@EleanoraGalasso once said, “food is a language and just like any other language, it needs to be decoded.”* What a lovely thought!
The joy of cooking may not be the most original hobby, and a passion for eating is definitely not an Olympic sport, but it is my happy path! If Tinkerbell sprinkled golden pixie dust over my sky, I’d spend my days reading books, oven thermometers and kitchen timers.
I’d travel the world one family table, trattoria patio and coffee shop at a time. What about you? What’s your fairy tale ending, your happiest of days?
Isn’t that what it’s all about! Finding smiles under gray skies. The slow relaxation of contentment admidst busy streets and all the stressful things tugging at your sleeves. Oh, and gelato! Everything looks better with ice cream!
*From Eleanora’s cookbook As the Romans Do: La Dolce Vita in a Cookbook.
- Zoku Ice Cream Maker
- The day before sorbet central time, place the Zoku ice cream maker in the fridge to thoroughly chill.
- Whisk all ingredients together in a pourable Pyrex measuring glass until the sugar is dissolved. Chill for at least 2 hours.
- Pour half of the contents into the Zoku and let stand for 1 minute. Stir every minute or so until the ice cream is well frozen. Slowly but surely incorporate the remaining pistachio sorbet until well frozen. Place zoku and sorbet in the freezer to chill for at least 1 hour. Prontissimo sorbeto surpriso!
- For a fun snack/topping, toast 2 tablespoons shelled pistachios in 1/2 teaspoon of canola oil over medium heat. Sprinkle with salt and let cool before enjoying!