From: Executive Chef Nathan Hood, Next Door Bistro, Mount Pleasant, SC. Yield: 8 servings. Pistachio Sauce (yields 2 cups): 2 cups pistachios 1 Tbsp. salt ½ cup olive oil Sformato: 3 Tbsp. butter 1 Tbsp. shallots 4 cups water 1⁄3 cup chicken stock 1 cup peeled and diced russet potatoes 1¾ cups (8 or 9) whole large eggs 1¼ cups light cream 5¾ cups shredded Manchego cheese 1 cup grated Parmigiano-Reggiano cheese 2 cups pistachio sauce as ...
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