Uses for Pistachios
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.
