Recipe - Pistachio Gelato

Desserts | Holidays

Pistachio Gelato

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.

Ingredients:

1 pint of good pistachio gelato
Mandranova Cerasuola Extra Virgin Olive Oil Mandranova Nocellara Extra Virgin Olive Oil
2 nice handfuls of pistachio nuts, toasted
Fresh basil leaves , stacked , rolled and cut into chiffonade
Amedei Cru Venezuela finely shredded on the grater or micro plane
Pinch Esprit Du Sel Fleur de Sel ESPRIT DU SEL GREY SEA SALT 6/8.8 OZ

Preparation:

Time: 10 minutes

Yield: 1

Scoop gelato into serving dishes (or atop split brioche rolls). Allow 2 scoops per serving.
Drizzle the oil over the gelato, garnish with the nuts, then the grated chocolate, topped off with a pinch of fleur de sel. Ecstasy!