The recipes


Red Mullet with Black Chickpeas



  • Salt and pepper q.b.
  • Extra virgin olive oil q.b.
  • Aromatic herbs q.b.


Fillet the mullet and divide it into bite-size chunks and rub it with extra virgin olive oil, salt and pepper. Cook quickly on the skin side in a hot pan, without oil.
Dilute the "Pistacchio di Bronte PDO" pistachio sauce with water at a ratio of 1:1. Lightly season the chickpeas with extra virgin olive oil and pepper and proceed with plating.
Complete the dish with crunchy chopped pistachios, the freshness of salad leaves and aromatic herbs and a few drops of "Pistacchio di Bronte PDO" pistachio sauce.