🥐 Recipe: Fagottino al Pistacchio (Puff Pastry Pistachio Bundles)

A classic from Napoli:
Melanzane a funghetto by Isabella 🥰

🌟 Fagottino al Pistacchio – A Sweet Italian Surprise 🇮🇹🤤

A fagottino (literally “little bundle”) is one of Italy’s beloved pastries, often found gleaming behind glass counters of local pasticcerie. When filled with pistachio cream, it becomes an utterly indulgent treat that combines the flakiness of puff pastry with the rich, nutty sweetness of Sicilian pistachios. Each bite offers golden layers that crackle and give way to smooth, velvety filling—perfect with your morning cappuccino or an afternoon espresso.

Whether you’re in Naples, Palermo, or Rome, pistachio lovers will agree: the fagottino al pistacchio is a bite of pure bliss. Often dusted with powdered sugar or drizzled with a pistachio glaze, this pastry is both rustic and refined—a delightful combination of texture, aroma, and tradition.

🥐 Recipe: Fagottino al Pistacchio (Puff Pastry Pistachio Bundles)

Ingredients (Makes 4)

• 1 sheet puff pastry, thawed
• 4 heaping tsp pistachio cream (crema di pistacchio)
• 1 egg (for egg wash)
• Powdered sugar (for dusting)
• Chopped pistachios (optional topping)

Instructions:

1. Preheat oven to 190°C / 375°F.
2. Cut puff pastry into 4 equal squares.
3. Place a spoonful of pistachio cream in the center of each square.
4. Fold each square into a bundle, pinching the corners together like a parcel.
5. Brush with egg wash and sprinkle chopped pistachios on top (optional).
6. Bake for 15–20 minutes or until golden and puffed.
7. Let cool slightly, dust with powdered sugar, and enjoy warm!

Soft inside, crisp outside, and unmistakably Italian. 🇮🇹💚 Let me know if you want a homemade pistachio cream recipe too!

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You said:

A classic from Napoli: Melanzane a funghetto by Isabella 🥰

ChatGPT said:

🍆 A Classic from Napoli: Melanzane a Funghetto by Isabella 🥰🇮🇹

Straight from the heart of Naples comes a humble but deeply flavorful dish: Melanzane a funghetto. The name comes from the way the eggplant (melanzane) is diced and sautéed until tender and golden, resembling little mushrooms (funghetti). Isabella’s version, like many Neapolitan nonnas’, is packed with love and simplicity: just eggplants, tomato, garlic, and fresh basil, cooked to perfection and bursting with southern Italian soul.

Served warm or at room temperature, it’s a versatile side dish (contorno), a topping for bruschetta, or even a pasta sauce. It captures Naples’ rustic charm in every bite—creamy eggplant, rich tomato sweetness, and that unmistakable aroma of basil and garlic floating from the pan.

🍅 Melanzane a Funghetto Recipe (Neapolitan Sautéed Eggplant)

Ingredients

• 2 medium eggplants
• 2–3 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 250 g (1 cup) cherry tomatoes or canned peeled tomatoes
• Salt to taste
• Fresh basil leaves

Instructions

1. Prepare the eggplant
   • Wash and dice the eggplants into 1–2 cm cubes.
   • Salt them and let drain in a colander for 30 minutes, then pat dry.
2. Sauté
   • Heat olive oil in a wide pan.
   • Add garlic and fry until golden, then discard.
   • Add the eggplant and sauté until soft and golden on all sides (about 10–12 min).
3. Add tomatoes
   • Stir in the cherry tomatoes. Cook for another 10–15 minutes until they break down and coat the eggplant.
4. Finish
   • Season with salt and tear in fresh basil.
   • Let it rest a few minutes before serving.

Delicious hot or cold, melanzane a funghetto is pure Neapolitan comfort food—grazie, Isabella! 💕🇮🇹