Pistachio Sicily - whole shelled
The Sicilian pistachio, with its intense green colour, grown on a farm in the Etna area in the province of Catania. naturally dried, unsalted, ideal for use in cooking and confectionery. available in various sizes for both connoisseurs and those in the catering sector. scroll down the drop-down menu and choose the size that suits you best, I would receive it at home in a few days.
suggestion: Pistachios and raisins Ciambella: a soft pistachios doughnut enriched with raisins. Pistachio and Raisin Donut is a fluffy cake perfect for breakfast or snack. Enriched with pistachios and raisins, children love it and it is ideal to accompany afternoon tea. Choose high quality ingredients and let yourself be won over by the softness and unique taste of this easy-to-make cake! 170 g soft butter, 150 g fine-grained caster sugar, 3 eggs, 420 g 00 flour, 60 g shelled and finely chopped pistachios, 14 g baking powder, 70 ml whole milk, 60 g pistachio yogurt, a pinch of fine salt, 100 g raisins, soaked and drained. 100 g white chocolate, 1 cup liquid fresh cream, a spoonful shelled and coarsely chopped pistachios. In a planetary mixer or in a bowl and with electric whips, beat the soft butter with the sugar until light and fluffy. Add the eggs, one at a time and let each egg absorb well before adding the next one. Add the flour sifted with salt and baking powder together with the finely chopped pistachios.alternate the mixture of dry (flour - pistachios - salt - baking powder) with the yogurt and milk, ending with the dry and mix well without overworking the mixture. Finally, add the raisins previously soaked in hot water for at least 30 minutes and well squeezed, incorporating it into the mixture with the help of a spatula. Transfer the mixture into a well-buttered and floured 22 cm diameter doughnut mould and bake in the oven at 180°C for about 50 minutes, using a toothpick test. Remove from the oven, allow to cool and turn out. Prepare the icing by melting the white chocolate in the microwave or in a bain-marie and adding a cup of boiling fresh liquid cream. Stir well and pour the white chocolate glaze over the cake only when it has cooled. Decorate with shelled and coarsely chopped pistachios.
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