Roast with pistachios

Pistachio Roast - A delicious recipe for roasted meat with a creamy pistachio sauce

We all want to bring delicious and memorable meals to the family or friends' table. Today, I invite you to discover a captivating recipe that, while deeply rooted in culinary tradition, will add a touch of originality to your kitchen. It's about Pistachio Roast, a dish that combines the juiciness of veal with the creaminess of pistachio sauce, offering an unforgettable culinary experience.

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 4

The history of Roast, a word that means "roasted" or "fried", transports us to the heart of gastronomy, evoking images of festive meals and moments of joy with loved ones. This recipe blends tradition with innovation, and the pistachio adds a crunchy note and a unique flavor.

Ingredients:
1 kg veal tenderloin
150 g pistachios
3 cloves of garlic
50 g butter
1 tablespoon flour
1 teaspoon dried thyme
1 can coconut milk (approximately 400 ml)
50 ml olive oil
salt and pepper to taste

Preparing the veal
1. Start by cutting the veal tenderloin into equal-sized pieces to ensure even cooking. It is important for the meat to be at room temperature before cooking, so let it sit for about 30 minutes.

2. In a large skillet, heat the olive oil over medium heat. Add the pieces of meat and sear them on all sides until they become golden and appetizing, about 5-7 minutes. This step is crucial as it will seal in the juices of the meat, giving it a juicy texture.

3. Once the meat is evenly browned, add salt, pepper, and the whole garlic cloves. Pour in enough water (or beef broth) to cover the meat and let everything simmer on low heat. Cover the skillet with a lid and let it simmer for 1-2 hours, depending on how tender you want the tenderloin to be.

Preparing the pistachio sauce
4. Meanwhile, prepare the pistachio sauce. In another skillet, melt the butter over low heat. Add the flour and mix well, allowing the mixture to lightly brown for 1-2 minutes to make a roux (base for sauces).

5. Gradually pour in the coconut milk, stirring constantly to avoid lumps. The sauce will begin to thicken, and the flavors will combine beautifully.

6. Add the ground pistachios and thyme, letting the sauce simmer on low heat for about 5 minutes. If you want a smoother sauce, you can use a blender to homogenize it.

7. Taste the sauce and adjust with salt and pepper to your liking. If the sauce is too thick, feel free to thin it out with a bit of the veal cooking juices.

Finalizing the dish
8. Once the meat is cooked and tender, remove it from the skillet and let it rest on a plate covered with aluminum foil to keep it warm.

9. Slice the tenderloin thinly and arrange it on plates. Pour the pistachio sauce over it, admiring the contrast of colors and textures.

Serving suggestions
To turn this meal into an unforgettable culinary experience, I recommend serving the Pistachio Roast alongside a fresh green salad and a portion of mashed potatoes or roasted vegetables. A bottle of white wine or a fresh fruit cocktail will perfectly complement this dish.

Practical tips:
- Make sure to use quality veal, preferably from a trusted supplier. This will make a difference in the final taste of the dish.
- If you want to add a spicy note, you can include a bit of ground chili pepper in the pistachio sauce.
- The pistachio sauce can also be used as a dip for fresh vegetables or on toasted bread.

Nutritional benefits:
Veal tenderloin is an excellent source of protein, vitamins, and minerals. Pistachios are rich in healthy fats, fiber, and antioxidants, providing an extra nutritional boost to the dish. Coconut milk adds a distinct flavor and creaminess, also being a healthier alternative to cream.

Frequently asked questions:
1. Can I replace veal tenderloin with another meat?
Yes, you can use pork or chicken, but the cooking time will vary depending on the type of meat chosen.

2. How can I store leftovers of the Roast?
You can store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stove before serving.

3. Can I make this sauce without coconut milk?
Of course! You can use regular milk or even a plant-based substitute, such as almond milk.

Now that you have all the necessary information, I invite you to try this Pistachio Roast recipe. With every bite, you will feel not only the delicious flavor but also the joy of sharing a dish cooked with love and care. Enjoy your meal!