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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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  • 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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  • 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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Raw cranberry and pistachio white chocolate fudge

Ingredients:

White chocolate Fudge
1 cup raw cashews (soaked 3 hours)
60 g raw cacao butter (chopped)
100 ml maple syrup (light agave, coconut syrup or raw honey)
75 ml coconut oil
½ tsp vanilla powder
½ cup cranberries
½ cup shelled pistachios (halved)
½ cup shredded dried coconut
1/3 cup sultanas (or raisins)

Published in Break

Almond-pistachio cardamom n' saffron cookies

Ingredients:

- 1/2 cup almond milk powder
- 1/2 cup plain flour
- 1/2 tsp baking soda
- Handful of chopped pistachios
- 1 tbsp butter/oil
- 1-2 tbsp water to bind

Published in Break
Sunday, 12 April 2015 00:00

Almond pistachio milk

 
Almond pistachio milk
 
Ingredients:
- Almonds - 10nos 
- Pistachio - 6-7 chopped 
- Milk - 400 ml 
- Honey/Sugar - 1 tablespoon
- Cardamom Powder - 1/4 teaspoon
- Water
Preparation:

Step 1: Soak almonds overnight in water or for 30 minutes in hot water, wash and remove the skin.

Step 2: Make a paste of almonds, half of chopped pista with little water in mixi or blender.

Step 3: In a pan heat little milk (3-4 tablespoons) and add the paste, mix well and cook until the mixture becomes dry. Keep stirring to avoid burns.

Step 4: In another pot or pan boil remaining milk, add 2 tablespoons of the above mixture. If required add sugar or honey and cardamom powder.

Step 5: Garnish with chopped pistachio and almonds and enjoy your drink.

Fonte autore :http://www.indiankhanna.blogspot.com/

Sunday, 12 April 2015 00:00

Pistachio and cardamom cookies Sicilian

Pistachio and cardamom cookies

Recipe type:Other
Preparation:35 min
Cook time:25 min
Ready in:1 hour
Difficulty:Very Easy

Published in Break
Sunday, 12 April 2015 00:00

Pistachio from Bronte petit four cake

 
Pistachio petit four cake
 
Ingredients:
 
- 3/4 cup skinned pistachio nuts
- 1 2/3 cups sugar
- 2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 226g (8 ounces)unsalted butter, at room t- emperatur
- 1/2 cup milk
- 2 tsp vanilla extract
- 5 eggs, lightly beaten
- 3/4 cup apricot preserves
- Marzipan (below)
- Dark chocolate glaze (below)

1) Marzipan:
- 8 ounces almond paste
- 1 1/2 cups confectioners sugar
- 1/4 cup light corn syrup

2) Dark Ganache Glaze:

- 1 pound extra bittersweet chocolate
- 1 1/4 cups heavy cream

Preparation:

Step 1: Preheat the oven to 180C (350F. Butter three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Spread out the pistachios in a baking tray and toast in the oven for 7 to 10 minutes, until lightly coloured. Transfer to a dish and let cool completely. Finely chop the pistachios and set 1/4 cup aside for decoration.

Step 2: Put the remaining 1/2 cup pistachios in a food processor. Add the sugar and pulse just enough to grind them finely. Pour into a large mixing bowl and add the flour, baking powder and salt. Blend with the mixer on low for 30 seconds.

Step 3: Add the butter, milk and vanilla and wit the mixer on low, beat until completely incorporated. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans. Bake for about 25 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners and let cool completely.

Step 4: 1) Marzipan:
Crumble the almond paste into a large mixing bowl. Use an electric mixer on low speed to soften the almond paste. Add the confectioners sugar and corn syrup and beat until smooth. Wrap well in plastic so it doesn?t fry out and allow to rest at room temperature for 1 to 2 hours before rolling.

Step 5: 2) Dark Ganache Glaze:
Chop the chocolate coarsely and out it in a heatproof bowl. Bring the cream to a bare simmer. Pour immediately over the chocolate and let stand for 5 minutes. Whisk until smooth and use the glaze soon after making before it starts to set. Allow to cool and thicken slightly before use.

Step 6: To Assemble:
Roll out a third of the marzipan on a work surface dusted with a little confectioners sugar to about 1/8th inch thick. Set one of the cake pans upside down on the marzipan and trim around it with a small knife to make an 8 inch round. Repeat twice more with the remaining marzipan. Save your scraps to make roses for decoration if desired. Place one cake layer on a cake board, flat side up. Spread 1/4 cup of the apricot preserves evenly over the top, leaving a 1/4 inch margin all round to allow for spreading. Place one marzipan round on top of the preserves and spread 1/3 cup ganache glaze over the top of the marzipan so that it is completely covered. Repeat with the second cake layer, adding more preserves, marzipan and glaze.

Step 7: Add the final cake layer and top with preserves and marzipan as before. Place the whole cake on a wire rack set over a baking pan. Pour the remaining dark ganache glaze over the cake, spreading it as evenly as possible over the top and sides of the cake. Allow the ganache to set before transferring to a plate. It should be smooth and glossy.

Fonte autore http://sugareverythingnice.blogspot.it/

Published in Torte
Thursday, 02 April 2015 00:00

Pistachio chocolate ice cream bombe

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 and sugar in a bowl till combined. Whisk hot milk & cream into yolk mixture. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan. Cook gently until the mixture thickens and coats the back of the spoon. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. Mix together pistachio butter & custard mix. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour. Put mixture into prepared ice cream maker as per instructions for that appliance.

Step 2: Line 4-6 small bowls/moulds with cling film and scoop ice cream from maker into the bowls. Cut circles with a cookie cutter from the chocolate sponge and place on one on top of each bowl of ice cream and press down lightly, this forms the base of the bombe. Freeze until set and then remove from bowl by pulling the cling film. If the ice cream doesn’t come out, run hot water briefly around outside of bowl to release the ice cream.

Step 3: There are two ways of covering the bombe, you can either melt the chocolate and pour it over each bombe directly. Or you can line the bowls again with cling film, spoon melted chocolate into each one and spread chocolate up the sides of the cling film. Allow to set in the fridge for a few minutes and then insert the ice cream bombe into the chocolate case. Refreeze until ready to serve. You can hold the dessert like this for a week or two before using it.

Step 4: 3) for chocolate sponge:
Preheat oven to 180 degrees centigrade. Line an 8 inch cake tin with greaseproof paper. Remove cinnamon stick and star anis and pour remaining juice over plums. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.

Step 5: Add one egg at a time and whisk in between both additions. Sift in flour and cocoa into butter mixture and fold in with a metal spoon. Add milk and fold together ingredients.

Step 6: Bake in oven for 20 minutes or until an inserted knife comes out of the sponge clean.

autore:peasepudding

Published in Break

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 and sugar in a bowl till combined. Whisk hot milk & cream into yolk mixture. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan. Cook gently until the mixture thickens and coats the back of the spoon. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. Mix together pistachio butter & custard mix. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour. Put mixture into prepared ice cream maker as per instructions for that appliance.

Step 2: Line 4-6 small bowls/moulds with cling film and scoop ice cream from maker into the bowls. Cut circles with a cookie cutter from the chocolate sponge and place on one on top of each bowl of ice cream and press down lightly, this forms the base of the bombe. Freeze until set and then remove from bowl by pulling the cling film. If the ice cream doesn’t come out, run hot water briefly around outside of bowl to release the ice cream.

Step 3: There are two ways of covering the bombe, you can either melt the chocolate and pour it over each bombe directly. Or you can line the bowls again with cling film, spoon melted chocolate into each one and spread chocolate up the sides of the cling film. Allow to set in the fridge for a few minutes and then insert the ice cream bombe into the chocolate case. Refreeze until ready to serve. You can hold the dessert like this for a week or two before using it.

Step 4: 3) for chocolate sponge:
Preheat oven to 180 degrees centigrade. Line an 8 inch cake tin with greaseproof paper. Remove cinnamon stick and star anis and pour remaining juice over plums. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.

Step 5: Add one egg at a time and whisk in between both additions. Sift in flour and cocoa into butter mixture and fold in with a metal spoon. Add milk and fold together ingredients.

Step 6: Bake in oven for 20 minutes or until an inserted knife comes out of the sponge clean.

Fonte autore:https://peasepudding.wordpress.com/

Published in Break
Wednesday, 25 March 2015 00:00

Pistachio from Bronte strawberry cake

Pistachio strawberry cake

120 grams of Butter, softened

175 grams of Sugar, white
2 Egg, room temperature
100 grams of Greek yogurt
150 grams of Pistachio nuts, shelled
125 grams of White wheat all-purpose flour
125 grams of Cornstarch
2 teaspoons of Natural vanilla extract

Published in Torte

Pistachio from Bronte Mint Crusted Rack of Lamb

6 servings
Ingredients:
2 Racks of lamb, 8 bone each, trimmed and frenched
Kosher salt and black pepper
3 tablespoons Olive oil, use divided
½ cup Shelled, roasted, salted pistachios
3 cups Mint leaves, loosely packed
3 cloves Garlic, minced

Published in Secondi piatti

 

 

Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta

Ingredients:
For mint ricotta:
3/4 cup Sheep's milk ricotta
Pinch of kosher salt
Pinch of coarse ground pepper
1 Sprig mint, chopped in thin strips

For pistachio pesto:
1/2 Bunch arugula
1/2 Bunch parsley
1/4 cup Grated parmesan cheese
1/2 cup Pistachios, shelled
Pinch of kosher salt
Pinch of ground black pepper
1/4 cup Pistachio oil
1/4 cup Pumpkin seed oil

For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese

Published in Primi Piatti
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