Under the volcano Etna, in Bronte (Sicily), the finest pistachios in the world grow. They are the famous Sicilian pistachios, with an intense purple color, rare because they grow on trees perched on volcanic soil which is the sap that gives them unique characteristics in the world. Naturally pesticide-free, they are harvested every two years and only takes place manually given the inaccessible areas in which many plants are located.
A handful of these precious gems, rocket/arugula leaves from my garden and lentils are enough to make a proposal like this delicious.
Our suggestion is Tűzkő Riesling 2022 by Tűzkő Birtok: “The sip is fresh, overall well balanced in its components, the aromatic taste persistence of lime and lemon citrus is good”. For the dull review click here.
© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY
Ingredients for 4
- 150 g arugula (rocket)
- 150 arugula
- 80 g pistachios
- 200 g lentils, boiled
- 1 onion
- 50 g apple vinegar
- 1 tsp mustard
- 100 ml Extra virgin olive oil
- Pinch of sea salt
©Veronica Lavenia-The Wolf Post
Method:
- Rinse the vegetables. In a bowl, arrange the vegetables, pistachios, lentils and chopped onion.
- Make a vinaigrette with apple vinegar, oil, salt and mustard, mixing the ingredients with a fork.
- Season the salad and serve.
