What is a piston?
is a paste made of raw garlic and basil and is the basis of Proven -French cooking. It is similar to the better known Italian pesto, made by the same method using many of the same components and used in a similar way. The paste is often served with bread and pasta or as a spice for meat or fish, but maybe it is most often associated with a piston soup, a light soup similar to minestone.
Like pesto, the piste is made by crushing raw ingredients and mixing the oil to achieve the required consistency. The word "piston" comes from Provenc's dialect and means "pound". Traditionally, garlic, basil, salt and olive oil ground together with mortar and thickness to create a smooth paste. A kitchen robot can be used, especially for large quantities, but most people agree to create a better paste manually.
Of course, as with many recipes, secret components and variations. Pine nuts and parmesýr Esan, which are the basic inGredientes in the pesto are sometimes included in the piston. Other nuts and hard cheeses can also be used and components from tomatoes to ham were included in individual recipes. Some recipes even replace basil with other herbs such as parsley.
When preparing food, the piste is added at the very end. Stiring on pasta or administration of fish or meat gives a bowl a fragrant surface. Cooking dulls taste and color. Even in the preparation of hot dishes, such as pistá soup, the paste added no more than 20 minutes before serving. To better maintain taste, it often mixes into the soup at the table like a spice.
Ideally, the paste should be used when it is made, but will maintain in the refrigerator for several days. During that time, however, he begins to lose his taste. If longer storage is assumed, freezing is the best choice and split the dose into easy -to -use parts. But the frozen paste will be mSet up naturally and the microwave is not a possibility.
pesto and piste are most likely to share common origin. The first references date back to the first century B.C. Although they are still quite similar, they remain clear, mainly because of the integration of pine nuts and parmesan Pesto as basic ingredients. On the other hand, the piste has a generally stronger garlic taste and can use more salt for a significantly provenance taste.