Just like Heaven: Pistacchi Trevani

     Though the odds were against me today-transportation strike in Rome, a train that was 50 minutes late and no buses to be found-I managed to make it on time to lead a culinary stroll throughout central Rome.  We usually wander around the markets, get some amazing coffee at Café S. Eustachio, eat treats in the Jewish Quarter and then have a Grattachecca, or Roman ice.  Today, my clients had already done all of those things, so I had to find a foodie paradise, and fast.  We took a taxi to a gourmand’s paradise, and they went to town.  All I could think about was whether I would be coming up to another 3 kilos of zucchini and if I did, what the heck was I going to do with them.  I admit, I was spaced out.  Until Mr. Gourmand had us tasting the 25 yrs old  Aceto Basalmico Tradizionale di Modena, which was itself quite divine.   If I believed in a god, it would be only under such circumstances as having tasted something so divine.  But no, the taste of heaven I had today were the pistachio cookies I sampled and of course, bought, that come from the town of Trevi, which is near Perugia.  

     Finding delicious cookies or sweets in Europe that are not full of eggs, butter and cream can be difficult, but in some parts of Italy, they are common.  These cookies are not at all beautiful; they are bright green with nuts falling out of them.  They look like oatmeal cookies on acid.  They do not, however, taste anything like oatmeal cookies, or any cookie on acid.    They are called Pistacchi Trevani, or Pistachio of Trivia.  They are made of a simple blend of almond paste, pistachio paste, and pistachios.  The paste from the nuts if made from the shelled and skinned nuts mixed with sugar until a heavy paste is formed.  They do not contain any flour, gluten, eggs, or dairy.  They are very rich, so one is, by far, plenty.  They are slightly baked on the outside, pasty on the inside and have an extra crunch due to the pistachio nuts that are added.  I love that they are bright green and look messy.  They do fall apart very easily.  What makes them special is that they have lovely sweet and nutty aromas. 

These were a pleasant surprise to discover while working.  These culinary tours will end up costing me more than I will ever make.  I can’t help myself.  At ever corner in Rome there is amazing tasty food that just begs to be sampled, from pizza Bianca (white pizza) to Roman shaved ice to fried artichokes.  I can barely walk 5 minutes without having to stop and eat something because it either looks so good from the window or there is a decadent aroma coming from its kitchen. 

I think these cookies would be fairly easy to make.  When I was looking them up I found many blogs referring to the pistachio cookies from Sicily that taste like heaven.  In fact, I do think they seem more Sicilian in origin than Umbrian, as Sicilian desserts often rely on nut pastes instead of flour.   Luckily, Ettore did not think they were Just like Heaven, and that translates into...more for ME.  

I think these would be extra special with a chilled passito, such as a Passito di Lampedusa.

Wherever they are from, they are DIVINE.  


Note: Some Almond Paste Contains Eggs.

Penne with Sun-dried Tomato and Almond Pesto

This is one of the easiest meals I have made. I just gathered all of the ingredients and threw them in the food processor, and it was done. It will take more time to cook your pasta than it takes to make this pesto.

I made mine for 4 people, and also I want to mention that if you want a less salty taste, you don't have to add any salt because the marinated sun-dried tomatoes are already pretty salty. What makes this pesto different from regular pesto is the exclusion of any cheese. The tomatoes are so savory and delicious, there is no need.

INGREDIENTS

Package of your favorite Penne

3/4 cup of marinated sun-dried tomatoes. You can use the jarred variety, but you should be able to find these at any Italian deli.

1/4 cup of peeled almonds. It is very important they are peeled. If not the pesto will turn out gritty

handful of fresh basil leaves

1-2 large cloves of garlic(to taste, some people like food to be very garlicky)

1/4 tsp of course salt (to taste) I use Himalayan salt.

2 TBSP of olive oil

1/4 cup of water (this will encourage better mixing in the food processor

1 TBSP course salt for boiled water

Directions

In a large pot bring water to a boil and add 1 TBSP of salt. Throw in entire package of penne. While the pasta is boiling, put all ingredients listed in a food processor. Start with the sun-driedtomatoes and end with the water. Use high speed on food processor and process sauce until it is fine. You want to make sure that the tomato skins are well blended. Taste with a spoon and decide if you need more salt or not. If the sauce is not smooth enough add a bit more water, OR you can add some of the marinade from the tomatoes.

When Penne is al dente drain well, and then put back in same pot. Pour pesto over the pasta and stir well to mix sauce with pasta. Serve pasta in bowls and and garnish with fresh basil.

Pairs nicely with a New Zealand Sauvignon Blanc