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Prodotti al Pistacchio di Bronte

Pistachio products sale

  • 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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  • 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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Saffron & pistachios kulfi
 
Saffron & Pistachios Kulfi
 
 
Ingredients:
1 liter Full Fat Milk
1/2 tsp saffron
1 -2 green cardamon powder (opt)

II
1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)

III
1 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 powder
2 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 from time to time.

Step 2: Now add in pistachio powder.Cook for 5 minutes stirring continuously.

Step 3: Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.

Step 4: Now fill the emptied condense milk tin with milk powder. Add water to form a paste
Not to worry if there are some lumps remaining in the paste. 

These lumps will give a good texture at the end result.
Add this milk powder paste to the boiling milk

Step 5: Cook the milk mixture on low flame to the above picture consistency. This will take approx 25-30 minutes to reach the desired consistency. (This will ensure no crystals)

Step 6: Note: How to take out Kulfi from the Molds
Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water (KEEP THE MOLD LID CLOSED).

Now open the lid & insert a medium size fork in the center of Kulfi Molds.
Pull the fork towards your side.
Kulfi will come out with the fork.

Fonte
Read more at http://en.petitchef.com/recipes/dessert/saffron-pistachios-kulfi-fid-1518089#BH7DIfW0T6y8qizF.99



Nut and Seed Biscotti

Nut and Seed Biscotti

1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (see head notes)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil


Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.

Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.

Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.

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Gluten,Low Fat Pistachio Pasta from Bronte

Gluten , Low Fat Pistachio Pasta from Bronte


6 servings.
Ingredients:
1 cup Unsalted pistachios – use divided
2 tablespoons Olive oil
1 ½ pounds Gluten-free rice pasta
1 Small white or yellow onion, chopped (about 1 cup)
1-2 Cloves garlic, minced
4 Anchovy fillets
½ teaspoon Crushed red pepper flakes
½ teaspoon Black pepper
2 Cups nonfat or low fat milk or dairy-free milk
¼ cup Parmesan cheese, finely grated plus more for garnish (optional – leave out for dairy free)
Salt


Put ¾ cup of the pistachios in a food processor and grind until fine. Roughly chop the remaining ¼ cup of pistachios (about ⅛-inch pieces) and set aside for garnish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente – usually 2 minutes less than recommended on the package directions. Stir the pasta occasionally while cooking to prevent it from sticking to itself.
While pasta is cooking make the sauce. In a skillet over medium heat, heat the olive oil; then add the chopped onion. Cook onion until soft and translucent, about 5 minutes.
Add the minced garlic, anchovy fillets, red and black peppers. Cook for 2 minutes, smashing the anchovies as they cook to dissolve into the olive oil. Add the ¾ cup of ground pistachios and cook for 2 more minutes. Add the milk, turn up the heat to high and bring to a boil.
Reduce heat to maintain a slight boil and cook uncovered, stirring frequently, for 10 minutes or until the sauce has thickened. There will be some extra liquid in the sauce, but it will be absorbed by the pasta.
Add the ¼ cup parmesan cheese if you are using it. Taste the sauce and add salt if necessary. Turn off the heat.
When the pasta is finished cooking, remove 2 or 3 ladles of the pasta-cooking water and reserve and then drain the pasta. Return the drained pasta to the hot pan it was cooked in, add the pistachio sauce and cook over medium heat for a minute or two, tossing the pasta with the sauce to combine. Add some of the reserved pasta cooking liquid to the dish if the sauce seems too thick.
Serve with the reserved chopped pistachios sprinkled on the pasta and some additional parmesan cheese if using.

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Pistachio strawberry cake

foto ricetta

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
1 teaspoon of Baking powder
1/2 teaspoon of Baking soda
1 pinch of Table salt
200 grams of Mascarpone
100 grams of Powdered sugar
120 grams of Cream, whipped
1 teaspoon of Vanilla, paste
200 grams of Strawberries, fresh, medium sized
50 grams of Pistachio nuts, chopped

Preheat your oven to 180°C. Prepare a 20 cm baking tin which has been well buttered and covered with baking paper, set aside. Put pistachio nuts in an oven tray and bake for 5 minutes. Allow to cool. Place pistachio nuts into a blender and blitz for a few second until you get pistachio crumbs. Set aside.

In a bowl place your cake flour, cornstarch, baking powder, baking soda and salt. Mix until well combined.

In a large bowl mix the softened butter until fluffy and creamy. Add white sugar and mix again until the sugar is well incorporated.

Add one egg and mix again, add the other egg, mix until well combined.

Add your vanilla extract, incorporate Greek yogurt, slowly mix.

Add the flour mix and chopped pistachios and incorporate until well combined.

Pour the batter into the prepared baking tin. Bake in the preheated oven for about 35-40 minutes. Test the cake by inserting a clean wooden skewer in the middle of the cake. If the skewer comes out clean, then your cake is baked.

Let the cake sit at room temperature for about 10 minutes, release the cake from the tin on a wire rack and allow to cool at room temperature until completely cooled.

For the topping: in a mixing bowl place your Mascarpone cheese together with the powdered sugar, whipping cream and vanilla paste. Mix well until you get a smooth fluffy texture.

Dollop the cream cheese over the cooled cake and top with fresh strawberries and more chopped pistachios.

Place your cake in the fridge to chill for about 1 to 2 hours. Slice and serve.

Fonte autore:http://andreeachinesefood.blogspot.ro/2014/04/prajitura-cu-fistic-si-capsune.html

 

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 Creamy avocado pesto pasta

foto ricetta

180 grams of Pasta, Spaghetti
3 Avocado
30 milliliters of Lime juice
1 Garlic clove
10 grams of Mint, fresh
10 grams of Pine nuts
10 grams of Parmigiano Reggiano
1 teaspoon of Extra virgin olive oil (EVO)

First of all, peel the avocado and cut them into small pieces, then add the lime juice (this way they won’t get dark coloured) after that, add the chopped garlic, pine nuts, 10 gr (or more) of grated Parmesan cheese, some mint leaves, salt and 1 teaspoon of olive oil. Next step blend everything together until creamy texture, taste it and if you need add more salt.

After that, cook and drain the spaghetti (al dente) and join them to the creamy mixture and that’s it.

Fonte:http://aalifemoment.com/2015/02/22/creamy-avocado-pesto-pasta/

 

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Pistachio-Chia Yoghurt with Cacao Nibs

7 ounces of Pistachio nuts, with shell
1 tablespoon of Natural vanilla extract
1 Oranges
3 tablespoons of Lemon juice
1/2 cup of Chia seeds
2 Green kiwifruit, peeled and chopped
4 tablespoons of Agave syrup
1/2 cup of Cocoa Bean, nibs
1 cup of Raspberries

Soak the peeled pistachios for some time, at least an hour, better even longer (maybe overnight).

Drain and rinse the pistachios into a colander and set aside. In a blender or food processor, combine the pistachios, vanilla extract, agave or maple syrup, lemon juice, salt, orange juice and zest. Pulse until you have a really thick cream-like yoghurt.

Again using a blender, combine the chia seeds, kiwis, the remaining tablespoons of agave and lemon juice. Pulse until smooth.

To assemble the yoghurt: begin with a layer of yoghurt, continue with 2 dollops of kiwi-chia-puree, then berries. Garnish with a few sprinkles of cacao nibs. Repeat the steps until your jar or small bowl is filled, top with cacao nibs.

Fonte autore :http://www.contentednesscooking.com/pistachio-chia-yoghurt-with-cacao-nibs/

 

 

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Pistachio ice cream, made with the famous pistachios from Bronte 

80 grams of Pistachio nuts, shelled and finely chopped
240 milliliters of Whole milk
200 milliliters of Cream, fresh
80 grams of Sugar
2 Egg yolk


Blend the pistachios in a food processor and add 4 tablespoons of milk until you obtain a creamy mixture.

In a saucepan mix the milk (200 ml) and cream and heat over low heat. Add the pistachios. Measure the temperature with a cooking thermometer. It should not exceed 85 °C (185 °F). Cook for 5-6 minutes. Remove from the heat and let rest for 45 minutes.

Beat the egg yolks and the sugar with a wisk. The yolks should be creamy and pale yellow.

Heat the milk, cream and pistachios mixture again to reach the temperature of 85°C (185°F). Filter using a sieve. Add the milk to the egg yolk mixture, stirring slowly. Cook for a few minutes then remove from the heat and let cool completely, stirring a few times with a spoon.

If you have an ice cream maker pour the mixture into ice cream maker and follow the instructions.

If you do not have an ice cream maker, pour the mixture in a suitable container and store in the freezer for at least three hours. Remove from the freezer, stir and put back in the freezer for another three hours. At this point, the ice cream is ready. To give it a creamier texture blend for a few seconds and then put in the freezer for about 10 minutes.

Fonte autore:http://www.passionandcooking.com/2015/03/16/gelato-al-pistacchio-pistachio-ice-cream/

 

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PISTACHIO GELATO

Pistachio is a very peculiar flavor, you can like it or not, but for sure many gelateria are proud to offer the famous Bronte’s pistachio (or at least they say to use it). Often in the gelaterie this flavor is not really tasty or even worse it doesn’t taste like pistachio.

Making it at home is really easy, but obviously the result depends on the pistachio you use, I suggest to do it only if you have high quality pistachio and absolutely not salted unless you want a salted flavor (it is possible as well).

Ingredients:

  • 100 g of pistachio
  • 95 g of sugar
  • 300 ml of whole milk
  • 150 ml of heavy cream

Preparation:

The preparation of this gelato is very easy,  similar to the hazelnut gelato. Shell the pistachio and peel them a little bit (you can do it by putting the pistachios in boiling water for few minutes), put them in the grinder along with 50 g of sugar and grind it for some time. The better you grind them the better your gelato will be. If your grinder is powerful enough you will have a perfect pistachio paste.

Put the ground pistachio in the beaker and add the remaining sugar, the milk and the cream. Blend the mixture until you obtain a homogeneous mixture and the sugar is completely dissolved. If necessary blend it with the immersion blender for a couple of seconds.

When the mixture is ready, turn on the gelato maker and pour the mixture to freeze for about 40 minutes. When the gelato is ready serve it if you want with chips of chocolate, that is a good combination with pistachio.

pistacchio gelato

 

Fonte:http://homemadegelato.org/pistachio/

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