Even though it is not possible that pistachios are "in season" in the Low Country, this week's column includes recipes that use pistachios to add some extra taste and color. The first recipe was an experiment that only succeeded with some assistance from Niko Corontzes at Pastabilities. We decided to try a cannelloni recipe, but we didn't want to add the time required to actually make the pasta. A phone call to Niko to arrange to have the rectangles cut from fresh pasta not only took care of that part of the recipe, but he realized that the size of pasta rectangles called for in the recipe would be too small. The actual size required was 5 1/2 inches by 4 inches, which was what he cut for us. The recipe turned out well, but we have since made several changes (including the addition of pistachios) to it and we think it is worth the effort.
The steak recipe is a wonderful combination of roasted garlic and toasted pistachios served over filets. When served with the sauce coating the bottom of the plate, this is a very attractive dish.
Tomato Sauce:
In a large saucepan, over low heat, combine the olive oil and onions. Saute until the onions are translucent. Add the garlic, tomatoes, carrots, tomato paste, and seasonings. Cook, stirring occasionally, until thick and the vegetables have softened (30-40 minutes). Cool and place in food processor. Process the sauce until smooth and reserve.
Pasta and Filling:
Cut the chicken and bacon into chunks and quarter the onion. Place in a food processor and process until finely chopped. Heat the olive oil in a large skillet. Add the chicken mixture and saute over low heat, stirring constantly to break apart any lumps, until cooked through. Remove from heat and cool slightly. Combine the beaten eggs and cream and add to the cooled chicken mixture along with the mozzarella. Season to taste and add chopped pistachios.
Heat water in a large, deep skillet. Keep the water at a gentle boil and add the pasta rectangles in small batches (3 or 4 at a time). Simmer until just tender and remove to a bowl of cold water (this will keep the pasta from sticking).
Preheat oven to 375 degrees. Butter a large baking dish. Dry the pasta and fill each rectangle with 2-3 TBS of the chicken mixture. Roll up each rectangle into a cylinder and pack closely in the baking dish. Top the cannelloni with the tomato sauce, covering completely. Sprinkle grated cheese over the top and bake until lightly browned and bubbling (20-25 minutes). 6 servings.
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GRILLED BEEF TENDERLOIN WITH PISTACHIOS |
Ingredients:
To roast garlic: preheat oven to 400 degrees. Coat a whole head of garlic with olive oil and place on a double layer of foil. Place on the lower rack of the oven and cook until the skin is brown and the garlic is tender (20-40 minutes). Let the garlic cool. With your fingers, gently squeeze the garlic until the cloves pop out of their skin. Any unused garlic can be refrigerated for later use.
In a small bowl, combine the pistachios, garlic and parsley. Reserve at room temperature. In a large saucepan, combine the beef stock and wine. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon (10-20 minutes). Whisk in the butter and season to taste. Remove pan from heat.
Sprinkle the steaks with a generous amount of freshly ground pepper. In a heavy skillet, heat oil over medium-high heat. Add steaks to skillet and cook to desired doneness. Remove steaks to a platter and tent with foil to keep warm. Return the sauce to a simmer over medium heat. Spoon sauce onto warm serving plates. Place a steak on the sauce and garnish with the roasted garlic mixture, sprinkling a small amount around the edge of the plate. 4 servings.
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