Strawberry Copetta with Pistachio Gelato by Dahlia Narvaez


Toasted Pistachio Sbrisolona
1 ½ cup (8 ounces) whole, shelled pistachios
3 sticks (12 ounces) unsalted butter
¼ cup plus 2 tablespoons of granulated sugar
1 ¼ cup powdered sugar
1 ¼ cup semolina flour or polenta
1 ¾ cups unbleached all-purpose flour
1 teaspoon kosher salt
2 extra-large egg yolks
3 tablespoons orange flower water

Whipped Cream (makes about 2 cups)
1 cup of very cold heavy whipping cream
¼ cup plus 1 tablespoon of crème fraiche or sour cream

Macerated Strawberries
2 pints strawberries, hulled and sliced lengthwise
3 tablespoons granulated sugar
Zest of 1 orange


Adjust oven rack to the middle position and preheat the oven to 325ºF.

Spread the pistachios on a baking sheet and toast in the oven until lightly browned, about 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, then coarsely chop half of the pistachios.

In a small saucepan, clarify the butter by heating it over medium-high heat until it boils with large, rapidly bursting bubbles. Turn the heat down to medium and continue cooking about 5 to 7 minutes, without letting it brown, until the butter becomes foamy and the bubbles are few and quieter. Remove from the heat and transfer to a bowl to cool. Skim the foam o the top and pour or spoon about 1 cup of the clarified butter, leaving the milk solids at the bottom of the bowl. Refrigerate any leftover butter for another use.

Turn the oven up to 350ºF.

In the bowl of a food processor fitted with the steel blade, combine the whole pistachios with half of the granulated sugar and process until it’s the consistency of fine meal. Add the remaining sugars, flours and salt, and pulse to incorporate. Add the egg yolks and flour, and pulse just to combine.

Add the cup of clarified butter and pulse on and o a few times until the mixture is just moistened, but does not come together. Transfer the dough to a mixing bowl and toss in the remaining chopped pistachios.

Put together a parchment-lined baking sheet. Pick up a handful of the dough, squeeze it together lightly in your fist, and crumble it in large chunks unto the baking sheet. Continue a handful at a time, crumbling the remaining dough.

Bake for 20 minutes, rotate the baking sheet and bake for another 20 minutes until lightly brown and firm to the touch. Cool completely and break up into uneven chunks.

To make the Whipped Cream, pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks. Do not overwhip the cream, as it will become curdled. Add the crème fraiche and gently beat until the whipped cream is thick and mousse-like. Use the cream, or cover the bowl and refrigerate until ready to serve (for up to several hours). Before serving, whip gently to stien if it separated.

To make the Macerated Strawberries, in a small bowl, add the strawberries and sugar. Using a microplane, zest the orange over the strawberries. Toss together with a spoon, set aside until ready to use.

In an 8 ounce glass, build the copetta by layering the different components above – starting with a layer of sbrislona, then followed by a layer of gelato, a layer of strawberries and repeat until the glass is nearly full. Top o the copetta with a dollop of whipped cream and garnish with a sprinkling of crushed pistachios.

Top Rated Recipes

fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!