Pistachio Beef "Rustico"
Rustic Savory Pastry

It is no secret that I adore pistachios.. this aromatic nut is flavorful and holds its own when combined with meats such as beef and sheep, but is as gentle as a lamb when whipped into a gelato and chocolates or used as a base for my smooth and tasty pistachio pesto and cream sauce. But then again, you will often just find me eating them right out of a plain paper sack, satisfied to snack on instead of the alternative, oily roasted peanuts and potato chips.

I'm always looking for ways to incorporate pistachios into my home cooking, and when I found that I had a couple extra cups the same night I was making a collection of savory pastries I began combining flavors. The pistachio and ground sirloin were definitely the stars, but they combined well with sauteed shallots, fennel and garlic, red pepper, capers and raisins.

I first browned my ground sirloin, then added red pepper flakes as well as cayenne pepper, ground black pepper, salt, capers and raisins. In a food processor I ground my shelled pistachios and then added them to the beef mix.

In a separate saute pan in olive oil I lightly sauteed my chopped shallots and fennel till translucent. Then I added my finely chopped garlic and continued to saute till golden. This was then added to the pistachio beef mix. I approximately used 1 onion, 1 shallot and 3 cloves of garlic. (for added flavor, a minced green and red pepper sautéed along with the garlic, shallots and fennel would also be amazing!)

When all ingredients were combined I then added a few more teaspoons of olive oil, an 1/8 cup of beef broth and a dab of butter plus a few more seasonings for taste.

The "pastry" is a post in itself. Pasta Frolla is the typical Southern Italian pastry for Rustici and Crostata's. It is by far my favorite pastry to use and is not too hard to make. It tastes like a combination of a shortbread crust and pie pastry dough, but in my opinion is better than both and holds up to many a pastry dessert.

I do love Nick Malgieri's pastry recipe's, and his are usually my "go to" recipes of choice.

But this Italian Pasta Frolla recipe is the basic recipe you can find in almost any Italian cookbook or Nonna's kitchen collection.


1 1/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 oranges
1/2 cup cold unsalted butter, cut into bits
1 large eggs, beaten lightly
1 teaspoon vanilla


1.In a bowl, whisk together the flour, sugar, salt, and zest.
2.Cut in the butter, until it resembles coarse meal.
3.Add the egg and the vanilla and toss the mixture until incorporated.
4.Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
5.Chill, wrapped in plastic at least 1 hour or overnight.
6.Let the dough stand at room temperature until softened, but still firm enough to roll out.

Buon Anno and Buon Appetito!!
I hope you and yours enjoy a Blessed New Year,
From My Kitchen..



Lynn Richards said...

these photos are gorgeous!!! It all looks so, so good.
Happy New Year!

Joanne said...

I'm a big pistachio lover as well and I adore how unconventional this is! In. Love.

marye said...

This looks fantastic... I love the lemon in the pastry... and pistachios? MMmmmmm.

The Food Hunter said...

I'm also a huge fan of pistachios also. great recipe.

Claudia said...

I need to make this yesterday. I love anything pistachio and always used then nuts sweetly (or just consume copious amounts of them). This is a sort of Italian pasty and feels so earthy. I agree that Malgieri never steers you wrong.

bellini valli said...

I am always looking for a winning pastry recipe since my success rate is lacking. Your photos make me want to head to the kitchen and make a batch right now.

5 Star Foodie said...

The combination of pistachios, beef, raisins and capers sounds amazing, what a delicious filling! The pastries look just scrumptious!

Beth said...

That recipe looks so great! Believe it or not, I've never tried one of Nick Malgieri's recipe. I have to change that soon!

dining room tables said...

The photos just made me starve! It really looks so delicious.

Kim - Liv Life said...

Laurie, your photos, as usual, are gorgeous! This dish looks wonderful, not something that I would have really looked at, but after reading your post I'm eager to try. Nicely done!

Kim said...

The word rustic always gets me. I am always up for throwing together simple, down to earth fare. It keeps us grounded as cooks to honor the traditional methods.

The pistachios are also making my mouth water.

Mary said...

Laurie, this really sounds wonderful.I love pistachios so this dessert is a natural for me. This is my first visit to your blog and I spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary

Sammie said...

I'm always looking for an on-the-go meal and I love making homemade pizza pockets. This looks awesome and so good!

Megan said...

Yum Laurie, these sound amazing!

But where did the puff pancakes go? They were in my reader.

Lori Lynn said...

Hi Laurie - such a great combination of flavors! Great pics too!

Sianna said...

Wow!thanks for sharing this recipe. looks so yummy! we call this in the philippines is empanada!

Louis said...

It's nice to know how to make such food. Thanks a lot for sharing that recipe. It's really nice of you.

italian ingredients

MarkRupperts said...

Pistachio Beef "Rustico" looks delicious. I'd love to try this one. Thanks for sharing the recipe at least I have something to look into in case I forget something. Great post!

beef jerky australia