For someone who travels as much as I do, you would think I would know how to pack fine foods to avoid having them confiscated by security. That, sadly, is not the case. Each time I fly out of the Catania airport (the closest major airport to Noto, a pilgrimage destination for sweets lovers who rightfully worship pastry chef Corrado Assenza of Caffè Sicilia), I accidentally pack a jam, a spread, or a bottle of something acquired on my journey in my carry-on. In one of my worst incidents, security pulled my bags off the conveyor and confiscated three jars of Caffè Sicilia’s pistachio spread. “That’s not a liquid!” I protested. “That’s the thickest yet most spreadable Bronte pistachio magic available to mankind!” I would bet money that that green gold skipped the trash bin and ended up in a security guard’s knapsack.
This homemade pistachio paste (from my cookbook Food of the Italian Islands) isn’t as showstopping as Caffè Sicilia’s, but it’s plenty good to tide you over until your next trip to the island. The spread is only subtly sweet, a nod to Corrado’s restrained use of sugar. If you’re a real sweet tooth, you won’t mind adding another tablespoon.
Makes ¾ cup
8 ounces salted, shelled pistachios (I like the Bronte variety)
2 tablespoons sugar
¾ cup water
In a food processor, combine the pistachios, sugar, and half the water and process until smooth, adding the remaining water a few tablespoons at a time.
The crema di pistacchio is ready to be spread on bread as a snack or dessert.
The crema di pistacchio will keep in a sealed container in the refrigerator for 4 days, and in the freezer for up to 3 months.
For more Sicily recommendations, see my full guide here. US-based readers can purchase Marco Colzani’s Pistachio Spread from Gustiamo.
