Welcome back, friends! These past months I have been a bit absent from publishing daily recipes, but there is a reason: I opened a small restaurant on the hills of Lake Garda. A dream has come true, that of bringing my recipes to what we call a “real” public, and that’s why I disappeared these months: the reason is called Trattoria Tre Colli.
And here I am back with you to start publishing recipes more frequently: and I begin with the pistachio sbrisolona, a revamped version of the classic Mantuan recipe, very tasty and delicious.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup fine cornmeal
- 1 egg yolk
- 1 cup pistachios
- 8 pistachios
- 7 tbsp butter
- 1 lemon zest
- 1 tbsp vanilla extract
- 1/2 cup granulated sugar
- 1 pinch salt
- teaspoon
Tools
- Cake Pan 8 inches in diameter
Steps
First, toast 1 cup of pistachios in a pan, let them cool and then blend with sugar until powdered
Place the pistachio mixture in a bowl, add the flours, lemon zest, vanilla, the remaining 1/2 cup of whole pistachios, and a pinch of salt.
Then add the egg yolk and cold butter cut into pieces. Quickly knead with your hands until a crumbly mixture is obtained.
Line an 8-inch diameter cake pan with parchment paper. Place the crumble mixture inside, sprinkle the surface with the tablespoon of granulated sugar and pistachios.
Bake in a preheated static oven at 356°F for about 20 minutes, then lower to 320°F and finish baking for another 10-15 minutes until the surface is golden.
Remove from the oven and allow to cool completely. Enjoy your meal!
