Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Sables with pecorino cheese, Grappa and pistachios


Place all the ingredients listed for the preparation of sables in the glass of the mixer.
Operate it for a few seconds until the ingredients form a ball.
Remove it from the mixer, knead briefly and divide it into two portions. Add a few drops of green food coloring to one portion.
Form two rolls, about 5 cm thick, wrap each of them with plastic wrap and place in the refrigerator for 30 minutes at least.
After this time put the rolls on a cutting board and cut them in 1-cm-thick slices.
Place them on two large baking sheets, (one baking sheet for each type of biscuit) previously moistened with water to better adhere to the parchment paper.
Bake, one at a time, in a preheated oven, ventilated at 170° for 5'/7' appear until golden and let them cool.
If you do not eat them within a short delay, put them in tins.
Mine have been stationed for about 20 days .
While the oven is still in operation toast the previously boiled and peeled pistachios.

Now prepare the filling:
Put the cream cheese, a pinch of salt, a sprinkling of black pepper and a tablespoon of Grappa in a bowl with high sides
Whip the cheese and Grappa with an electric mixer fitted until it becomes soft then add the cream.
Continue whipping the ingredients until they become very frothy.
You should get in a few seconds a frothy mixture.
Blend in a food processor or hand chop the pistachios and place in a small bowl.
Pair the cookies, with the filling in the middle, then roll them in chopped pistachios.
Arrange the appetizers, as they are prepared, in a dish and put in the fridge it's time to serve them.

Recommended Grappa:
Sarpa di Poli

Link to the recipe:

  • Ingredients:

    50 g white flour
    50 g butter
    50 g pecorino sardo cheese
    2 tablespoons of Grappa
    Black pepper
    A few drops of green food coloring

    For the filling
    30 g pistachios
    250 g cream cheese like Philadelphia
    50 g whipped cream
    Black or white pepper
    1 tablespoon of Grappa or flour 00

  • Author:
    • Grazia Perrone
  • Typology:
    • Appetizers
  • Preparation time:
    • About 1 hour
  • Notes:
    • Sables, also known as a French butter cookie or Breton biscuit, is a French classic cookie coming from Normandy, France. Sables, the name in French means "sand", refers to the sandy texture of this delicate and crumbly short bread.