt
Mix in a planetary mixer or by hand following the procedure.
Let's combine the flours, yeast and 3/4 of water and start kneading. Once the flour has absorbed the first part of the water, you can add the second part. Once absorbed, add the honey, the oil and finally the salt. Continue to mixing for another 10/15 minutes. Let your dough rest until doubled. Do the first folding session. Let the dough rise again and repeat the folding once more.
Once done, you can choose whether to form the balls and wait for the leavening for cooking otherwise form the balls and put them in the fridge, where the maturation will take place. The balls can mature in the fridge from 24 to 48 hours, remember to take them out to be used at least two hours before.
Roll outyout ball of dough on a surface sprinkled with semolina with a splash of water and a drizzle of extra virgin olive oil and salt. Bake at 480°F (250°C) (with the professional oven at 660°F(350°C)). Finally, stuff your Schiacciata with mortadella, pistachio and ricotta or whatever you like!
Pistachio Loaf
It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!
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Easy No Knead Olive Rosemar Focaccia With Pistachios
It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
Easy No Knead Olive Rosemar Focaccia With Pistachios
The crux of it is a highly hydrated, no-knead, no-stretch dough. That's right. Zero kneading, zero stretching. It's just about the easiest bread you can imagine making. All it takes is a bit of time.
Easy No Knead Olive Rosemar Focaccia With Pistachios
Why this recipe works:
Easy No Knead Olive Rosemar Focaccia With Pistachios
An overnight rest at room temperature precludes the need for any kneading.
A high hydration dough spreads itself out into the pan before baking.
Extremely high oven temperatures lead to better internal structure and a crust that crisps while the interior crumb stays moist.
Easy No Knead Olive Rosemar Focaccia With Pistachios
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MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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