Did I ever tell you that I have a passion for pistachios? No?! Well, now you know it: I am a pistachio-addicted! I can’t say no to a couple (a couple?! Who believes that?) pistachio nuts, at any time and situation, I believe that “if a dessert has pistachio in it must be good” (and not just desserts… I’m not a racist!), I strongly believe that “Sicily is the promise land”.
So when last summer I went to Calabria, even without setting foot in my promise land (I admit it, I haven’t been in Sicily, yet), I found out that pistachio flour was very easy to find. Could I ever come back home empty-handed? I definitely couldn’t, so, while a part of that treasure still lies in my wardrobe/pantry (yes, sometimes I keep food and clothing together), a part has already gone away, but it was for a good cause.
Our heroine, in fact, sacrificed itself on a special occasion, the birthday of two people who are very important to me and who, like me, love pistachios. So I chose to prepare as a birthday cake a mille-feuille with hand-made puff pastry, pistachio custard and then garnished with a sprinkling of pistachios and a chocolaty writing (as I said, there were two party boys: no one turned 2728).
To accompany the dessert I could choose to stay in Sicily, with a Pantelleria passito (did I ever mention my passion for passito wines?! Well, I still have many secrets), but then I decided to serve it with a Piedmontese passito, the Sulé Caluso Passito doc produced by Orsolani. This wine, sweet and fruity, would marry even better with pastries, but I think that pistachios created the right conditions for a perfect wedding, even if this dessert is made with custard and whipped cream. And, maybe it’s my love for the Sicilian land, but I’m always in favour of a marriage between Sicilian food and a Piedmontese wine, as I already shown in the past.