Products on offer

  • 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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  • 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.

    INGREDIENTS:

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

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  • 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 DoSicily.com presents is a real delight for greedies.

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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

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:

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

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

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/

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

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DOSicily.com 

Contattaci : 3297799265 

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Sede Amministrativa: Via Simeto 34 - 95034 Bronte (CT) Italy

P.IVA 05304340879

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