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Prodotti al Pistacchio di Bronte

Products on offer

  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.



  • Nougat pistachio Sicily

    Nougat pistachio Sicily

    The nougat is a typical Christmas sweet, and you can find it in many different ways: hard, soft, very hard, with chocolate, etc...
    The one that presents is a real delight for greedies.


  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.


    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.


Tuesday, 24 March 2015 00:00

Sea Bass With Thai Curry And Pistachios from Bronte

Written by 

Sea Bass With Thai Curry And Pistachios from Bronte

1/3 cup Pearl tapioca
4 Stalks lemongrass
2 teaspoons Galangal
2 teaspoons Ginger
8 Lime leaves
24 ounces Coconut milk
1 Bunch fresh basil
1 Bunch fresh cilantro
2 Limes
salt and pepper
1/2 cup High quality cooked white crab meat
1/4 cup Fresh corn
1 Bunch white scallions, sliced
Thai curry paste to taste
2 cups Pistachios, shelled

20 ounces Sea bass

For tapioca:
Boil tapioca in water until cooked. Rinse in cold running water to remove starch.
In a small sauce pot, sweat 1 stalk sliced lemongrass, 1 teaspoon galangal, 1 teaspoon chopped ginger, and 4 lime leaves. Add 12 ounces coconut milk and simmer for 10 minutes. Add a few sprigs of basil and cilantro, juice of 2 limes and salt to taste.Simmer for 3-4 more minutes. Strain coconut milk and 1 cup of cooked tapioca and crab meat.
For corn:
Clean corn from the cobs. Put corn cobs in a stock pot with enough cold water to cover.Simmer for 30 minutes to make a corn stock and strain.
In a large sauce pan, sweat 2 stalks sliced lemongrass, scallions, 4 lime leaves, 1 teaspoon galangal, and 1 teaspoon chopped ginger. Add corn and continue to sweat. Add curry paste and 1 cup pistachios from Bronte. Add corn stock and 12 ounces of coconut milk. Season with salt to taste and simmer for 30 minutes. Blend in a high speed blender and strain.
For fish:
Season with salt and pepper. Sauté fish fillets until the skin is crisp and flesh is cooked through.
For garnish:
Lightly toast 1 cup pistachios in the oven.
To serve
Place 2 spoons of tapioca and crab in centre of bowl. Sprinkle some pistachios on top.Place fish on tapioca. Garnish with leaves of basil and cilantro. Pour corn curry sauce around fish.

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