The pisto is a spice blend typical of Neapolitan tradition. This extremely aromatic mix is the characteristic ingredient of many desserts from Campania, especially Christmas ones, such as mostaccioli, rococò, and susamielli. But there’s nothing stopping us from using it to prepare a fragrant apple pie or cantucci. It’s sold ready-made in handy sachets or we can prepare it at home. The spices it contains are: cinnamon, nutmeg, coriander, and cloves. These are the main spices used; to further enhance the aroma we can also add star anise and pepper.
The dose per kilogram of flour is 20 g, let’s discover together this wonderful and aromatic blend!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients for the pisto
- 0.53 oz ground cinnamon
- 0.18 oz nutmeg
- 0.18 oz cloves
- 0.18 oz coriander
Tools
- Mortar
- Jar (with airtight lid)
- Pan – non-stick
Preparing the pisto
Place the spices, except for the cinnamon, in the mortar and grind them into a powder with the pestle. Add the cinnamon and pound for another minute.
Now I need to toast the spices to release aromas and fragrances.
Then heat a non-stick pan on the stove, pour in the spice mix and turn off the heat to prevent it from burning.
The pisto is ready!
Storage
The pisto should be stored in a sealed glass jar and kept in a cool, dry place.
See you soon, Susy, and I look forward to seeing you on my Facebook page, my Instagram profile, and on my YouTube channel with my videos for a greeting and a comment.
