Tag: cashews

Wholemeal ravioli recipe with cabbage and cashews – Italian Cuisine

Ingredients

600 g Chinese cabbage leaves
300 g wholemeal flour
250 g raw beetroot
100 g shelled cashews
3 eggs
2 sachets of saffron
an orange
grated cheese
coriander berries
Brown sugar
potato starch
dill
chervil
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 6 people

For the recipe for wholemeal ravioli with cabbage and cashew nuts, soak the cashews in a small bowl with 60 g of water. Beat the eggs with the saffron sachets, then mix them with the wholemeal flour, until you get a homogeneous and elastic dough. Wash the cabbage leaves and boil them in boiling water for 7-8 minutes. Drain and dry them, squeezing them very well. Chop them with a knife, then place them on kitchen paper, which absorbs any residual water.

Blend the cashews with their water, using an immersion mixer, obtaining a cream. Mix it with the chopped Chinese cabbage. Also add 30 g of grated cheese and transfer the mixture to a pastry bag. Roll out the dough into thin sheets. Arrange the filling in small nuts, fold the sheets over themselves and let the dough adhere around the filling. Cut out the ravioli with a scalloped round pastry cutter (ø 4 cm). Extract the beet juice with an extractor or centrifuge.

Add the juice of one orange, 10-15 coriander berries, a pinch of salt, a pinch of brown sugar and 20 g of oil. Stir, pour into a saucepan, bring to a boil, then add a teaspoon of starch dissolved in a little water and let it thicken for 2 minutes. Cook the ravioli in boiling salted water for about 3-4 minutes and drain. Serve them topped with beetroot sauce points, top with fresh dill and chervil and, to taste, chunks of cashew nuts.

Recipe Green beans and spiced cashews – Italian Cuisine

Ingredients

600 g green beans
150 g cashews
1 leek
extra virgin olive oil
curry or turmeric
cumin powder
salt

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the green beans and spiced cashews, peel the green beans and steam them for 7-8 minutes.
toast sweetly cashews in a small pan, without fat (alternatively, you can use pine nuts).
Peel leek and cut it into very thin slices, brown it in a pan with a little oil and on low heat; season it with 2 teaspoons of curry, a pinch of cumin, if you like; as soon as the aromas begin to release, add the green beans, a little hot water and salt. Sauté the vegetables by adding the roasted cashews just before turning off the heat.
serve hot or warm. If you want, you can add a little fresh coriander.

Recipe Baked pork with apples, dried apricots and cashews – Italian Cuisine

Ingredients

1 kg of fresh pork
60 g dried apricots
2 pcs Golden apples
1 pc onion
rosemary
lemon
cashew nuts
paprika
salt
pepper
extra virgin olive oil

Duration: 2 h 20 min

Level: Middle

Dose: 8 people

For the recipe of baked pork with apples, dried apricots and cashews, season the meat with plenty of paprika, a pinch of salt, freshly ground pepper and a couple of tablespoons of oil; massage it to make the aromas penetrate.
Cut an onion into 1 cm thick slices and cover with them the bottom of a baking dish; add a few sprigs of rosemary and lay down the cup. Wrap the pan with aluminum foil and bake at 170 ° C for 1 hour and 50 minutes; then raise to 220 ° C, remove the aluminum and cook for 5 minutes more.
Cut the apples into 12 wedges keeping the peel; season with the juice of 1/2 lemon and a pinch of salt, brown in a pan with a knob of butter for 5 minutes; turn off and add the apricots, chopped, and 25 g of cashews. Take the cup out of the bowl, mix the onions with apples, apricots and cashews and season together in a pan for a couple of minutes. Serve the cup with the side dish of apples.