The main ingredient of this recipe is pistachio, the Sicilian one. I’ve used the pistachio of Raffadali, that is a town near Agrigento. It’s a Sicilian excellence. The seed is an amazing emerald green and its taste is pleasantly sweet. It can be used for sweet and savory preparations. In this recipe I’ve use it raw. In this way it retains all its flavor. Therefore don’t prepare the usual chocolate salami, choose this variant because it’s delicate and very tasty!!
- 200 grams white chocolate
- 120 grams pistachio paste
- 60 grams caster sugar
- A spoonful of brandy
- 100 grams butter
- 100 grams assorted dried fruit (pistachios and hazelnuts)
- Icing sugar to taste for decoration
Melt the white chocolate in a bain-marie. Mix butter and sugar in a bowl until you create a thick mixture. Then add the warmed white chocolate, mix and flavor with brandy. Add the coarsely chopped dried fruit. Pour the mixture onto a sheet of plastic wrap and shape it with your hands to give it the shape of a cylinder. Wrap it in aluminum foil and place in the fridge for at least three hours, preferably overnight. Remove the cling film and the aluminum foil and pass the salami in the icing sugar. Cut it into slices and serve cold.
PS: if you want to prepare the pistachio paste at home, you can heat pistachio without shell inside a hot oven at 120 Celsius degrees for about 10 minutes. Remove from the oven, place in a mixer with a few teaspoons of seed oil and start blending until the grains turn into cream.