Recipe Savoury Truffles with Fresh Goat Cheese and Pistachio Nuts


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17 Feb 2017
Local time
11:15 AM
Milano, Italy

Serves: 4 to 5 | Preparation time: 20 mins | Cooking time: 0 mins

  • Fresh goat cheese: 100 g
  • Pistachio nuts: 100 g
  • Parmesan, grated: 30 g
  • Extra virgin olive oil (EVOO): 1 tbsp
  • Black pepper: to taste

Coarsely chop the pistachio nuts and set them aside in a large and shallow bowl.

Tip: You can chop the pistachio nuts by using a knife or by quickly blending them in a food processor; just mind not to grind them too finely, as you need some coarse pistachio crumbs and not a pistachio powder.
Mix together the fresh cheese and the parmesan in a bowl, along with the pepper, the olive oil and 2 teaspoons of the ground pistachio nuts. Stir thoroughly to distribute the ingredients evenly.

Use your fingers to shape the cheese mixture into small balls, with a diameter of about 1 cm. Coat each cheese-ball with the pistachio nuts by rolling it on the ground nuts in the shallow bowl.

Place the cheese-balls on a serving tray and let them cool down in the fridge for about half an hour. Take them out of the fridge 10 minutes before serving them to your guests.
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