Ingredients250 g peeled pistachios
freshly ground black pepper, to taste
grated Parmesan or Grana Padano cheese, equal to the volume of the chopped pistachios
FOR THE QUENELLE:
300 g Fior di capra cheese
Method:Roughly chop the pistachios and mix them with the grated Parmesan and pepper.
In a hot, non-stick pan, create small balls of mixture and flatten with the back of a spoon (do a maximum of 5-6 fingers at once).
Once they become solidified, turn them over with a cake slice and leave them to cook for another few minutes. Place them onto some baking paper and leave to cool.
In a bowl, mash the cheese with a fork until it becomes creamy and, using two spoons, create the quenelle shapes.
Place each quenelle on a pistachio finger and garnish with peeled pistachios.
AICI – Associazione Insegnanti di Cucina Italiana
Sabrina Bacelle’s recipe