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50 recipes with
«Bronte's gold»
Frappè, beans, sprinkles, ... with Bronte's
pistachio
PISTACHIO FRAPPE'
 (for 4 persons)
Ingredients:
300 gr. of whole pistachio, 60 gr. of icing sugar, 350
gr.
pistachio ice cream, 3 glasses of Orange Brandy,
3/4 of Champagne.
Preparation:
put the icing sugar and the pistachio
in a blender.
Close it and power it for
two minutes at maximum speed.
Pour it in a bowl, dissolve it
with Orange
Brandy and Champagne, mixing with care, then place it in four cups
and put it in the freezer for three or four hours.
Then serve
garnished with pistachio whole or minced.
PISTACHIO
“BEANS”
Ingredients for four people:
100 grams pistachios, 100 grams sugar,
70 grams flour, 2 tablespoons cinnamon, 30 grams butter, the zest of
1 lemon, 1 egg.
In a pestle and mortar, grind the pistachios, adding the sugar a
little at a time.
When the sugar and pistachios are blended together,
put them on a smooth board, table or counter top.
Add the cinnamon,
butter, lemon zest, flour and the egg, bringing the ingredients
together to form a smooth dough.
 Flour your work surface, and form
the dough into big rolls. Slice the rolls into little pieces smaller
than gnocchi.
Press down on these pieces, so that they look like
broad beans (fava beans), and put them on a baking tray.
Put the
tray in an oven preheated to 180C/350F, and bake for about twenty
minutes.
BISCUITS WITH PISTACHIO SPRINKLES
Ingredients:
100 grams halved pistachios, 80 grams butter, 100 grams
brown sugar, 2 tablespoons of baking powder, a pinch of salt, 1
tablespoon vanilla essence, 1 egg, 180 grams flour.
Heat your oven to 180C/350F. In a bowl, cream the butter and the
brown sugar, then add the vanilla essence. Add the egg, a little at
a time.
Take the butter mixture and mix it into the flour and baking
powder, adding the pistachio halves.
Place teaspoonfuls of the
batter on a well-buttered baking tray.
Leave some room between the
biscuits. Slightly flatten the tops, and place in the oven for 12-15
minutes.
They should still be pale in colour when cooked.
Store in a
tightly sealed container. |
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THE ICE CREAM
PISTACHIO ICE CREAM WITH
FEATHERS
This is a h1 ice cream that, at the end of a gala dinner, as all things
Sicilian,
shall be a sumptuous delight for the eyes besides being a feast for the
palate.
The recipe of this ice cream holds little secrets revealed to us by a
very gentle confectioner of Bronte.
Incorporate 1 liter of milk, 3 full eggs 300 gr. of sugar,
100 gr. of dextrose (element similar to sugar but more effective), 1/2
small spoonful of neuter (to give more consistency to the ice cream).
Warm everything up, bringing it to the start of boiling, take it off
the fire and when it is cold add 200 gr. of pistachio, peeled
and finely ground.
Thicken it in the sherbet maker until the mix shall be cold.
The fans are made with fused bitter chocolate, poured in very thin layer on a level marble
surface. Then, on the
completely cooled layer, with
the help of a spatula, form some semicircles, (to be preserved on the
refrigerator), with which
can be decorated the
little ice cream balls. For the chocolate sauce, melt in a Bain Marie some first-quality plain chocolate with some
good brand rum.
PISTACHIO "OLIVETTE"
Ingredients:
300 gr. of pistachio, 300 gr. of
sugar, sufficient liqueur.
Proceeding: mix well the minced pistachios with the sugar and
the liqueur.
Form with the paste the olives, strew them with
icing sugar and put them in the refrigerator.
OLIVETTE
Ingredients:
100 gr. of peeled pistachio finely
ground, 100 gr. of sugar, a glass of Strega liqueur.
Put on the fire the sugar and the ground pistachio, melt
everything adding, little by little, the liqueur.
When the all
thing is cooled down and well amalgamated shape the mixture as
little olives that, plunged in the sugar, acquire a crystalline
and bright aspect. |
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PISTACHIO ICE
CREAM
Ingredients:
one cup of
cream, one glass of Bronte's pistachio, 2 eggs,
1 glass of milk, 1 glass of sugar, a scarce spoonful of starch.
Mix the starch and the sugar in a saucepan.
Add slowly the
milk and the sugar.
Add slowly the milk and, while stirring,
bring it to boil. Out of the fire, add the well beaten eggs.
Put the saucepan back on the fire and cook the cream until it shall become
thick (without boiling), Then take it away from the fire and let it
get cool.
Pour the mix in a metal small ice tub and put it in the
coldest spot of the refrigerator; leave it for about 1 and 1/2
hour, until it starts freezing.
Throw now the mix in a bowl and
whisk it for 20-30 seconds (if using a hand blender do it for 1
minute).
Whisk energetically to snow the cream, peel the pistachio and join
the two ingredients to the mix already frozen.
Agitate the compound with an electric blender again for 20-30
seconds.
Pour the compound once again in the small ice tub, put it back in
the freezer and leave it there until shall get the wanted
consistency (about 1 hour).
Dispose the spoonfuls of ice cream in a
large crystal cup or in small personal cups and serve it with wafer
or finger biscuits. |
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"NACATULI
BRUNTISI"
 Ingredients:
1 Kg. of flour, 1200 gr. of sugar, 200 gr.
of lard, 4 egg yolks, 2 vanilla sachets , 1 Kg. of peeled and
finely ground pistachio, cinnamon and rose water.
Preparation: Peel the pistachios scalding them in boiling
water and, after have finely ground them, mix them with 1 Kg. of
the sugar, the cinnamon and the rose water.
Prepare then the paste, mixing the flour with the lard, 200 gr.
of sugar the egg yolks and the vanilla sachets; after kneading
it extensively spread the pasta and cut it in circles.
Put in the center of every sheet of pastry a spoonful of the
mixture, close the pastry denting the edges with a
rotella to make them coincide.
Put them in the oven at 200°
till they take the color of gold. |
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