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Recipe Pasta and cream of broccoli with anchovies, hazelnuts and grapefruit – Italian Cuisine


  • 1 kg broccoli
  • 200 g macaroni type pasta
  • 40 g peeled hazelnuts
  • 12 pcs anchovies
  • fresh chilli
  • anchovy paste
  • pink grapefruit
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of pasta and cream of broccoli with anchovies, hazelnuts and grapefruit, clean the broccoli, keeping aside the most beautiful florets. Cook them in plenty of boiling salted water for 7-8 minutes; drain and blend with 4 tablespoons of oil, adjusting with salt and pepper. Fillet the anchovies and cut them into small pieces. Brown them in a non-stick pan with a drizzle of oil and a pinch of salt on the side of the skin for 2 minutes. Boil the pasta in plenty of boiling salted water, draining it a couple of minutes before the times indicated on the package; keep a little cooking water aside.
Blanch the florets kept aside for 2-3 minutes, drain and brown them in a pan with the macaroni, a pinch of anchovy paste and a few slices of fresh chilli pepper for 1 minute, then add 1 ladle of the pasta cooking water cook for 2-3 more minutes. Break up the hazelnuts.
Grate the grapefruit rind. Spread the broccoli cream on the plates, place the macaroni and broccoli florets on top; complete with the chopped hazelnuts, 1 teaspoon of grated grapefruit peel and serve.

Tortellini recipe with butter and hazelnuts – Italian Cuisine


  • 500 g Meat tortellini
  • 50 g Toasted hazelnuts
  • Grated Parmesan
  • Butter
  • salt

Coarsely chop the hazelnuts and toast them in a pan with a generous amount of butter.

Boil the tortellini in boiling salted water.

Drain them directly into the pan with the hazelnuts and sauté for less than a minute. Serve immediately with grated parmesan.

Financier recipe with hazelnuts – Italian Cuisine – Italian Cuisine


  • 300 g granulated sugar
  • 200 g butter
  • salt
  • 200 g icing sugar
  • 150 g flour 00
  • 150 g hazelnut flour
  • 70 g lemon juice
  • 35 g orange honey
  • 10 g baking powder for desserts
  • 5 egg whites
  • peeled hazelnuts
  • slices of dehydrated lemon

For the recipe of the financier with hazelnuts, start with the lemon syrup. Filter the lemon juice, mix it with 80 g of water and heat it in a microwave oven. Toast 100 g of caster sugar in a small saucepan; when it begins to brown, remove from the heat, add the lemon juice and 100 g of water; mix and reduce for 2-3 minutes on the fire. Let it cool.
For the financiers: melt the butter in a saucepan, until it has become hazelnut, and let it cool. Beat the egg whites lightly. Mix the hazelnut flour, the 00 flour, the baking powder, the icing sugar, the orange honey and a pinch of salt in a large bowl; use a whisk to incorporate the egg whites and then the hazelnut butter, continuing to mix until you get a soft and sticky dough.
Cover the container with the film and let the dough rest in the fridge for 10 hours. Grease 20 rectangular molds (10 × 5 cm), distribute about 35 g of dough for each and bake at 160 ° C for 15 minutes. Remove the financiers from the oven, turn them out, brush them with plenty of lemon syrup and let them cool.
For the caramel hazelnuts: skew a dozen hazelnuts on as many sticks for skewers. Prepare a caramel by melting 200 g of sugar in a saucepan with 40 g of water, stirring occasionally until you get a golden caramel. Start the hazelnuts by making sugar strands, leave them to dry, then remove the sticks. Serve the financiers with hazelnuts, lemon slices and decorate as you like.