To make, simply combine all ingredients from the second list (tomato sauce, olives, capers, basil, and salt & pepper) into a saucepan and
let it
simmer for 15
+ minutes while you're preparing the fritters.
Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup
+ 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and
let it
simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.