Issue link: http://maconmagazine.uberflip.com/i/122656
las bit t e Marco and Gelato, a sweet combination Italian food is more than pasta, bread and sauces. Italians also hold the market on creamy, frozen gelato. May marks National Gelato Month and the perfect time to indulge in this sweet dessert. Gelato is the Italian version of ice cream with one healthier difference. It has significantly less butterfat than ice cream's typical 18 and 26 percent. Gelato's butterfat is less than 10 percent. With the lower butterfat content, gelato is less solidly frozen and melts in the mouth faster. The result is a fuller flavor that is released quicker. In celebration of National Gelato month, Marco's Executive Chef Gianluca Sciagata shared one of his special recipes with Macon Magazine readers. The chef will add a variety of gelato specials to the menu during the month of May. Guests can try gelato concoctions such as vanilla gelato served with macerated berries and a balsamic reduction or classics like chocolate, hazelnut or pistachio, the special recipe we have here. Enjoy! M Marco Ristorante Italiano's Pistachio Gelato Makes approximately 2 cups – 3 cups 2 cups of water 2 cups of milk 4 egg yolks 3.5 oz. of pistachios – whole, unsalted 2/3 cup of ultrafine sugar Pre-heat the oven to 325 degrees. Put a large mixing bowl in the freezer. Bring two cups of water to a boil. Add the pistachios. Boil for one minute. Drain the boiled pistachios and rinse under cold water in a colander. Peel the pistachios. Spread the peeled pistachios on an ungreased, non-stick baking sheet. Toast them in the oven at 325 degrees for 3 to 4 minutes, checking to make sure they are golden brown. Grind the toasted pistachios in a food processor or chop them finely. Put them aside. In a sauce pan, bring the two cups of milk to a boil. In a separate bowl, mix the yolks and the sugar together until the mixture is creamy and the sugar is dissolved. Add ½ cup of the milk to the egg yolks mixture, slowly so it does not cook the eggs. Whisk the mix together. With the rest of the milk, pour into a mixing bowl and add three ounces of the pistachios. Mix for one minute to incorporate the flavor of the pistachios into the milk. Remove the large mixing bowl from the freezer. Fill the bottom of the mixing bowl with ice to keep it cold. Place a smaller mixing bowl on top of the ice. Combine the pistachio-milk mix and the egg mix in the smaller mixing bowl. Mix together with a whisk for 2 to 3 minutes until everything is cold. Add mixture to a gelato machine or ice cream machine for about 30-45 minutes until gelato is set. Gelato should still be frozen, but smooth. When serving, top gelato with the remaining pistachio pieces. m 84 l Macon Magazine For more gelato recipes and photos see maconmagazine.com april/MAy 2013