Find out how to enrich the opening course with a crunchy note by making seasonal preparations quick and easy or more complex: the magic ingredient? The hazelnut!
The first thought associated with hazelnuts go straight to the famous (and very sweet) spreadable cream, the one that accompanied our childhood snacks. What if we propose to taste hazelnuts for lunch or dinner too? THE first courses with hazelnuts, for example, they are autumnal, delicious, different from the usual and also quick and easy to prepare. Here are some useful tips.
Stuffed pasta? It's better with hazelnuts
May they be tortellini, ravioli or cappellacci it matters little, the filled formats topped with dried fruit they will gain an edge. You could, for example, try i tortellini with butter and hazelnuts or use the same seasoning for the sea bass ravioli and bring to the table a very elegant first course. Another seasoning (vegan, but everyone likes it) that will surely conquer diners is the hazelnut ragout. To prepare it, sauté some finely chopped onion in a drizzle of oil with sage and rosemary, add the chopped hazelnuts, blend with white wine and then sprinkle with a ladle of cooking water. Sauté the pasta in this sauce and serve with freshly ground pepper. If, however, you prefer playing with fillings enrich the classics ravioli with ricotta also adding chopped hazelnuts to the filling. For a winter version, stuff them with broccoli boiled, sautéed and mashed, e hazelnuts chopped.
Special pasta with hazelnuts
What are the spinach gnocchi with capon and hazelnuts or i pizzoccheri with pumpkin and hazelnuts, a good plate of pasta never disappoints and, it goes without saying, that you can use the same sauce for other formats as well. If you are looking for first courses with hazelnuts but faster to prepare, try adding a handful of chopped ones to the classics spaghetti with bottarga or to season pappardelle with abundant melted butter seasoned with a lot of parsley chopped and of hazelnuts chopped.
Other first courses with hazelnuts
This fruit also goes well with other types of first courses, such as the risotto with mushrooms and hazelnuts. A rustic risotto with red wine it will become sophisticated if whipped with some toma and sprinkled with the hazelnuts. For a light but tasty first course, serve a very simple one cream of pumpkin with some toasted hazelnuts he was born in rosemary. To overdo it, flavor with cinnamon is chili pepper and sprinkle with one cocoa tip or coffee. Those who love to experiment with cereals can try cooking some mile with the saffron, by simply boiling it in triple its water with a pinch of salt and saffron in sachet or pistils until it has absorbed the liquid. Shell as you do with couscous and season with raisins, hazelnuts, black pepper is clarified butter or oil.
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