Full question
Do you toast the pistachios for the Italian Christmas Pudding Cake, or just use them raw?
Our answer
Nigella's Italian Christmas Pudding Cake (from NIGELLISSIMA) has slices of pannetone layered with a billowy whipped mascarpone that is studded with marrons glacés (candied chestnuts), chocolate chips and pistachio nuts.
The pistachio nuts are raw, i.e. shelled and unsalted. Raw pistachio nuts are sweet and verdant and this can sometimes be slightly spoiled if the nuts are toasted, so we suggest using them raw. If you want to remove some of the papery skins then wrap the shelled nuts in a tea towel and rub hard and this should help to remove some of the skins.
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