50 Recipes with
The green pistachio of Bronte for its flavor and the excellent, perceptible qualities has always been the prince of confectionery and sausages industry.
Besides the well known «pistachio cake» (produced with Spanish bread, often stuffed with chocolate or peanut butter that go well with the taste of the fruit), and the lovely; «pistachio pastry» (done with the same procedure used to make almond cakes) are becoming popular the «crushed pistachio» (made with just pistachio and vegetable oil, more delicate than olive oil whose strong flavor would cover the taste of the fruit), the «pistachio cream» (a sweet cream to spread on a slice of bread or use to decorate sweets) and the pistachio «filletta» (traditional brontese sweet enriched by the precious fruit).
But besides its use in confectionery, the pistachio of Bronte finds evermore a valid application also in the kitchen, where enriches and heightens with new flavors the variegated gamma of Sicilian recipes.
The recipes that we offer in these pages belong to the brontese tradition and to the original and very tasty preparations by well known brontese confectioners, from the book by Irene Faro “Pistachio between History and Kitchen” (Center Studies Europe 2000, 1991), from “I Mille Menu" (F.lli Fabbri Editori, 1972) and from other publications.
From the First, to the Second, to the Dessert ...
The recipes with Bronte's gold
Risotto, Tartare sauce, Lasagne
Penne and Pennette
Spezzatino, Cotolette, Salmone
Involtini e Rotolo di vitello
Prosciutto al pistacchio
Cupola, Turbante and Frappè
Olivette and Nacatuli
Fave di pistacchio
Pastas, Sweets, Cream, and Crepes,