Easy gourmet appetizer: cheese, pistachio and spreadable cream

Easy gourmet appetizer: spreadable cheese with pistachios and raw ham, perfect, flavor and refinement

Pasta with cheese and pistachios with raw ham. A sophisticated appetizer, easy to prepare and perfect for special occasions

Recipe for 4 people.

Classic (no restrictions)

Preparation: 00:30 + time to harden in the fridge

Interval: 00:00

TOOLS

1 cutting board(s), 2 strainer(s), 2 bowl(s), 1 grater, 1 ring(s) or mold(s)

EQUIPMENT

conventional + mini processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Pasta Cheese and Pistachio Ingredients:

– 200 g of cream cheese at room temperature

– 100 g of ementhal cheese (or gouda cheese)

– 40 g of shelled pistachios

– salt to taste (optional)

Ingredients of raw ham tartare (optional):

– 100 g of raw ham (optional)

– 2 seedless Italian cherry tomatoes (optional)

– 1 tablespoon grated red onion (optional)

– 2/3 spoon(s) of capers

– 4 pitted green olives (optional)

– 1 teaspoon(s) of Sicilian lemon (zest) (optional)

– chopped parsley to taste (optional)

– pepper to taste (optional)

Raw ham ingredients (optional):

– 50 g of raw ham, cut into thin slices (optional)

– 1 teaspoon(s) of Sicilian lemon (zest) (optional)

Ingredients FOR GREATING:

– oil to taste

PREPARATION:

1. Remove the cream cheese from the refrigerator so that it is at room temperature while making the spread.
2. The quantity for 02 portions is to be mounted on a ring of approximately 9 cm. For a larger number of portions, use a ring compatible with the quantities.
3. Wash and dry the tomatoes and remove the seeds.
4. Wash and peel the red onion and grate it finely.
5. Wash, dry and chop the parsley and set it aside on absorbent paper.
6. Wash the capers in a colander to remove excess salt.
7. If necessary, pit the olives and chop them.
8. Coarsely chop the pistachios.
9. Coarsely chop the raw ham, reserve a few slices for decoration.
10. Wash and dry the lemon, remove the zest and set it aside on absorbent paper.
11. While the tomato dries in the colander, carry out the other preparation phases to optimize time.

PREPARATION:

Cheese and Pistachio Pasta:

1. Grate the Ementhal or Gouda cheese on a fine grater or cut it into micro pieces.
2. In a bowl, mix the grated or melted cheese with the cream cheese at room temperature until you obtain a smooth paste.
3. Add the chopped pistachios and mix again until the pistachios are evenly distributed.
4. Season with salt (optional), pepper and lemon zest.
5. Lubricate the mounting ring with neutral oil and place it on a lightly greased plate.
6. Transfer the cheese and pistachio paste to the edge, filling it to about ⅔ of the height and leveling it well.
7. Store in the refrigerator to firm up until ready to serve or for at least 30 minutes.

Raw Ham Tartare (optional): (prepare the tartare just before serving):

1. The use of the robot in this phase speeds up the preparation, but must be used very carefully because the tartare cannot transform into a paste: chopping the ingredients with the tip of a knife, although it is longer and more laborious, is an optional operation improve.
2. Chop the tomato into small pieces with a sharp knife or process the tomato into small pieces with the help of a mini-processor – do not turn it into a paste – transfer it to a sieve over a bowl and leave to dehydrate for at least 10 minutes to eliminate excess liquid.
3. Next, chop or process the red onion, transfer it to a bowl, immerse it in hot water for 2 or 3 minutes and drain it through a sieve.
4. If you use the food processor, wash and chop or cut the raw ham, capers and pitted olives into small, uniform cubes.
5. Set aside until ready to assemble.

Pasta, Cheese and Pistachios with Raw Ham:

Option 1 – Raw Ham Tartare:

1. When serving, mix the chopped or processed ingredients in a bowl (raw ham, tomato, grated red onion, capers, green olives, lemon zest and chopped parsley), season with pepper and mix well.
2. Take the cheese and pistachio paste out of the fridge.
3. Distribute the raw ham tartare over the top, smoothing it well.
4. Remove the ring carefully to avoid losing its shape.
5. Decorate with the slices of raw ham set aside.

Option 2 – Raw Ham:

1. When serving, take the cheese and pistachio paste out of the refrigerator.
2. Sprinkle lemon zest over the pasta.
3. Remove the ring carefully to avoid loss of shape.
4. Arrange the slices of raw ham decoratively on top.

FINALIZATION AND ASSEMBLY:

1. Serve to cheese and pistachio spreadable cream with raw ham as an appetizer, accompanied by slices of rustic bread or toast or as a complement to a salad of your choice.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.