Neapolitan pisto is a blend of spices typical of Neapolitan cuisine.
It is used particularly to prepare traditional sweets, especially for Christmas, such as mustacciuoli, spiced cocoa sweets covered with dark chocolate, roccocò, sweet rings made from almonds, flour, sugar, and spices, susamielli, based on almonds, spices, and honey, or during Lent like quaresimali.
The main spices used to make pisto are cinnamon, nutmeg, cloves, and coriander. It can be found ready to use in stores specializing in pastry supplies.
Read below to find out how to make Neapolitan pisto with the easy recipe, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: about 30 g
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 94.03 (Kcal)
- Carbohydrates 21.16 (g) of which sugars 0.55 (g)
- Proteins 2.13 (g)
- Fat 3.10 (g) of which saturated 1.53 (g)of which unsaturated 0.98 (g)
- Fibers 12.08 (g)
- Sodium 9.86 (mg)
Indicative values for a portion of 31 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 tbsp ground cinnamon
- 1 tsp nutmeg (ground)
- 1/2 tsp cloves
- 1/2 tsp star anise
- 1 tsp pepper
- 1/2 tsp coriander seeds
Preparation of Neapolitan Pisto
Place all the spices in a mortar and grind them into a powder.
Alternatively, you can use a grinder or a mixer.
Before using your pisto, heat a non-stick pan over the fire, pour in the amount of pisto required by the recipe you’re making, and toast it for a few seconds so that all the aromas contained within are released.
Store the pisto in an airtight container, away from moisture and heat sources.
Notes
If you want to stay updated on all my recipes, without missing any more, follow me also on my Facebook page by clicking HERE.
