Traditional recipes

Chicken with pistachios

Chicken with pistachios

Recipe Chicken with pistachios of 21-05-2020

The pistachio chicken is a delicious recipe to prepare a second dish different from the usual but very, very tasty. The procedure is easy and also rather quick, if you exclude the rest time, but above all the result is mouth-watering! Who said chicken breast tastes like nothing? Chicken breast should only be cooked properly, that's all: try this recipe and then you will tell me;)

Method

How to make pistachio chicken

First, cut the chicken into strips (of the size you prefer), put it in a bowl, cover it with the milk and let it rest for 30 mintues.

In a separate bowl, add chopped pistachios, pecorino cheese and breadcrumbs.
Drain the meat and pass it in the breading.

Heat some oil in a non-stick pan and cook over medium-low heat until golden brown on both sides.

The chicken with pistachios is ready: salt (and pepper, if you want) to taste and serve immediately.


Chicken rolls with pistachios and melon salad

The white meat of the farmyard animals is among the most tender and can easily be transformed into strong dishes for every day, but also for special occasions.

These pistachio chicken rolls and melon salad can be a viable alternative to the classic summer chicken salad or the more common chicken and cheese salad, also being a fresh and tasty recipe to face a hot summer.

If you are looking for inspiration for other chicken and white meat salad recipes, visit the dedicated section of the website.

PREPARATION
Peel the garlic clove, remove the central core and chop it with the marjoram and rosemary leaves, 40 grams of pistachios, parmesan, a pinch of grated nutmeg, a tablespoon of oil and a pinch of salt, until obtaining a fine and homogeneous mince.

Spread the chicken slices on a sheet of baking paper, sprinkle them evenly with the prepared mixture, roll them over the filling and tie them with a round of string from the kitchen. Season the rolls with a tablespoon of oil and cook them on the hot plate for about ten minutes, turning them on all sides.

Cleanse The melon, cut it into wedges and then into slices and mercolatelo with the washed and sliced ​​rocket and the shelled pistachios. Dress the salad with oil, salt and pepper e serve it with warm or cold rolls, stripped of the string and cut in half.


Chicken With Lemon Ginger And Pistachios

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Dear readers, today I propose you chicken with lemon, ginger and pistachios. An easy, delicious and low-calorie recipe with a fantastic flavor, thanks to the addition of lemon, pistachios and ginger. Ginger itself stimulates appetite and digestion: it is an antioxidant, antiseptic and prevents the formation of intestinal gas. It is prepared quickly and that clotted and slightly spicy tone gives delicacy to the dish, try it too!

1 glass of white wine

1 sprig of fresh rosemary

2 tablespoons of coarsely chopped pistachios

a few slices of fresh ginger

Cut the chicken breast into not very small pieces and place them in a baking dish. Season them with a drizzle of extra virgin olive oil, the crushed and unpeeled garlic cloves and the paprika.

Add the chopped rosemary and season with salt.

Arrange the lemon slices and ginger around the meat and sprinkle everything with the wine.

Bake in a preheated oven at 180 ° C for about 20 minutes. Turn on the grill in the last few minutes to make it

more golden. Serve and sprinkle with chopped pistachios. Serve hot.

Many of my recipes have been published on the site → # RicetteBloggerRiunite


Chicken with Pistachios - Recipes

I will describe a galantine capon made in my house and served at a dinner of ten people but it could be enough for twenty, since, peeled, it turned out to be 1,500 kilograms.
Drained and boned (to debon a chicken see no.258), it remained 0,700 kilograms and was filled with the quantity of ingredients that I describe below:

Lean veal from milk, 200 grams.
Said pork, 200 grams.
Half breast of pullet.
Lardone, 100 grams.
Salted tongue, 80 grams.
Fat and lean ham, 40 grams.
Black truffles, 40 grams.
Pistachios, grams 20.

If you miss the pork, you can serve the turkey breast. Truffles cut into large pieces such as hazelnuts and i pistachios peel them in hot water. All the rest, cut into fillets the thickness of a scanty finger and set aside, salting the meat.
Beat it with another pork and another veal with milk, 200 grams of meat in all, crush it finely in a mortar with 60 grams of bread marrow dipped in the broth, add an egg, the truffle skins, the scraps of the tongue and ham, season it with salt and pepper and, when everything is well pounded, pass it by sieve.
Now, spread the capon, salt it a little and begin to lay a little beaten on it and then a soil of fillets interspersed in different qualities, a few pieces of truffles and some pistachiosor and so on a soil of fillets and a spread of beaten until you have stuff, warning that the fillets of the pullet breast are better placed towards the tail of the capon so as not to accumulate the same quality of meat on the breast of this. Once done, pull up the edges of the capon from the two side parts, not paying attention if they do not join perfectly, which does not matter, and sew it. Tie it lengthwise with a string, wrap it tightly in a diaper, which you will have washed first, to remove the smell of laundry, tie the two ends of the same and put it to boil in water for two and a half hours. After untie it, wash the diaper, then roll it up again and place it under a flat weight so that the capon's breast remains under or over and in this position keep it for a couple of hours at least, so that it takes a somewhat shape. squashed.
The water where the capon has been boiled can be used for broth and also for jelly n. 3.

(RIFREDDI) 649. DOLCE TORINO

Form this cake on a tray or plate and give it the square shape.

Ladyfingers, 100 grams.
Chocolate, 100 grams.
Fresh butter, 100 grams.
Powdered sugar, 70 grams.
An egg yolk.
Milk, spoonfuls n. 2.
Smell of vanilla sugar.

Cut the ladyfingers into two parts lengthwise and sprinkle them with the rosolio, or, which would be better, half with the rosolio and half with the alkermes, to be able to alternate them so that they make a more beautiful display. First work the butter with the sugar and the egg yolk, put the chocolate, grated or into small pieces, on the fire with the milk, and when it is well melted pour it hot in the worked butter, add the smell and thus form a mush by mixing well .
Arrange a first layer of the ladyfingers on the tray and spread them lightly with the said mush, then overlap another layer of ladyfingers, then a third layer again, always spreading them lightly. The rest of the mush pour it all over and to the sides, leveling it as best you can. The next day, before serving, smooth it all over the surface with the blade of a knife heated over the fire, and at the same time, if you like, decorate it with a bloom of pistachios or lightly toasted hazelnuts, both finely chopped. 40 grams of hazelnuts weighed in the shell or 15 grams of pistachios will be enough. You already know that these seeds must be peeled with hot water.
one dose for six or seven people.

(CAKES AND SWEETS IN THE SPOON) 652. SWEET FLOUR FLOUR

A gentleman from Barga of honorable lineage, whom I do not have the pleasure of knowing personally, enamored (as he says), for his goodness, of this book of mine, wanted to gratify himself with me, sending me this recipe which I believe deserves to be published and also praised.

Sweet flour, ie chestnuts, 200 grams.
Chocolate, 50 grams.
Sugar, 30 grams.
Butter, 25 grams.
Candied citron, 20 grams.
Sweet almonds, n. 12 and some pistachiosor
Milk, half a liter.
Eggs, n. 3.
Whipped cream with the smell of vanilla, 150 grams.

First peel the almonds and i pistachios cut these in half, those into fillets or into small pieces and toast them. Also shape the candied fruit into small pieces.
Melt the chocolate in a deciliter of the said milk on the heat, then add the sugar and butter and leave it aside.
Put the flour in a pan and pour in the rest of the milk a little at a time, mixing well so that cocoons do not form, then add it to the chocolate and put the mixture on the fire to cook it.
When cooked, let it cool to add the eggs, first the reds, then the whipped egg whites, and lastly the almonds, pistachios and the candied fruit.
Now take a mold with a hole in the middle, grease it with ice butter and pour the mixture into it to solidify it in a bain-marie. Before turning it out of the mold, surround it all with crushed ice mixed with salt to freeze it, and send it to the table with the super-remembered cream filling.
It will be enough for seven or eight people.

(CAKES AND SWEETS IN THE SPOON) 767. GELATO DI PISTACHIOS

Milk, deciliters 8.
Sugar, 150 grams.
Pistachios, grams 50.
Egg yolks, n. 6.

THE pistachios peel them with hot water and crush them very finely with a spoonful of the said sugar, then put them in a saucepan with the egg yolks and sugar, stirring everything well. Add the milk and place the mixture on the fire by turning the ladle, and when it is condensed like cream, pour it into the ice cream maker. This dose will be enough for eight people. Some people use to toast the pistachios I don't approve of it because they lose their particular taste.
They tell me that, to reinforce the green color of this ice cream pistachios, it is customary to add a little boiled chard passed through the sieve.
(ICE CREAMS) 768. NOUGAT ICE CREAM

Milk, one liter.
Sugar, 250 grams.
Candied red pumpkin, 40 grams.
Candied citron, 30 grams
Almonds, 30 grams.
Pistachios, grams 20.
Egg yolks, n. 4.
Vanilla smell.

Make a cream with the milk, sugar and egg yolks, giving it the smell of vanilla, and pour it into the sorbet. When it freezes, mix the above ingredients into it. THE pistachios and peel the almonds in hot water, divide them into three parts and chop them to the size of a vetch and toast them. Cut the candied fruit into strips and the pumpkin into large cubes, which being red will make a better show.
If the milk is good, boiling it for half an hour with the sugar inside, it can be done without egg yolks, but the mixture will then have less flavor.
Almonds in this and similar cases are best roasted in the following way. Peel and chop them, put them on the fire with a spoonful of the said sugar and a drop of water, stir them constantly and when they have browned, stop them with another drop of water, then pour them into a colander over the remaining sugar and serve.


Banana chips are dried bananas cut into chips, you can find them in well-stocked supermarkets.

6 people

  • 200 g coarsely chopped American pistachios
  • 100 g finely chopped banana chips
  • 40 g crushed cornflakes
  • 50 g dried pears in small cubes
  • 50 g dried apricots in small cubes
  • 100 g honey
  • 80 g brown sugar
  • 40 g oat flakes

Heat the honey and sugar, add the pistachios, banana chips, cereals, pears, apricots and oat flakes and mix well. Roll out the dough in a square pan lined with baking paper (24 x 24 cm) to a thickness of about 1.5 cm deep pressing it well. (Alternatively, the bars can be formed individually and then placed on a baking sheet lined with baking paper).
Cook the mixture in a pre-heated oven at 180 & deg C (thermostat 3, convection oven 160 & deg C) for about 10-15 minutes. While still hot, cut the dough into bars of about 4 x 6 cm and leave to cool on a tray.


Pistachios: all dishes to taste them

Although it represents for us a delight borrowed from the Sicilian tradition, theand ancient origins of the pistachio take us to far away Persia. The cultivation of this long-lived plant (the life cycle can last up to 300 years) it has spread over time also in Italy, reaching qualitative peaks in the areas of Bronte and Andrano, on the slopes of Etna, although the largest world producer is Iran followed by the United States and Turkey. What we usually eat from this plant is the seed that comes dried, toasted and sometimes salty, ready to be consumed as a snack or inserted in delicious recipes.

If you love its scented notes, you can't help but enjoy it from appetizer to dessert in recipes: mousse of pistachios and fresh strawberries, dogfish with mandarin, bread croissants with mortadella, duck citrus, scampi to the plank with aromatic mince and lime, risotto with pistachios and clams, couscous with pistachios, chocolate and persimmon, kisses, vegetable and fruit cream with taralli, scallops with fennel, robiola cheese, pears, salad and pistachios, salad with fruit and quartirolo, pork tenderloin in pistachio crust, suppressed with ham and lard, panna cotta, muffin with lemon, pistachio couscous with vegetables and chicken, noodles soup, chicken and avocado, penne with pistachio and bagoss, dacquoise with white chocolate, dessert with cannellini ice cream, fluffy cake with pistachios and currants, fluffy cake of zucchini, cocoa and pistachios, salmon and cuttlefish mortadella, chicken meatballs with fried eggplant, veal tartare with currants and crescenza, Bavarians of Indian fig between waffles, Belgian endive with orange, risotto with strawberry grape sauce, Italian-style swordfish steaks, lobster au gratin with pistachio and lemon bread e cake stuffed with pistachio and strawberries.

Pistachio mousse and fresh strawberries.


Stewed chicken

6 slices of chicken breast
a yellow onion
a spoonful of salted capers
a rib of celery
20 g of pistachios
40 g of smoked cheese
30 g of breadcrumbs
400 g of tomato sauce
a sprig of thyme
chilli powder
extra virgin olive oil
salt

There stewed chicken recipe:

1) Protect the slices of meat with parchment paper and beat them with a meat grinder. Chop the onion, reduce the celery into cubes and let them simmer in a saucepan with 2 tablespoons of oil and 2 of water for 8 minutes. Soak the capers in hot water for 10 minutes, dry them, chop them and, off the heat, add them to the vegetables together with chopped pistachios and grated scamorza.

2) Heat a tablespoon of oil in a pan and toast the bread crumbs. Let it cool and mix it with the previous mixture. Sprinkle the slices with chicken with the mixture obtained, roll them up, cut each roll in half and fix them with a toothpick.

3) Cook the rolls for 30 minutes in tomato sauce flavored with thyme, salt and chilli. Serve the chicken stewed very hot.

storage
After cooking, they can be kept in the fridge for 48 hours, in the freezer for up to 6 months.


Cooking recipes

Scent of Sicily: Casarecce with Ghiotta di Ricciola
27 Aug 2008. martina is the classic recipe with which fish is cooked in Sicily. . Strozzapreti with Prawns and Pistachio and Almond Pesto. The Original & middot Rice Salad & middot Brown Rice Salad with Vegetables and Pesto. details

Tubetti with amberjack and cabbage on Pensieri in Cucina
31 Oct 2009. I love the chicken curry. one of my favorite recipes! . with mushrooms and fennel beard & middot Stuffed calamari, with almonds and Marzotica ricotta on white cabbage soup and. Squid with pistachios e. & # 187. Tubetti with fish is a classic of Salento seafood cuisine. . details

NATURAL KITCHEN 210x285
Sole with carrot croutons. 47. Sliced ​​amberjack with oranges, olives and capers. Trifle with almonds. 80. Sweet flake soup with figs and walnuts. 25. 25. The recipes were tested by the editorial staff and chef Giuseppe Capano. Millet and cabbage gnocchi. 27. Potato and pistachio gnocchi. details

The Chef in Rome - News | Christmas Giunta - La nouvelle Cuisine.
31 Jul 2009. Finish with toasted black bread. 5) PISTACHIO DELIGHT. Crunchy with almonds and chocolate: Almond praline 50% 100 gr. . details

The Delights of Casa Mia: Amberjack fillets with aromatic breading.
8 Nov 2010. Macaron with almonds with lemon curd and pistachios to get lost in a sea of ​​sweetness. From today I'm also on Petit Chef! Cooking recipes . details

Recipes Angelo Troiani |
Recipes from chefs - fish. Tartara di ricciola alle erbe con stelle di mela verde . Assaggi di Teatro: costolette di maiale con mandorle e pistacchi . anche quando quell'Angelo di chef lo cucina per le feste in cento variazioni. . details


Cuscus ai pistacchi con verdure e pollo

Portate a bollore 200 g di acqua salata e versatela sul cuscus, con un cucchiaio di olio. Lasciatelo riposare per circa 5′, coperto, poi sgranatelo su una teglia unta di olio e mettetelo da parte.

Spuntate, pulite e affettate i cipollotti. Staccate i fiori delle zucchine e mondateli, togliendo il pistillo interno tagliate le zucchine in fettine sbieche.

Pulite il peperone e tagliatelo prima a strisce, poi a dadini molto piccoli.

Saltate le verdure separatamente in una padella con 3 cucchiai di olio ogni volta: i cipollotti per 4-5′, le zucchine per 2′, i fiori per 1′ e i peperoni per 3′.

Condite il cuscus con le verdure e il loro fondo di cottura aggiungete un trito di prezzemolo e maggiorana e olio a piacere, secondo quanto ne assorbe il cuscus. Aggiustate di sale e completate con peperoncino, il succo di mezzo limone e un cucchiaio di pistacchi tritati grossolanamente. Lasciate riposare il cuscus per 1 ora, prima di servirlo.

Tagliate il petto di pollo a bocconcini. Tritate 2 cucchiaiate di pistacchi e miscelatele con altrettanto pangrattato. Impanate i bocconcini di pollo nel trito e cuoceteli in padella con 2 cucchiai di olio per circa 5′. Lasciateli intiepidire, poi serviteli con il cuscus a temperatura ambiente.


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