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Pistachios In Sicily

Pistachios In Sicily

Sourced - Sn 1/Ep 4Sourced - Sn 1/Ep 4

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Ever wonder where the best pistachios in the world grow? Bet you didn't think it was next to a volcano. Join Guy Turland of Bondi Harvest as he eats his way through another delicious episode of SOURCED.

Recipe

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Pistachio Pesto

Ingredients

  • 1/3 cup pistachios, chopped

  • 1 bunch basil

  • 3/4 cup Parmesan cheese

  • 3 tablespoons olive oil

  • 3 garlic cloves

Instructions

  1. Chop and mince all till fine like a paste then add to a bowl with olive oil.

Stuffed Squid

Ingredients

  • 5 squid tubes

  • 4 tablespoons pesto

  • 1 onion, diced fine

  • 1/2 cup pistachios

  • 1/2 teaspoon fennel seeds

  • 2 cups spinach, chopped

  • 1 cup ricotta

  • 1/3 cup Parmesan cheese

  • 1 lemon rind

  • 2 garlic, minced

  • 1 chilli, minced

  • 3 eggs

  • 3 tablespoons olive oil

Instructions

  1. In a hot to medium pan add oil then garlic, fennel seeds, onion and chilli and cook till tender.

  2. Then add spinach and continue to cook till wilted, add pesto, pistachios, lemon rind and juice.

  3. Take the pan off the stove then fold through ricotta and parmesan cheese.

  4. Let cool then mix in eggs, season with salt and pepper and start stuffing.

  5. Remove outer layer of squid skin, stuff about half full and pan fry serve sliced in half.

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Transcript

- Grazie - There you go. - Grazie. All right, how good does that look? So, being in Bronte and loving pistachios. We've hunted down some of the finest pistachio treats. I thought it was appropriate to order one of everything, and I'm going to eat every single one of them. Good day guys, my name's Guy Turland, I'm from Bondi Harvest, and we're on a journey to source the finest ingredients we use in our everyday cooking. We're here to find the people, the places, the land that produced the vibrant flavors that we eat every day. We're here in Bronte, Sicily, to source the finest pistachios. Come with me, and let's go find the source. We're in Bronte, this is gorgeous! Located at the base of Mount Etna is Bronte. It produces some of the world's finest pistachios. The locals call them green gold. This wasn't always the case. Pistachios aren't local to the area. They were actually introduced to the Romans first, and then 900 years later by the Arabs when they invaded Marsala. Let's go for a walk, check the town out, see what we can find. - - They've even got they're own twist on the classic arancini, which is like a Sicilian street food. It's got pistachios on top. It's a risotto ball that's been fried. Tastes delicious! We're on our way up to the top of Terra Mia. We have an epic view. Check that out! It's gorgeous, isn't it? It's a volcano. Who can imagine something some harsh, arid and bold could produce pistachios so tasty and be the main income for a small town at the base of it, it's pretty amazing. Tomorrow morning we're headed to the top of that thing to find out why and how pistachios grow so well in this region. We caught up with Emmanuel, he's a geologist. He's going to teach us a thing or two about Mount Etna. Wow, oh my god. - Welcome to the Ox Valley. This is a very interesting point, because it is in the natural limit from the whole crater. The volcano Etna started under the sea and arrived at this point. In front, you see the last crater, born in the top. This is the southeast crater. - So the southeast crater is the newest crater? - Exactly. - Still active? - Active, absolutely active, yeah. There was eruption only two months ago. - Two months ago, so that lava there is still hot, fresh? - Exactly, to the right side, there is really fresh lava, it's baby lava. - Do you reckon we could get to the top? - [Emanuel] Yeah. - Okay, awesome, let's do it. All right, so we're at the top of the crater. We're going to see all the way down there. It's epic, how stunning. How small does this make you feel? The pistachio plant itself is actually a desert plant. It's Mount Etna that provides the perfect, perfect environment for these guys to really grow and flourish. It's this volcanic rock and ash that really makes the pistachio from Bronte stand out from everywhere else around the world. Holds so many vitamins and so many minerals. It's sort of unbelievable. We're headed back down to the base of Mount Etna to catch up with Maximillian. His family has been in the pistachio industry, well, pretty much forever. Good day Maximillian! - Hello, how are you? - Beautiful, how gorgeous is this? - Yeah. - You want to show me around? - Yeah, of course! - Yeah, let's go, let's go eat some pistachios. - Yeah, fantastic! - Pistachio trees, they're everywhere. They're flourishing! - [Maximillian] The Bronte pistachio is considered one of the best pistachio in the world. This is the perfect place for the pistachio plants. Perfect height, perfect temperature. - [Guy] Because of the volcano, the minerals, and the vitamins, and they just How do you know when a pistachio is ready? - [Maximilian] The white color is perfect. - Te colors, it goes from green, then to red, and then white. - Yeah. - Okay, so to harvest them, you have people just going ... - Yeah, yeah. - Oh my god. - [Maximilian] They harvest these every two years, for the quality of the pistachio. We collect and then keep out the field, and then they dry. We do all the processing, yeah, and then we try to sell. - How much would one tree, pistachio, would that yield? - [Maximilian] 35, 40 kilo per tree, yeah, very big. - That's a lot to pick by hand! - Yeah, yeah, a lot of work. - [Guy] What's your favorite way to eat pistachios? - [Maximilian] Pistachio with pasta. - [Guy] Oh beautiful. - [Maximilian] Pesto of pistachio, and then, of course, ice cream, yeah. - For my last recipe in Sicily, I'm going to do a ricotta and pistachio stuffed squid. We're sort of cooking amongst these pistachio trees, in amongst the black volcanic rock. You could say I'm stuck between a rock and a hard place, because we have a volcano on one side, and my biggest critic on the other. Let's start making our pesto. It's an untraditional pesto, I'm using pistachios instead of pine nuts or almonds, but it's going to be the basis, and it's going to add a lot of flavor to the stuffing itself. It's really simple, frst step will be to dissect garlic really fine to make the pesto. Just like you would an onion, you're going to slice down one way, and then slice the other way, and slice all the way through so it's really fine, and not too harsh. If you've just got a grater or a microplane, that'll work as well. - - [Guy] I'm a chef! - Doesn't believe I'm a chef! Garlic, super fine, straight into a bowl. We've got a bit of parmesan cheese, and then we've got some unroasted pistachios as well. I've gone unroasted purely because once that goes inside the squid and heats up, all those oils are going to release into the actual stuffing itself. Good couple of spoonfuls of pistachios. Parmesan cheese, that's going to melt through. Just make this rich and delicious. Next is basil, a good handful of basil. I'm just going to pick these leaves and chop through them. Nice and rough, nice and rustic. It doesn't have to be super fine. It's just about the good quality ingredients. There's plenty of basil out, and then you're going to run your knife through it. Just shifting at it, as fine as possible. How am I doing? - Good. - Basil, straight into a bowl, and then we'll add a big glug of olive oil in there as well, that should be enough. Then we'll just fold it through. Look at that color! Pistachios, the basil, it's like a rustic, hand-chopped pesto. I'm going to put that to the side, and then we're going to start cooking the remainder of our stuffing mix. The first step is to slice an onion. The trick to slicing or dicing onions is to keep the root on, and it holds the onion together. Just going to slice some garlic fine. I'm not going to dice this, I'm just going to slice it. it's going to cook down, and it'll be tender. Then we're just going to go a little bit of that chile as well. Add as much as you want, if you like it hot, add more. If you like it medium, a little bit less than you would if you added more. That's going to go into a hot pan with a bit of oil. Next is some lemon rind and some fennel seeds. If you had a microplane, you could microplane it. Again, I'm just going to use my knife, keep it nice and rustic. You just want the yellow, none of the white stuff. It's all you want. Then what we're going to do is just slice through that. Get some lemon rind in there. A few fennel seeds as well. Give it a toss through. Then we'll wilt some spinach. It's just going to wilt down and soften up, so it'll actually collapse and cook into actually quite a small amount. That's ready to go, it's wilted down, it's soft and tender. What we'll do now is throw a couple of spoonfuls of our pesto in with our wilted spinach. That's going to go in there. Give that a fold through. Back in the bowl, it's just going to make it easier and less messy when I mix the eggs. All right, so two eggs, straight in there as well. Then a good spoonful of ricotta right on top of that. Give that a good mix through. There's still a little bit of heat in there as well. It's not going to cook it, it's just going to soften up that parmesan cheese. Just help it all blend together. All right, so these are our squid. It's been cleaned up already. All I'm going to do is take this skin off, then it's time to stuff it. You're just going to take the knife and you're just going to run it. Take these little wings off, and then you can literally just get your fingers in there, and just pull the skin out of it. We're going to stuff these little guys, pack them all the way in. Then just leave a little bit, just enough to put a skewer through it to hold it together. That's about how you want it. Once it goes on the grill, the squid itself is going to contract and shrink about it. Get a skewer, it's going to to through the end, and that's just going to seal it off for when it goes in the barbecue, so nothing falls out. Listen to that! That's actually not going to take long at all. With squid, you either want to cook it really quick, or really slow. Anything in between is going to be tough, chewy and horrible. It's about four minutes either side. Look at that char marks! God that looks good. I'm just going to hit with a bit of lemon juice, and then that's ready to come off, I reckon. Whack them on our chopping board. How good does that look! That's pretty well what you're after. Just cooked through, tender, it's not overcooked. Slice. That's what you're after. We're just going to plate it on a bed of pistachios, and then with lemon wedge on the side, and then Nona's given us some fresh pistachios, literally plucked off these trees. Gorgeous. And it's time to dig in and get her feedback. For you. - Thank you. - Fingers crossed. - [Voiceover] Good, good! - [Guy] Bellissimo? - - Don't be shy, don't be shy, there you go. Do you want a big one, little one? The whole family gets some! Belissimo, yeah? - [Voiceover] Very good. - [Guy] Thanks for having us. - Fantastic, very good, yeah. - Thank you. All right, pistachio-stuffed squid was delicious, but now it's time for dessert. We're going to do a Sicilian treat, people actually eat for breakfast, which is a bit weird, but it's delicious. A bit of brioche cut open, and then some delicious, epic pistachio gelato straight in there. Crown it with some pistachios. That's what I'm going to do, because it's hot and pistachio is delicious. Oh my god, that's going to be so epic! Let's go give it to the hungry masses. He looks hungry Make a mess. How awesome is that? How beautiful is Bronte? Good people, versatile pistachios. Look guys, thank you for watching, and make sure to check out next episode of Sourced at tastemade.com.

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