Pisto: How to Make the Aroma for Roccocò is a spice mix used to prepare delicious traditional Christmas desserts from Campania with an intense aroma of citrus and spices, such as Roccocò, Mostaccioli, and Susamielli.
The recipe involves the use of various spices including cinnamon, nutmeg, star anise, and cloves.
The name Pisto comes from the fact that the spices are ground in a mortar and then briefly toasted in a pan to release the aroma through heat. The resulting mixture should be stored in airtight containers.
Traditionally, these typical Christmas desserts are prepared starting from December 8th to enjoy them in company at the end of a meal, accompanied by a glass of liqueur, such as vin santo or good prosecco, until Epiphany.
Follow the aroma… the recipe continues!
You might also be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 0.53 oz ground cinnamon
- 0.18 oz nutmeg
- 0.07 oz cloves
- 0.07 oz star anise
- 0.07 oz coriander seeds
- 0.18 oz white pepper (optional)
Tools
- 1 mortar
- 1 pan
Preparation
Preparing the Pisto aroma for Roccocò and Mostaccioli is really very simple and quick. Pour the spices into a mortar, if you don’t have one, a mixer will do, and crush them with the pestle until they are reduced to powder.
Heat a pan and toast the pisto for a few seconds, being careful not to burn it.
Store the pisto in an airtight container in a cool, dry place for 5 – 6 months.
Now with this valuable mixture that smells of oriental fragrances, you can prepare your delicious Roccocò, and I guarantee that once you taste them, it won’t be Christmas for you either if there aren’t the fabulous Roccocò and Mostaccioli on the table.
Ah, I almost forgot… Follow me on the Facebook page by clicking Here and you won’t miss any recipe. Go back to the HOME PAGE
