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Prodotti al Pistacchio di Bronte

Benvenuto su

DOSicily.com

Prodotti al Pistacchio di Bronte

Products on offer

  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour

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  • 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.

    ADD TO CART

  • 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.

    ADD TO CART

Tuesday, 08 August 2017 00:00

Pistachio chestnut chocolate cake

Pistachio chestnut chocolate opera style cake

Recipe type: Other
Number of serving: 4 servings
Preparation: 15 min
Cook time:20 min
Ready in:35 min
Difficulty:Easy

Thursday, 26 November 2015 00:00

Saffron almond pistachio cupcakes

Saffron almond pistachio cupcakes

Ingredients:
All purpose flour: 1 cup
Sugar: 1/2 cup
Baking Powder: 1tsp
Baking Soda: 1/2 tsp
Orange zest : 1 tsp
Eggs: 2
Butter: 1/4 cup or Margarine
Milk: 1/2 cup
Saffron: 1 tsp, dissolved in milk and few strands for garnishing

Published in Break

Break fast smoothie with hemp and sicilian pistachio cookies

Ingredients:

BREAKFAST SMOOTHIE WITH HEMP:
Ingredients:
any fruit ( I used 1 altafou mango)
any berries (I used 6 big straw berries)
any milk or yogurt or juice (I used 1.5 cup regular milk)
2 tbsp hulled hemp seeds( Increase the amount if using juice)
4 green cardamoms ( shells discarded)
Honey (optional)

Ingredients for Sicilian Pistachio cookies:

Published in Break

Chocolate chip cookies with cranberry & pistachios

Ingredients:

- Plain flour 255 g
- Salt 5 g
- Baking soda 5 g
- Unsalted butter 150 g
- Brown sugar 100 g
- Sugar 55 g
- Corn syrup 3 1/4 tbsp
- Milk 2tbsp
- Vanilla essense 3/4 tbsp
- Bittersweet chocolate chips 200 g
- Pistachio nuts 100 g
- Dried cranberries 85 g

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

Pistachio and chocolate covered figs

 
Pistachio and chocolate covered figs
 
Ingredients:
- 1 dark chocolate bar (100 g), preferably Fairtrade, -80% cacao
- 2 teaspoons hazelnut butter
- a pinch of cinnamon
- a pinch of chilli powder
- a pinch of whole sea salt
- 8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
- 2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped
Preparation:

Step 1: First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts.

Step 2: When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly.

Step 3: Transfer the chocolate in a cup and start dipping the figs, holding them by the stems.

Step 4: Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray.

Step 5: Refrigerate for 30-40 minutes and enjoy.

Fonte autore:http://www.cottoecrudo.com/en/

Published in Break
Sunday, 12 April 2015 00:00

Pistachio gelato from Bronte

Pistachio gelato
 
Ingredients:
- 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
- 3/4 cup sugar
- 2 cups whole milk
- 1 teaspoon almond extract
- 5 large egg yolks
- 2 drops green food coloring
 
Preparation:

Step 1: Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan.

Step 2: Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan.

Step 3: Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).

Step 4: Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.

Step 5: Process custard in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze.

Step 6: (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.

Fonte autore:http://blissfullydelicious.wordpress.com/

 

Pistachio and chocolate covered figs

Chocolate pistachio fingers

Published in Break
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