Pistachio gelato with olive oil and fleur de sel (Gelato di pistacchio, olio e sale) from Autentico: Cooking Italian, the Authentic Way (page 334) by Rolando Beramendi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate base for at least 6 hours before churning gelato.

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