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Prodotti al Pistacchio di Bronte

Pistachio products sale

  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

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  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

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Pistachio cake with lemon agave syrup   Ingredients: Ingredients:Cakes:½ sprouted buckwheat flour or buckies blended till fine½ cup active almonds ½ cup freshly shelled pistachios3 tbs agave 2 tbs coconut butter1 tbs fresh lemon zest SyrupIngredients:Equal amounts of fresh lemon juice and agave mixed together Preparation: Cake Preparation:In a food processor grind nuts and buckwheat if you need to until very fine. Add the agave and coconut butter and blend until it is sticky and will hold together well. Turn out and shape into individual round mini cakes.  To serve:Crush some extra pistachios and sprinkle over cakes. Add some lemon zest to…

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Baklava - christmas star - with pistachio and dried cranberries   Ingredients: For the Baklava: 1 package phyllo dough (400 g)250 g unsalted butter For the Filling: 2 cups walnuts, choppedZest of one lemon For the Syrup: 1 kg sugar800 ml water1 tablespoon pure Vanilla extract For Decoration: ½ cup dried cranberries coarsely ground½ cup pistachios, finely chopped Preparation: Preheat oven to 300 F (about 200 C).Divide filo into two equal parts. Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan. …

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Pistachio nan khatai for lite tea bites   Ingredients: All Purpose Flour: 3/4 cupBesan or Chickpea Flour: 2 tspSemolina: 2 tspButter: 3/4 stick (softened at room temperature)Sugar: 1/4 cup or add more to tasteCardamom Powder: 1/2 tspBaking Powder: 1/2 tspPistachios: few for garnishing Preparation: Let the butter soften at room temperature. Whip it with a spatula and add sugar.Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.Mix freshly crushed cardamom powder for aromatic flavor.Add butter and sugar mix in the flour mix. Knead to make a dough.Can add little more butter if required to…

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Saffron & pistachios kulfi   Ingredients: 1 liter Full Fat Milk1/2 tsp saffron1 -2 green cardamon powder (opt) II1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios) III1 tin Condense Milk ( Use Nestle Condense Milk for good results)Milk Power ( Fill to the full the emptied condense milk tin)8 tbsp water to dissolve milk powder2 tbsp sugar ( Optional - Depending on how much sweet you need) Preparation: Step 1: Pour milk in deep bottom pan & cook at medium heat.Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring…

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Pistachio nut ice cream Ingredients: - 1 1/3 cups shelled pistachio nuts- ¾ cup sugar- 2 cups heavy cream- 1 cup whole milk- Pinch of salt- 6 large egg yolks- 1 teaspoon vanilla extract- ½ teaspoon almond extract- ¾ cup pistachios, coarsely chopped Preparation: Step 1: Grind the 1 1/3 cups of pistachios in a food processor until finely ground, but not to a paste. Set aside. Step 2: In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep…

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Pistachio chocolate ice cream bombe Ingredients: 1) for Pistachio Ice Cream:- 2 cup of cream- 1 cup of milk- 2 cups pistachio butter (see previous recipe under preserves)- 100g sugar- 4 egg yolks- 3 drops of almond essence (optional) 2) Further:- 200g 70% cocoa chocolate- 200g chocolate sponge, bought or home made (recipe below) 3) for chocolate sponge:- 125g butter- 125 sugar- 125 SR flour- 2 eggs- 2 tablespoons milk- 1 tablespoon cocoa powder Preparation: Step 1: 1) for Pistachio Ice Cream:Place milk & cream in a pan over a very low heat and bring to a simmer. Whisk egg yolks…

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Cardamom, pistachio, almond & honey ice-cream   Ingredients: - 4 eggs yolks- 125 g sugar- 300 ml low fat milk- 200 ml liquid cream- Vanilla- 1 tea spoon ground cardamom- Crushed pistachios & almonds- Honey Preparation: Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil. Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring. Step 3: Return to heat and continue to stir until the cream starts to thicken. Step 4: This stage of cooking is known as nappe which is achieved between…

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Fig & rosewater ice-cream with crushed pistachios & dark chocolate Ingredients: - 4 egg yolks- 125 g sugar- 300 ml low fat milk- 200 ml liquid cream- Figs (peeled)- 2 table spoons rose water- Crushed pistachios- Dark chocolate chips (70%)   Preparation: Step 1: Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring. Step 2: Return to heat and continue to stir until the cream starts to thicken. Step 3: This stage of cooking is known…

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Saffron pistachio yogurt ice-cream...happy iwd   Ingredients: - Hung yogurt (out of 1 1/4 ltrs of yogurt)- 1 1/2 cups low fat cream- 1 - 1 1/2 cups powdered sugar- A good pinch of safrom- 1/2 cup of pistachio nuts, chopped- Saffron Caramel & pistachios for garnishing Preparation: Step 1: Take 1/4 cup of the cream, add the saffron to it, & microwave it for 30 seconds. Leave to cool & for the flavours to mature for at least 30 minutes. Step 2: Beat the hung yogurt till smooth. It should be nice & thick, & hold peaks. Add the cream, the…

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Pistachio Cookies 4 1/3 cups / 500 g raw pistachios from Bronte1 cup / 200 g granulated sugar1 tablespoon honey1 teaspoon vanilla extract1 1/2 tablespoons freshly grated lemon zest scant 1/2 cup egg whites / 3 1/2 oz - from 3 large eggs 1 cup confectioners' sugar, for coating cookies Preheat the oven to 350F / 180C. Pulse the pistachios in a food processor with 1/2 cup / 100 g of the granulated sugar until the nuts are finely chopped. (Heidi note: I pulsed the nuts until they were the texture of chunky, gravelly sand / lightly pebbled.) Combine the…

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