The Plant Initial
ialmente cultivated by the Greeks and Romans in the 1st Century AD, is the greatest expansion under the name Arab, whose planted at an altitude between 400 and 800 meters in the neighborhood of Mount Etna. Bronte Pistachio produces 1% of the world, the major producing countries are: Iran, Syria, Turkey, California, which in their various none can match the quality pistachio of Bronte. It looks slim and sleek compared to others with an emerald green color inside very compact .. The very sweet one. Its quality the territory has all the lava it is grown, to the Mediterranean climate (mild and rainy winter, hot and dry in summer). Pistachios are rich in
: Protein, fat, carbohydrates, fiber, iron, calcium, phosphorus, magnesium, potassium and some vitamins and a high concentration of Ω3, useful for preventing cardiovascular disease.
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penne pistachio
Ingredients: gr. 500 of penne, a pack of 250 gr. cream, 50 gr. finely chopped pistachios, 50 oz. crudely chopped pistachios, 50 oz. of ham or bacon, a medium-sized onion, 50 gr. of butter. Preparation: Cut the onion and ham and fry with the butter, mix well the cream with finely chopped pistachios and add them to the fried. Cook the penne in boiling salted water, drain when al dente and mix with the room already prepared. Serve piping hot penne and sprinkle each portion with the remaining chopped pistachios.
penne pesto pistachio
Ingredients for 6 persons: 600 gr penne, 150 gr pistachio pesto, onion, a slice of ham or bacon, 400 gr. heavy cream, chopped pistachios. Sauté onion, add the ham or bacon, cut into cubes, pour the cream and stir-fry pesto.Fate pennette already drained. Sprinkle the penne with chopped pistachios.
Pistachio Risotto Ingredients: 300g rice, broth, 100g of pistachios, a glass of cognac, 50 grams grated Emmentaler, 50g of parmesan cheese, onion, onion, 1 / 4 of cream, 80g of butter. Boil the pistachios for 10 minutes, then peel and 1 / 3 sieve, or crush them, the rest left whole. In a saucepan, toast the rice with the onion with half the butter and whole pistachios, add the cognac, pistachio cream, broth and salt to taste. Cooked, add the cheese, the rest of the butter and mix well.
Spaghetti Pistachio
Ingredients for 4 people: 500 gr. of noodles, 100 ml. heavy cream, olive oil to taste, onion, 100 gr. pistachio pesto, salt to taste, Parmesan grattugiato.Fate fry the onion (sliced \u200b\u200bappropriately) in a little 'oil, add the pesto and cook for a few minutes to fire off, add the cream, pouring a little to time, and stir until a smooth sauce. Meanwhile, bake the spaghetti in salted water, drain and toss with the sauce first obtained. Mix well and serve. Add Parmesan cheese to taste. You can drizzle with a little 'pistachio.
Fettuccine with pistachio sauce
Serves 4 persone500 gr. of noodles, salt, parmesan cheese, 100 gr. pesto pistachios, 40 oz. burroFate to boil the pasta in abundant salted boiling water. Drain the pasta, and season rovesciatela in a bowl, stirring well with pesto, melted butter and parmesan cheese. Serve hot. It is the simplest recipe, where you can savor all the flavor of the pistachio.
clams and penne pistachio
Ingredients for 4 people: 500 gr. of pendette, 100 gr. pistachio pesto, 1 clove garlic, pepper, 1 kg. mussels or clams, salt and olive oil (enough), pecorino or parmesan grattugiatoPulire the mussels (or clams), put them in a pot with water and salt and cook, and when the mussels open up to separate the flesh from the shell and fry in a pan with a little 'oil and garlic, add the flame extinguished pesto, stir and let stand a few minutes. Meanwhile, put to boil water for pasta, and at the boil, add salt, then toss the penne. When cooked, drain the pasta and mix with the sauce before obtained. Add a little 'pepper and pecorino or Parmesan cheese to taste.
Fusilli in pistachio sauce
Ingredients for 4 people: 500 gr. fusilli, 100 gr. pistachios, 1 / 4 of cream, a pinch of marjoram 50 gr. of butter, Parmesan cheese, pepper and sale.Pestare the pistachios in a mortar until a homogeneous mixture, place in a bowl and slowly pour the cream, salt and pepper sauce and then add the marjoram. Cook the fusilli in boiling salted water and season immediately with golden melted butter and grated Parmesan cheese, pistachios, add the sauce, stir and serve.
Lasagna with meat sauce and pistachio
Ingredients for 4 people: 250 gr. of minced beef, 200 gr. pistachio flour, 100 gr. melted cheese, onion, 500 gr. butter, 100 gr. parmesan cheese, 500 gr. of white sauce, 250 gr. lasagna. Preparation: finely chop the onion and fry in a pan with 70 gr. of butter, and when you add the chopped dried beef with a pinch of salt, sprinkle with wine and let all cook until the juices you will be completely dry. Grease a baking sheet, alternating the procedure of preparation of lasagna pasta and meat sauce, white sauce of flour and pistachio. Bake at 180 degrees for 30-40 minutes.
Gnocchi of polenta with a sauce of artichokes and pistachio
Ingredients for 4 people: 350 gr. corn flour, 1, 25 l of milk, 500 gr. Jerusalem artichoke, 2 tablespoons cream, 40 gr. grated Parmesan cheese, 40 gr. of shelled pistachios, 1 sprig of sage, 60 grams. of butter, salt and pepper. Prepare the polenta with the corn flour, milk and salt. Meanwhile, a sharp knife to peel the artichokes and boil them in salted boiling water for 20-25 minutes. Drain and pass them to the mixer with 20 gr. of butter, cream, salt and pepper. Blanch the pistachios in a saucepan with boiling water, the skins and chop coarsely Privatel with a knife. Take dried sage in a pan with the remaining butter over low heat, add the pistachios, salt and pepper. Spread a bed of hot sauce on individual plates, then lean over spoonfuls of polenta. Season with melted butter, sage and pistachio nuts, sprinkle with Parmesan cheese and serve. The ingredient - Jerusalem artichokes: It 's a tuber with a sweet taste with different energetic properties that make it suitable for feeding to all. It 'is well recommended in the diet of diabetics, despite its sweet taste. (From "Encyclopedia of Italian cooking" (No. 2) of the Republic)
Farfalle with ricotta and pistachio pesto
Ingredients for 4: pistachio pesto, ricotta, nutmeg. Preparation: Bring the butterflies preferred to cook, mix well together 300 gr. with fresh ricotta 90 gr. Pistachio pesto and a pinch of nutmeg, drain the pasta leaving a bit 'of broth, stir and serve butterflies decorated with a sprinkling of pistachios.
Butterfly pistachio
Ingredients for 4 people: 350 gr of butterflies, 80 gr. of pistachios, chopped onion, 1 slice of ham, 70 cl of cream, some milk, 1 tablespoon of butter, 1 teaspoon of curry, a little brandy. Preparation: Melt the butter in a saucepan and sauté the chopped onion, add the diced ham and a little chopped pistachios. Mix, flamed with brandy, add the curry powder and cream diluted with milk. Cook pasta in boiling salted water until al dente and drain. Jump butterflies in a saucepan with the sauce and pepper and serve sprinkled with chopped pistachios. Variant: the recipe, very rich, you can simplify eliminating the brandy and the exotic touch of curry.
Spaghetti al pesto with pistachio
Ingredients for 4 people: 400 gr. spaghetti, basil, garlic, toasted pine nuts, pistachios, almonds, Parmesan, pecorino, salt. Preparation: Prepare the pesto in a mortar or blender with all ingredients, add olive oil to taste and mix well. Cook the noodles in hot water well salted, cooked, add the pesto and mix. Serve hot with the addition of a handful of chopped pistachios.
Spaghetti with pesto alla Genovese and pistachio
Ingredients for 4 people: 350 gr. of noodles, 150 grams. of extra virgin olive oil; 100 gr. Basil, 100 gr. diced potatoes, 100 gr. green beans into small pieces, 50 gr. parmesan cheese, 20 gr. pine nuts, 30 oz. of pistachios, 1 clove garlic, salt and pepper to taste To prepare the pesto blend the basil, garlic, pine nuts and cheese with 150 gr. oil, salt and pepper. Blanch in boiling water, potatoes and green beans and chopped coarse pistachios peeled beforehand. Add the pesto all the above. Cook the spaghetti in salted water, drain when al dente and topped with the sauce, Garnish with shaved Parmesan cheese and chopped pistachios.
Spaghetti with pistachio nuts and pine nuts
Ingredients for 4 people: 500 gr. spaghetti, 25 walnuts, 50 oz. pine nuts, 50 oz. of pistachio, two cloves of garlic, parsley, 1 / 2 cup of olive oil, salt. Preparation: Grind the walnuts in a mortar with pine nuts and pistachios, chopped parsley and garlic and fry in half the oil. Add the pesto of walnuts, pistachios and pine nuts and salt and then cook. Dilute the sauce with the other half of the oil and a tablespoon of boiling water. Pour the sauce over the spaghetti is cooked al dente.
Penne with shrimp, zucchini and pistachio
Ingredients for 4 people: 300 gr. peeled shrimp, 1 green zucchini, a handful of chopped pistachios, 6 Pachino tomatoes, salt, pepper, white wine, basil or parsley, 1 clove garlic, chilli pepper. Warm in a pan or an earthenware oil, garlic, red pepper, basil or parsley to flavor the shrimp for a few minutes in pan, sprinkle with white wine and let, evaporate. Add the tomatoes tomatoes and cook for about 5 minutes. When cooked add the fried zucchini into strips. Saute the cooked al dente penne in the sauce of shrimp and sprinkle with chopped pistachios.
pens pistachio
Ingredients for 4 people: 400 gr. pens, 30 gr. butter, 1 chopped onion, 2 cloves of garlic, 50 gr. bacon, diced 1 tablespoon broth small, 50 gr. chopped pistachios or pistachio paste, 100 ml of brandy, 200 ml of cream, salt and pepper. Cook the penne. In a skillet saute onion and garlic in butter for 5 minutes, then add the bacon and broth and cook for another 5 minutes. Add the pistachios and the pistachio paste and brandy and flambe. Add the cream and fry the feathers in the seasoning, adjust salt and pepper and serve.
Our Second
stew meat in casseroles and pistachio
per4 People Ingredients: 15 ml. (One tablespoon) of oil, 450 gr. lean stew meat, 100 gr. onion, 225 gr. Porcini mushrooms, 100 gr. wild fennel, 200 ml. vegetable broth, 15 oz. flour, 50 gr. of pistachios, a sprig of herbs, salt and pepper, 1 glass of red wine. Preparation: chop the onions. Clean and slice the mushrooms and brown for 5 minutes with the meat cut into cubes in a pan with oil until they are lightly colored. Add the washed and chopped fennel. Pour the red wine, let it evaporate, add the broth, flavored with chopped herbs, salt and pepper. Cover and bake in moderate oven at 180 degrees for an hour and a half. Mix the flour in a little water, pour it into the saucepan with the peeled and coarsely chopped pistachio nuts and put in oven for 15 minutes. Serve with the preparation boiled potatoes, carrots and green vegetables of your choice.
fillet with pistachio
Ingredients for 4 people: 600 gr of pork tenderloin, 1 bay leaf, 3 tablespoons extra virgin olive oil, 40 grams of pistachio shell, 1.5 dl of white wine, salt and pepper. Difficulty: Medium - Preparation: 20 minutes - Cooking: 15 minuti.Scottate pistachios, Privatel the skins and chop coarsely, then private share of the pork fat and then divide it into medallions. In a pan heat oil, Lie down the medallions of pork and brown over high heat, until golden brown on both sides, then season with salt and pepper. Drain, distribuitevi pressing them slightly above the pistachios so they adhere, place them in a baking dish and bake in preheated oven at 180 ° C for 5 minutes. Meanwhile, degrease the cooking of the meat, pour the wine and add the bay leaf extract, salt and pepper. Let the sauce reduce a little heat. Serve warm medallions, accompanied with the sauce and to taste, with braised mushrooms and zucchini or other vegetables in season.
Chicken stuffed with pistachio
Ingredients for 4 servings: 1 chicken, about 1.3 kg ready to cook, clean the giblets of chicken, 100 g of pistachios peeled 1 cup cooked rice , 2 tablespoons chopped parsley; 2 eggs, 2 onions 6 tablespoons extra virgin olive oil, 50 g butter, 30 grams of raisins soaked already, 2.5 dl meat broth, 1 dl cream, paprika, salt and pepe.Difficoltà : High - Preparation: 45 minutes plus soaking time of sultanas and the cooking time for eggs - Cooking time: 1 hour 10 minutes. Flame, wash and dry the chicken, sprinkle inside and outside with salt and pepper. Chop the giblets and raisins drained and squeezed. In a saucepan with the butter and onions, peeled, washed and chopped, roasted offal for 10 minutes, then transfer them into a bowl with pistachios, rice, parsley, raisins, eggs crushed with a fork, salt and pepper. Stir, mixing well. Fill the chicken with the stuffing, then stitched up the opening. Rub the chicken with a little paprika, place them in the pan, drizzle with oil and brown on the stove over high heat for about 5 minutes. Change to the pan in a preheated oven at 180 ° C for 45 minutes, mixing every so often the hot stock. About 5 minutes before you finish cooking, pour the cream and let it thicken until a creamy sauce. Place the chicken on the table directly in the cooking pot.
rustic tart with pistachio and ricotta
persone300 Ingredients for 4 oz. white flour, 30 gr. lard, 120 gr. pesto pistachio nuts, 1 tablespoon of butter, pepper, 20 gr. yeast, 150 gr. fresh ricotta cheese, 2 eggs, 3 tablespoons grated Parmesan cheese, salt. Place the flour, crumble the yeast in the center, diluted with half a glass of lukewarm water and knead with your hands working vigorously. Put the pasta in a large floured bowl, cover with a cloth and let rise until it will be a little 'inflated. Put the dough on pastry board and incorporate an egg, lard, a generous pinch of salt and another ½ cup of warm water, knead the dough without stopping until it becomes smooth and elastic. Mix in a bowl with the pesto, ricotta, Parmesan cheese and a pinch of salt. Grease a baking pan with high sides and fully lined with two-thirds of the dough by spreading it well with your hands, cover with the mixture of ricotta and pistachio pesto, layer with a knife, and leaning over, forming a grid, a few strips of dough already prepare. Place the pan in a warm place until dough has risen. Brush the strips with beaten egg and bake in preheated oven for about 30 minutes.
Hake Pistachio
Serves 4 persone2 Hake Flower Box (pack of 300 grams) 2 cups white wine 1 small onion, 2 bay leaves, 100 g of pistachios; 50 g butter, 20 gr of white flour, Milk, Salt, Peppercorns. Boil for about ten minutes of hake fillets in a pan of boiling salted water, onion, bay leaf, white wine and peppercorns. Drain and keep warm. Prepare the sauce: melt 30 g butter in a saucepan, combine the flour and dilute with a little 'milk. Cook on low heat, until a fairly smooth sauce. Blanch the pistachios, frullateli and add them to sauce, mixing well until blended. Arrange the hake fillets on a baking dish, cover with sauce, pistachios and bake in oven at 190 degrees for a few minutes. Serve immediately hot.
Hamburgers fast-scented pistachio
In a saucepan cook 4 burgers, often directed sprays and dry white wine. Meanwhile, a Philadelphia, a pinch of garlic, basil leaf and a handful of chopped pistachios make a sauce that spread quickly on the steak before serving it hot.
Salmon with pistachio sauce
Ingredients for 4 people: 4 slices of salmon 200 gr. about one o'clock, the juice of half a lemon, salt, white pepper, 2 onions, 50 gr. butter or margarine, 6 tablespoons of hot broth of dice, a bay leaf. For the sauce: a stale sandwich, 3 tablespoons milk, 125 gr. Stripped to pistachios, a clove of garlic, 2 tablespoons of water, a raschiatina of nutmeg, salt, 2 tablespoons vinegar, 2 tablespoons olive oil, a pinch of sugar, one egg, 2 tablespoons of cream. To garnish: a few tufts of prezzemolo.Passate slices of salmon for a minute under water and dry. sprinkle with lemon juice, salt and pepper. Peel onions and slice thinly. Melt the butter or margarine in a pan and letting them mingle inside the gilded onion for 5 minutes. Put onions on the salmon and then sprinkle with the hot broth. Join the bay leaf and cook for about 15 minutes over medium heat and covered container. For the sauce, remove the crust of the sandwich, put it in a bowl, cover with milk, a bit of liquid and let soften. Put the pistachios in a blender with the peeled garlic and mash them. Squeeze the softened bread and mix in a bowl with the puree of pistachio nuts. add the nutmeg, a good pinch of salt, vinegar, oil, sugar, egg yolk with the cream, milk shakes after they are in a cup. Remove the bay leaf from pan, pour the sauce over the fish and place on rack of uncovered half of the preheated oven. do gratin for 10 minutes at 240 degrees, then sfornatelo and serve in the same pan, garnished with parsley sprigs.
cutlets with pistachio
Ingredients for 4 people: 600 gr. veal fillet, 70 oz. of fresh bread, 70 gr. crumb of white bread, 70 gr. grated Parmesan cheese, chopped parsley, minced garlic, oregano, mint, 140 gr. chopped pistachio, olive oil, salt to taste. Preparation: Soak the slices of tenderloin in olive oil spraying from both sides and place a baking pan (not too deep). Putting together pistachios, breadcrumbs, herbs and parmesan cheese, mix together and cover the slices of tenderloin. Put in oven at 250 degrees for 8 minutes. Serve with a salad or mushrooms.
tartar sauce and garlic pistachio
Ingredients 4-for 6persone: 30 pistachios, 3 cloves of garlic, slice of wet bread, olive oil to taste (70-80 gr.) vinegar to taste, very little water, salt, little pepper. Grind the pistachios and garlic in a mortar. Travasateli in a bowl, add the breadcrumbs and well drained, always working, salt, pepper and vinegar. Then started to pour in, little by little, the oil. Continue to work with a wooden spoon until the mixture has become light and creamy. This sauce is great with any dish of chicken and especially fish.
Wheat zucchini with pistachio nuts and pecorino
Ingredients for 4 people: 300 gr. pre-cooked wheat, 4 zucchini, 1 tbsp shelled pistachios, a sprig of mint, 50 gr. of fresh pecorino cheese, 30 gr. pecorino cheese, 4 tablespoons extra virgin olive oil, lemon juice, salt and pepper Cook the corn in a pot with boiling salted water, carefully following the times given on package. Blanch the pistachios, drain, let them cool, Privatel the cuticle that covers them and then chop coarsely. Wash the zucchini thoroughly, pat dry with a kitchen towel and, after having checked, cut into diagonal slices. Then proceed to grill on the hot plate for about 30 seconds for each part. Then collect the zucchini in a bowl and season them with a pinch of salt a generous grinding of pepper, 1 tablespoon olive oil and chopped mint. Chop the fresh pecorino and lower in thin flakes that season. Drain well and allow the corn to cool, then stir the zucchini and season with 3 tablespoons of olive oil and few drops of lemon juice. United wheat pistachios and cheese and mix well. Transfer the preparation on a platter decorated with a few mint leaves, washed and dried gently, and serve immediately.
our sweet
Biscottelli pistachio
200 g flour - 150 g butter - 150 gr sugar - 100 gr peeled almonds - 50 grams Pistachios - 2 eggs - some candied cherries - 1 Lemon (grated) - salt Put the almonds in a blender, mash very fine powder, mix them with flour. Soak for a while the pistachios in boiling water, then peel and chop finely. Also chopped candied cherries. Mix the almond flour with the softened butter into small pieces, sugar, a pinch of salt, lemon zest and eggs also incorporating pistachios and cherries. You must obtain a homogeneous mixture. Form the dough into a ball, then roll it on the work surface to form a sort of sausage. With a sharp knife, taken from a lot of dough round slices with a thickness of about half a centimeter: work like when you cut a salami. Lightly butter a little, and arrange on a baking tray, spaced a little between them, the disks of dough, then put in oven at 175 ° C for about 30 minutes, until the biscottelli will be completely dry and golden. Remove the cookies from the oven, detaching from the plate and let cool on a wire rack to sweet
balls ricotta pistachio
Ingredients for 4: ricotta (250 grams), soncino (200 g) fresh raspberries (20 gr), pistachios (40 grams) grated Parmesan cheese (4 tablespoons) paprika (2 teaspoons), butter (25 grams) of olive oil (2 tablespoons) raspberry vinegar (1 tablespoon No ), salt (to taste) pepper (to taste) Preparation: Dip for a few minutes Drain the pistachios in boiling water, peel and coarsely chop them dry and place in a bowl by dropping Sift the ricotta in a bowl add the softened butter, Parmesan, paprika, salt and pepper Mix to obtain a homogeneous Cover a tray with greaseproof paper Moisten hands and withdraw with a teaspoon Knead the mixture with your hands to get a ball of about 2 cm Roll balls in chopped pistachios aligned in the tray Place the tray in the freezer for 60 minutes Clean, wash and drain thoroughly soncino soncino Pour into a serving dish quickly in a colander rinse the raspberries add them to the Season with soncino the raspberry vinegar, oil, salt and pepper Arrange the salad on the balls of ricotta Serve immediately.
Dolcetti pistachio
Ingredients: gr. 200 pistachios; gr. 150 sweet almonds, 6 eggs, butter, lemon gr. 150 sugar. Procedure: pounded in a mortar, pistachios and almonds peeled and blended, gradually, the sugar. In a bowl, beat the egg yolks and add the mixture of almonds, pistachios and sugar. Add a little lemon zest and two egg whites until stiff. Pour the mixture into molds for cakes, and bake in oven at low heat for about 40 minutes.
Olivette
Ingredients: 100g of shelled pistachios in hot water and finely chopped, 100g of sugar, 1 glass of liquor on the heat strega.Mettere sugar and chopped pistachios, gently melt gradually adding all the liquor, When everything is mixed and the mixture cooled to form the small toggles that plunge into sugar to give them a crystal clear and bright.
Pistachio cake
Ingredients for 4 people: 250g of peeled and finely ground pistachios, if you want the cake has more flavor and less color leave the peel pistachios, 200g sugar, 3 eggs, 3 teaspoons of farina.Mescolate chopped pistachio nuts with the egg yolks and sugar, then add the flour and then beat the egg whites until stiff. Pour the mixture into a greased baking tray and bake in a moderate oven for about an hour. Sprinkle cooled cake with powdered sugar.
pistachio pudding
Ingredients for 4 / 6 people: 100g of pistachios peeled, 200g of wheat bran, 250g of sugar, 4 eggs and a handful of nettles lessate.Usare the water they were cooked nettles and add more water until you have a liter. Boil and pour in the flour and sugar. Cook for 20 minutes until the mixture is firm and possibly ADD water. Remove from heat, cool, pour beaten eggs, whisk the nettles and finely chopped pistachios. Pour into a greased pudding mold butter cook in water bath for half an hour. Turn onto a plate and serve with zabaglione.
Pastine pistachio
Ingredients: 1 kg of pistachio already peeled, 1kg of sugar, 50g of honey, 1 lemon peel, 8 albumi.Mescolare together the finely chopped pistachios, sugar and honey, then add eight whites and lemon zest. Shape into balls, place on a greased baking pan lightly with butter to send in an oven at 180-200 degrees for about 20 minutes. The pastries can be coated with melted chocolate.
Biscuits the green drops
Ingredients for 4 servings: 80g butter, 100g brown sugar 1 tablespoon vanilla, 1 egg, 180g of flour, 2 tablespoons baking powder, 1 pinch of salt, 100g of pistachios halved . Preheat oven to 180 degrees in a bowl mix together butter and sugar until mixture is smooth and creamy, add vanilla and then gradually the egg. Stir in the flour and yeast cream and butter together with the drops of pistachio. Using a spoon to form discs of dough onto well-buttered plate distance a little. Level the surface and bake for 12-15 minutes until they are golden brown. Store in a tightly closed box.
Pistachio Tart
Serves 12 people: for the shell: 250 gr. flour - 100 gr. sugar - 1 envelope vanilla extract - 2 egg yolks - 150 gr. butter - ingredients prepared with a pastry and refrigerate for 30 minuti.per the filling: 125 gr long mount. of butter, 80 gr. of sugar. Add 2 whole eggs and finally 125 gr. peeled and finely chopped pistachio nuts - mixed with 40 gr. flour few drops of almond essence amare.Montare pie: Roll out the pastry and place in baking pan well greased and floured 26cm - Fill the bottom with filling and level - Cut strips of dough and place on grill - Brush egg - Bake at 190 degrees for 50 minutes.
Pistachio Bavarian
Ingredients for 6: For the topping: 600 grams of shelled pistachios, 1 pinch of salt, 30 grams of sugar, chocolate icing (see recipe) 2 cl Rum, Pistachio tritati.Per the cream: 3 egg yolks, 60 g sugar, 25 cl of milk, 4 sheets of gelatin, 25 cl of cream montata.Preparate crunchy with pistachios, icing sugar and salt and, when fully cold, chop it finely. Prepare a custard with the yolks, sugar and milk, while it is hot, melt the gelatin soaked and squeezed. Let cool and fold in the whipped cream. Divide the mixture into two parts, a built-in glaze melted chocolate and rum, the other the crunchy pistachios. Divide the two creams in 6 individual molds capacity of about 10 cl each, putting the first chocolate. Cool down the Bavarians in the fridge, then the mold and garnish with chopped pistachios.
SOME OF OUR PRODUCTS
Pistachio Cake
The legendary and original pistachio cake that you can only find from us at a tremendous price.
Panettone with Pistachio Cream Pistachio
A Christmas can not certainly miss your tables
Dove
Ingredients: raisins, candied fruit sugar water, margarine, egg yeast Turli beer aromas
Pesto Pistachio
Ingredients: pistachio seed oil emulsifier salt pepper and nutmeg
Almond Pesto Ingredients: almond seed oil emulsifier salt pepper and nutmeg
Pesto Hazel
Ingredients: hazelnut seed oil emulsifier salt pepper and nutmeg
Pesto Pine
Ingredients: Pine seed oil emulsifier salt pepper and nutmeg
Pistachio Cream Ingredients: pistachio, sugar, vegetable fat, whole milk powder, skimmed milk powder
Cream Almond Ingredients: Almonds, sugar, vegetable fat, whole milk powder, skimmed milk powder
Hazelnut Cream
Ingredients: Hazelnuts, sugar, vegetable fat, whole milk powder, skimmed milk powder
Cream Ingredients
Pine Pine nuts, sugar, vegetable fat , whole milk powder, skimmed milk powder
Pistachio Paste
Ingredients: Pistachio from Bronte, sugar, egg white , honey and natural flavors
Almond Paste Ingredients: Almonds, sugar, egg whites, honey and natural flavors
Panetto Pistachio
Ingredients: Pistachio from Bronte, sugar
Panetto
Almond Ingredients: Almonds, sugar
Torroncini
various flavors eg. Pistachio, Almond, Chocolate, etc. ....
Torrone Pistachio
Ingredients: Pistachio from Bronte, sugar, honey, and natural flavors
Torrone Almond Ingredients: Almonds, sugar, honey and natural flavors
Crunchy Pistachio
Ingredients: Pistachio from Bronte, sugar, honey, natural flavors
See other products on our catalog and get all the information you want e-mail infopistacchiobronte@tiscali.it or number 3476913010. 3476960860
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