Sables with pecorino cheese, Grappa and pistachios
Appetizers
Young
Grazia Perrone
About 1 hour
Ingredients:
50 g white flour
50 g butter
50 g pecorino sardo cheese
2 tablespoons of Grappa
Black pepper
A few drops of green food coloring
50 g butter
50 g pecorino sardo cheese
2 tablespoons of Grappa
Black pepper
A few drops of green food coloring
For the filling
30 g pistachios
250 g cream cheese like Philadelphia
50 g whipped cream
Black or white pepper
1 tablespoon of Grappa or flour 00
30 g pistachios
250 g cream cheese like Philadelphia
50 g whipped cream
Black or white pepper
1 tablespoon of Grappa or flour 00
Preparation:
Place all the ingredients listed for the preparation of sables in the glass of the mixer.
Operate it for a few seconds until the ingredients form a ball.
Remove it from the mixer, knead briefly and divide it into two portions. Add a few drops of green food coloring to one portion.
Form two rolls, about 5 cm thick, wrap each of them with plastic wrap and place in the refrigerator for 30 minutes at least.
After this time put the rolls on a cutting board and cut them in 1-cm-thick slices.
Place them on two large baking sheets, (one baking sheet for each type of biscuit) previously moistened with water to better adhere to the parchment paper.
Bake, one at a time, in a preheated oven, ventilated at 170° for 5'/7' appear until golden and let them cool.
If you do not eat them within a short delay, put them in tins.
Mine have been stationed for about 20 days .
While the oven is still in operation toast the previously boiled and peeled pistachios.
Operate it for a few seconds until the ingredients form a ball.
Remove it from the mixer, knead briefly and divide it into two portions. Add a few drops of green food coloring to one portion.
Form two rolls, about 5 cm thick, wrap each of them with plastic wrap and place in the refrigerator for 30 minutes at least.
After this time put the rolls on a cutting board and cut them in 1-cm-thick slices.
Place them on two large baking sheets, (one baking sheet for each type of biscuit) previously moistened with water to better adhere to the parchment paper.
Bake, one at a time, in a preheated oven, ventilated at 170° for 5'/7' appear until golden and let them cool.
If you do not eat them within a short delay, put them in tins.
Mine have been stationed for about 20 days .
While the oven is still in operation toast the previously boiled and peeled pistachios.
Now prepare the filling:
Put the cream cheese, a pinch of salt, a sprinkling of black pepper and a tablespoon of Grappa in a bowl with high sides
Whip the cheese and Grappa with an electric mixer fitted until it becomes soft then add the cream.
Continue whipping the ingredients until they become very frothy.
You should get in a few seconds a frothy mixture.
Blend in a food processor or hand chop the pistachios and place in a small bowl.
Pair the cookies, with the filling in the middle, then roll them in chopped pistachios.
Arrange the appetizers, as they are prepared, in a dish and put in the fridge it's time to serve them.
Put the cream cheese, a pinch of salt, a sprinkling of black pepper and a tablespoon of Grappa in a bowl with high sides
Whip the cheese and Grappa with an electric mixer fitted until it becomes soft then add the cream.
Continue whipping the ingredients until they become very frothy.
You should get in a few seconds a frothy mixture.
Blend in a food processor or hand chop the pistachios and place in a small bowl.
Pair the cookies, with the filling in the middle, then roll them in chopped pistachios.
Arrange the appetizers, as they are prepared, in a dish and put in the fridge it's time to serve them.
Notes:
Sables, also known as a French butter cookie or Breton biscuit, is a French classic cookie coming from Normandy, France. Sables, the name in French means "sand", refers to the sandy texture of this delicate and crumbly short bread.
