Tortacchiòcchio…

… raw fennel and pistachio pie.
I haven’t been posting my raw dinners for a while!

Ingredients:
(makes 2)
1 fennel
40gr of pistachios
whole salt to taste

Method:
Pureé the fennel with a little water and strain its flesh with a kitchen cloth.
After soaking pistachios for a few hours, chop and add them to the chopped fennel, and season with salt.
Mash the mixture into muffin moulds, let them sit in the fridge for half an hour and then remove them from the mould directly on the plates.

Comments:
Today I took a stroll to the market and there was a beautiful stall where I finally bought a bag of pistachios, not roasted  and unsalted! I was too happy… they taste incredibly good 🙂
I’ve got other “weird” things that I’m going to “serve” you in the coming days…
So enjoy them!!

Chef: MikiVeg from VeganBlog

1. isabella 11 March 2011 at 07:17

   

   oh my gosh , fennel is my favourite veg.. and can you believe it I can’t find them in mexico….argh!!!
   but I will try with some substitute and advise how it comes out!!
   thanks for the receipe

   
   
2. EleonoraNW3 11 March 2011 at 10:16

   

   Hi Isabella! Maybe you could try with celeriac? It doesn’t taste like fennel of course, but the consistency is quite similar. Also, I think this raw pies can be done with different combinations of vegetables and nuts, such as pumpkin + almonds, or courgette + pistachios, or mushrooms + cashews… you know, it’s worth trying!

   
   
3. Titti 15 March 2011 at 14:54

   

   Oh my god! Delicious!!! 😀