This post is also available in: Italiano
Pistachios. Sicily. You know, I was not used to eat pistachios until some year ago, I ate just the salted ones (it’s a no no!). Then what? Then I met my boyfriend.
Sicily. Scents, flavours, emotions.
I’m currently in Siracusa, my boyfriend hometown. I love it, I love this land. Sicily made me figure out what natural food is (also what indulging means, yeah). Here everything is so slow, everything tastes better and tastier, everything is nicer. I think it’s the environment. Sun, air, sea.
When I travel to Sicily I always eat local, it doesn’t make any sense to me eating the things I find also where I live. I also buy a lot of typical Sicilian food (I love it). Follow me on Instagram stories to see how I’m doing!
Plus, I am reaaaaaaaally lucky because I don’t stay in hotels/b&b/blah blah, I stay at my boyfriend’s home. This allows me to fully live their lives, listen to their dialect and breathe culture.
Bronte is a small town near Catania, at the foot of Mount Etna. This village has generous lands, not selfish at all: here are cultivated olive trees, orange trees, almonds and hazelnuts trees, grapevines, pear trees and…pistachios. I think Bronte is famous especially for its pistachio. It’s also a Slow Food presidium, in case you didn’t know. This small town is the paradise of this little fruit, there are more than three thousand hectares of cultivated lands. Can you believe it?
Ok, I don’t want to spin it out. Few weeks ago I decided I absolutely had to make this milk. Also for its colour, uh?
This pistachio milk is:
Perfect for those who does not tolerate lactose
Ideal for breakfast
Perfect as a base in curds (like this)
Ingredients: (approximately one liter of pistachio milk)
- Pistachios (no shell, NO SALT), 100 gr
- Water, one liter
For this recipe I’ve used my beloved Essenzia juicer, but I’d like to remind you that you can also use a food processor. In this case, remember to blend well and then use a nut milk bag to filter. The juicer though is handy and you only get one thing dirty.
Please note: the first time I tried to do this pistachio milk I soaked my pistachios overnight. Then I found this picture on Pinterest. Do not soak the fruits for a better result.
So, juice pistachios and water and repeat the process two/three times so the okara (pulp) will be dry.
Guess what, your milk is ready!
Drink it as it is, with granola, oats or as a base for curds.