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Cuando era pequeña, recuerdo que me fascinaba satisfacer mis antojos con ricos pistachos. Ahora de grande, nunca faltan en mi alacena. Los utilizo de muchas formas, para preparar helados, postres, diferentes platos salados y ensaladas.
Acompáñame a preparar un plato de vainas con una excelente gremolata, donde el ingrediente crocante de color verde y amarillo llamativo es el popular fruto seco que conocemos como Pistacho. Aquí también participan ingredientes como el ajo, el perejil, el aceite de oliva y el parmesano.
¡A todos en casa les va a encantar! Son ideales para acompañar carnes, pescados o pollo. Dicen por ahí que “barriga llena, corazón contento”. En este caso, no solo tendrás el corazón contento con este plato sino que también incorporarás algo de verduras en tu cena.
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Ingredientes
-
1
lb de vainitas
-
3
cucharadas de pistacho, pelados y tostados
-
2
dientes de ajo, picaditos
-
1
cucharada de ralladura de lima
-
3
cucharadas de perejil italiano, picado
-
3
cucharadas de queso parmesano, rallado
-
2
cucharadas de aceite de oliva virgen
-
Sal marina al gusto
-
Pimienta recién molida, al gusto
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Instrucciones
-
1
Lava bien las vainitas y córtales las puntas.
-
2
Coloca agua en una olla mediana y calienta a fuego medio hasta que hierva. Mientras tanto, en una sartén pequeña, tuesta los pistachos pelados, por unos 5 minutos a temperatura baja.
-
3
Procede a preparar la gremolata. En un recipiente pequeño y hondo, mezcla bien el ajo picado, la ralladura de lima, el perejil picado, el queso parmesano y los pistachos tostados. Reserva.
-
4
Una vez que el agua esté hirviendo, sumerge las vainitas por 3 minutos, para que se cocinen rápidamente y queden crocantes. Retira del fuego y pásalas a un colador para escurrirlas. Coloca las vainitas en un envase con hielo y agua para que se enfríen rápidamente y conserven su color verde llamativo. Sécalas en servilletas de papel.
-
5
En una sartén mediana, calienta las 2 cucharadas de aceite de oliva a temperatura media, incorpora las vainitas y saltéalas hasta que se impregnen del aceite y se calienten, por unos 2 minutos. Retira del fuego y agrega la gremolata, revolviendo bien.
-
6
Condimenta con sal marina y pimienta fresca, al gusto.
-
7
Sirve caliente.
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Consejos de expertos
-
consejo 1
Si las vainitas son frescas, recomiendo cocinarlas entre el primer y segundo día de compradas.
-
consejo 2
Si no deseas cocinar las vainitas en agua, puedes cocinarlas en el microondas por unos 8 minutos, en un recipiente hermético con dos cucharadas de agua.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Cuando era pequeña, recuerdo que me fascinaba satisfacer mis antojos con ricos pistachos. Ahora de grande, nunca faltan en mi alacena. Los utilizo de muchas formas, para preparar helados, postres, diferentes platos salados y ensaladas.
Acompáñame a preparar un plato de vainas con una excelente gremolata, donde el ingrediente crocante de color verde y amarillo llamativo es el popular fruto seco que conocemos como Pistacho. Aquí también participan ingredientes como el ajo, el perejil, el aceite de oliva y el parmesano.
¡A todos en casa les va a encantar! Son ideales para acompañar carnes, pescados o pollo. Dicen por ahí que “barriga llena, corazón contento”. En este caso, no solo tendrás el corazón contento con este plato sino que también incorporarás algo de verduras en tu cena.
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