Tag: hazelnuts

Sea bream recipe with crunchy crumbs, hazelnuts and citrus sauce – Italian Cuisine

Ingredients

1 kg gutted and scaled sea bream
180 g stale rye bread
70 g shelled hazelnuts
1 lime
1 pink grapefruit
lemon
wild fennel
extra virgin olive oil
salt fine and flakes

Duration: 50 min

Level: Easy

Dose: 4 people

Prepare an emulsion: mix vigorously with a fork (or better with a small whisk, which helps to incorporate air) the juice of the lime and pink grapefruit, 1 tablespoon of lemon, a pinch of fine salt and 2 sprigs of chopped fennel.
Place sea bream on a baking tray lined with parchment paper; brush it with the emulsion and fill the belly with 2 sprigs of fennel; sprinkle with salt flakes and bake at 170 ° C for 35-40 minutes.
Cut meanwhile, the rye bread cubes. Split the hazelnuts in half and gently toast them for a few minutes with the bread in a non-stick pan with a drizzle of oil.
Remove from the oven the fish and serve the fillets with the crumbled bread and the hazelnuts, all seasoned with a drizzle of oil.

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Recipe Mackerel fillet, hazelnuts and carrots – Italian Cuisine

Ingredients

four mackerel fillets
400 g carrots
100 g toasted hazelnuts
garlic
rosemary
vinegar
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe for mackerel fillet, hazelnuts and carrots, clean the fillets, removing the central part that contains the thorns. Crush the hazelnuts with a meat pounder, chopping them roughly.

Cut the carrots into thin sticks and sauté them in a pan with a little oil, salt, pepper, a clove of crushed garlic and rosemary leaves.

Turn off after 5 'and complete with a spray of vinegar. Grease the fillets with a drop of oil and "bread them" with the hazelnuts. Then place them on a plate covered with parchment paper and bake them at 200 ° C for 3-4 '. Remove from the oven and serve immediately, with the carrots.

Carpaccio of fassona recipe with robiola and hazelnuts – Italian Cuisine

Ingredients

500 g thin slices of fassona rump
160 g robiola di Roccaverano
150 g peeled hazelnuts
seed oil
salt flakes
pepper

Duration: 12 h 30 min

Level: Easy

Dose: 4 people

For the recipe of fassona carpaccio with robiola and hazelnuts, heat 100 g of seed oil and 100 g of hazelnuts in a saucepan up to a temperature of 70 ° C; blend everything, bring back to the heat and heat again up to 70-80 ° C. Leave to drain in a colander lined with gauze overnight, obtaining a hazelnut oil.
For the carpaccio: toast 50 g of hazelnuts in the oven at 180 ° C for 8-10 minutes.
Spezzettatele. Cut the robiola into thin slices. Distribute the slices of meat on the plates, garnish with the robiola and chopped hazelnuts, season with the hazelnut oil, the salt flakes, a minced pepper and pea sprouts to taste and serve.

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