FIND OUT WHAT IS 100% PURE BRONTE PISTACHIO PASTE DOP AND TRY OUR PISTACHIO CREPES RECIPE
100% Pure Bronte Pistachio Paste DOP is a paste made exclusively from Bronte pistachios, a prized variety grown in the volcanic area of Mount Etna. It holds the DOP (Protected Designation of Origin) certification, guaranteeing its authenticity and quality. It's a versatile product, used in pastry and ice cream making to create gelato, creams, cakes, and much more, imparting an intense and aromatic flavor.
Pistachios offer numerous health benefits, including cardiovascular protection, weight control, and digestive support. A recommended serving is about 30 grams (about 49 pistachios) per day, which can be included in a balanced diet as a snack or in recipes. Pistachios are rich in vitamins and minerals. Specifically, they contain vitamin E, B vitamins (B1, B6, folic acid, niacin, riboflavin), vitamin A, and vitamin C. Minerals include potassium, phosphorus, magnesium, calcium, iron, zinc, and copper.
Pure pistachio paste allows you to create different recipes, both sweet and savory. Today I would like to share with you my recipe for PISTACHIO CREPES. We will then see how to prepare the crepes and the pistachio béchamel, then we will create the dish by assembling everything in a timbale.
INGREDIENTS: you can replace any product containing lactose with a lactose-free product
PISTACHIO BECHAMEL 500ml milk, 50g butter, 50g flour, 50g 100% Pure Bronte Pistachio Paste DOP, nutmeg, a pinch of salt
CREPES 250g flour, 500ml milk, 3 eggs, a pich of salt, 1 spoon extra virgin olive oil, 30g butter
FILLING FOR TIMBALE 400g fresh mushrooms, garlic, parsley, 300g drained and chopped mozzarella, 100 g grated parmesan cheese, 20g breadcrumbs, black pepper, pistachio crumbs (optional)
Prepare the crepes first. Sift the flour into a bowl, add the eggs in the center with the salt and mix everything with a whisk. Slowly add the milk and oil. Let the mixture rest for two hours. If the mixture is not liquid enough, add water. When the mixture is taken with the ladle it must be liquid so that it spreads in the pan simply without any resistance. Heat a non-stick pan and butter it. Add a ladle of mixture and spread it in the pan to create the crepe. Cook the crepe few minutes per side untill it is golden brown. Set the crepes aside.
Preparing the béchamel sauce yourself is very easy so I recommend that you make the product fresh and not buy it ready-made. Melt the butter in a non-stick pan over low heat and slowly add the flour, stirring with a whisk to avoid lumps forming. When the butter and flour have become golden in color, slowly add the milk, always stirring with a whisk and avoiding creating lumps, until a smooth liquid mixture is created. Bring the mixture to the boil and cook the béchamel for at least 5 minutes from when it reaches boiling point. Then add salt, nutmeg and the 100% Pure Bronte Pistachio Paste DOP. Set the bechamel sauce aside.
To assemble the timbale, butter a glass baking dish and start with one layer of bechamel sauce. Then add a layer of crepes and then another layer of bechamel sauce, the mushrooms ( previously cooked in a pan with garlic, parsley, salt and black pepper ), the mozzarella and a bit of parmesan cheese then place another layer of crepes. Proceed with at least four layers of crepes. Once you reach the last layer, add the béchamel sauce, grated Parmesan cheese, and breadcrumbs. Bake the timbale in a static oven preheated to 180 degrees for 20 minutes. If after 20 minutes of cooking the top of the timbale is not yet golden brown, use the grill until you get a golden brown color.
Let the timbale rest out of the oven for about 10 minutes and make sure to serve it piping hot. You can accompany the crepes with fresh and aromatic white wines, rosé wines or light red wines.
Buon appetito!
