Boats with pistachios cream

00788 BOATS with PISTACHIO CREAM INGREDIENTS for 6 PEOPLE for the pasta BRISA: 200 g of flour, 100 g butter, salt.

For the cream: 400 g of fresh robiola cheese, 200 g of unshelled pistachio nuts, a tablespoon of Parmesan cheese and pepper.

Remove from refrigerator butter and reduce it into pieces.

Pour on the work surface with flour, add the softened butter and Knead gently with your fingertips.

Add to pasta 50 g cold salt water and continue to mix for seven minutes.

You will get a smooth and homogeneous.

Formed into a ball, wrap it in foil and put it in the fridge to rest for about 30 minutes.

Preheat oven to 200° Take the dough out of the refrigerator; level it with a rolling pin, bringing it to the thickness of 3-4 mm.

Take boat stencils and ungeteli thoroughly with the butter.

Line stencils with pasta, eliminating the dough coming out from the edges.

Prick the bottom of the dough with a fork; Bake for 15 minutes and, when cooked, remove from the oven and let them cool.

Pistachios roasted in the oven for about 7-8 minutes.

Wash them, always coil them in a towel and pat dry to remove cuticles.

Keep then from 12 whole pistachios and mince finely.

Then mix in a bowl with fresh robiola with chopped pistachio nuts, grana and ground pepper.

Remove the pasta BRISA boats from moulds and fill with Pistachio cream.

Decorate each boat with a whole pistachio.