Bronte Insieme/Economy - Bronte's pistachio, the recipes [5]

Frappè, beans, sprinkles, ... with Bronte's pistachio

Pistachio Frappe'

(for 4 persons)
Ingredients:
Pistacchio di Bronte in maturazione 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:
Cannoli alla crema di pistacchio 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.

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.

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.

"NAcàtuli bruntiszi"

Ingredients:
Tignosella (pistacchio di Bronte in guscio) 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.


The recipes (italian version)	[1] [2] [3] 4
Powered by y Ass. Bronte Insieme - Reproduction not permitted even if partial - Last adjournment: 04-2024 - Translated by Sam Di Bella; additional translation by Kate Schrire [Brown University, Providence, Rhode Island]