Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna. Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.
Marqués de Griñón Extra Virgin Olive Oil is a brilliant yellow and green color with the delicate flavor of green tomatoes, cut grass and almonds that melds perfectly with cocoa. Fleur de sel adds contrast, texture and crunch. An elegant way to end a summer repast.
Now is the short moment to capitalize on the abundance of fresh, sun ripe local berries. Add any other berries that are available to you like currants or gooseberries. The fruit vinegar balances out the sweetness of the maple. The pepper brings out the spiciness of the berries. Try the cardamom. It enhances the floral quality of the fruit. If you have basil that has bolted, you can sprinkle the flowers over the berries.
Dress affair dessert. Silken Coconut Panna Cotta scented with real vanilla layered with a Mango and Passion Fruit Compote, accented with fresh mango, toasted coconut and lime zest is a play of sensual textures, flavors and perfumes.
Forget the graham crackers.We are using our favorite chocolate chip cookie recipe for this version and filling the sandwich with Amedei “Crema Toscana” a creamy hazelnut and milk chocolate spread. Chocolate two ways! The only traditional element here is the hot marshmallow.