pistacchio

Tea service included cheescake with stilton and rhubarb and strawberries, pistacchio and sour cherries, and almond and pear tart.

Archive 2008-05-01 Ayala Sender 2008

Tea service included cheescake with stilton and rhubarb and strawberries, pistacchio and sour cherries, and almond and pear tart.

Tea Time on the North Shore Ayala Sender 2008

If you decide you will only eat green-coloured food, then you can't complain when you go to a restaurant and they only have peas, spinach and pistacchio ice cream for you.

Correcting Reality 2008

On each slice of veal put half a spoonful of the following mixture: Pound some crumb of bread and mix it with a whole egg; add a little salt, some pistacchio nuts, herbs, and parsley chopped up, and a little butter.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

Lay it out on a napkin and line it inside with a forcemeat of fowl and veal about an inch thick, over this put a layer of bits of marinated bacon, slices of truffle, pistacchio nuts, cooked ham, and some of the flesh of the pig, then another layer of forcemeat until the pig's skin is fairly filled.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

Decorate the top with bits of red tongue and truffles cut into shapes or with a little chopped pistacchio nut.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

Then take it out of the mould and decorate it with castor sugar, pistacchio nuts, and preserved fruits.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

Bone a sucking pig, remove all the inside and fill it with a stuffing made of veal forcemeat mixed with a little chopped suet, ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio nuts, a pinch of spice, six coriander seeds, two tablespoonsful of grated Parmesan, cuttings of truffles and mushrooms all bound together with eggs.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

After they have cooked for a few minutes, powder them with flour, and strew over each fillet some chopped pistacchio nuts.

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes W. G. Waters

Anna Del Conte recipe: Tagliatelle verdi e zucchine al sugo di pistacchio e basilico

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