Team L&M
We bring for you some delicious dishes made using American Pistachios. These recipes have been shared by noted chefs, – Chef Sanjeev Kapoor and Chef Anuj Kapoor. American-grown pistachios are larger and plumper, their shells are naturally tanned and never bleached as against Iranian Pistachios which are often bleached to mask discoloration. American Pistachios are more uniform in size because of strict grading standards.
KHASTA PEPPER PISTA By Chef Sanjeev Kapoor
INGREDIENTS
2 cups American Pistachios
1 tbsp black pepper powder
Salt to taste
½ tsp citric acid powder
1 tsp castor sugar
Black salt to taste
½ tsp roasted cumin powder
1 tbsp olive oil
INSTRUCTIONS
PREPARATION TIME: 0-5 minutes
COOKING TIME: 0-5 minutes
Combine black pepper powder, salt, citric acid powder, castor sugar, black salt and roasted cumin powder in a bowl.
Heat olive oil in a non-stick pan. Add the American Pistachios and sauté for 3-4 minutes or till well roasted. Take the pan off the heat.
Transfer the roasted American Pistachios in a large bowl. Add 2-3 tsps prepared spice mix and toss till well combined. Allow to cool to room temperature.
Store in an airtight container and serve as required.
CITRUSY BURRATA & PISTA SALAD By Chef Sanjeev Kapoor
INGREDIENTS
100 gram pomelo, peeled, cut into segments and further cut into triangles
2 medium orange, peeled and cut into segments
100 grams fresh Burrata
¼ cup American Pistachios
Mixed lettuce leaves (argula, romaine and lollo rosso) as required
Red radish slices as required
Crushed black peppercorns to taste
Microgreens for garnish
Balsamic reduction for drizzling
DRESSING
1 tbsp mustard paste
1 tbsp lemon juice
1 tbsp maple syrup
Salt to taste
Crushed black peppercorns to taste
2 tbsps extra virgin olive oil
INSTRUCTIONS
PREPARATION TIME: 10-15 minutes
COOKING TIME: 0-5 minutes
To make the dressing, whisk together mustard paste, lemon juice, maple syrup, salt, crushed black peppercorns and extra virgin olive oil in a bowl.
Thickly slice the fresh Burrata.
Take the lettuce leaves in a large bowl. Add pomelo and orange segments and gently toss. Drizzle some of the prepared dressing and lightly mix.
Arrange the salad on a serving plate. Place the pomelo and orange segments on the sides. Place the burrata slices and arrange some red radish slices. Sprinkle some roasted Pistachios.
Sprinkle crushed black peppercorns and garnish with micro greens. Drizzle balsamic reduction and serve immediately.
PISTACHIOS ROLL, CUTLET & CROQUETTE WITH TOMATO MUSTARD COULIS By Chef Anuj Kapoor
INGREDIENTS
10 g Shitake mushroom chopped
10 g Button mushroom chopped
10 g Porcini mushroom chopped
20 g Ricotta cheese
30 g California Pistachios – crumbed
100 g Potato – Roast, peel and mash
50 g Cherry tomatoes
20 g Asparagus, blanched for plating
50 g Tomato
30 g Onion
10 g Garlic
5 g (each) Salt & paper
20 ml Olive oil
100 ml Olive oil – extra for shallow frying
20 g Panko Bread Crumbs
INSTRUCTIONS
Melt butter in a pan on medium heat.
Sauté onion, garlic and mushrooms; Season with salt and pepper. Once this cooks, keep aside and let the mixture cool down.
Add roasted, peeled and mashed potato, chopped parsley, pistachios, ricotta cheese & truffle oil.
Divide the mixture in three portions.
Roll one with thinly shaved zucchini slices
Prepare a round cutlet with a second. Shallow fry in olive oil.
Make a cigar (croquette) with the third. Crumb and fry this.
Serve with tomato mustard aioli.
