Tag: hazelnuts

Hazelnut biscuits – Recipe Biscuits with hazelnuts from – Italian Cuisine

First, finely chop the hazelnuts (only 120 gr: remember to keep the hazelnuts whole for decoration) and set them aside.
Combine egg, oil, vanilla and sugar in a bowl and mix.
Add the chopped and mixed hazelnuts, then also incorporate flour and baking powder.

Work quickly until the dough is compact and workable.

Divide the dough into balls of the same size (I've made 16, but if you prefer smaller or larger biscuits, just change the number of balls).
Place the balls, well apart from each other, on the baking sheet covered with parchment paper and mash them evenly to form discs that are not too thin, then decorated with the hazelnuts kept aside.
Cook for about 10-15 minutes (or until golden brown) at 180 ° C, in a preheated ventilated oven.

The hazelnut biscuits are ready, all you need to do is at least let them cool before serving.

Spaghetti with anchovy sauce, hazelnuts and roasted anchovies – Italian Cuisine

Starred chef Andrea Berton's recipe that combines North and South. Delicious and easy to do at home too

Hazelnuts and anchovies? It can be done! The idea is of chef Andrea Berton, a Michelin star in Milan. In his restaurant he serves among the first courses this intense, comforting, delicious spaghetti – to copy ;-).
Here is his recipe

Ingredients for 4 people

200 g of peeled and toasted hazelnuts
100 g of finely chopped onion
1 bay leaf
Extra virgin olive oil
Salt and pepper
8 anchovies

To whisk
200 g of hazelnut cream
20 g of anchovy sauce
30 g of grated toasted hazelnuts with a grater
240 g of Monograno Felicetti Bio 105 spaghetti
salt

To serve
20 g of toasted hazelnuts
20 g of roasted, peeled and grated hazelnuts – or hazelnut powder

Method

Blend the hazelnuts until smooth and homogeneous and set aside. For stuffed roasted anchovies, clean the fish by removing the head and central bone being very careful not to ruin the tail. Slowly stew the onion with the extra virgin olive oil, the bay leaf and season with salt and pepper. Allow the onion to cool and fill the anchovies. Roast the anchovies in the oven and set aside.

Cook the pasta in abundant salted water for 7 minutes. Pour the hazelnut cream into a pan, season with the anchovy sauce and bring to a desired consistency with a ladleful of spaghetti cooking water. Once the spaghetti are still "toothy", drain and pour the pasta into the pan. Stir in the grated hazelnuts, if necessary add more pasta cooking water or further anchovy colatura.

Plating
Sprinkle the chopped hazelnuts on the base of the plate and place the creamed spaghetti on top. Sprinkle with the hazelnut powder and finish with the anchovies roasted on top.

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Recipe Savory pie with figs, goat cheese and hazelnuts – Italian Cuisine

Ingredients

250 g creamy goat cheese
50 g toasted hazelnuts
5 figs
3 eggs
a disk of pastry brisée
salt
pepper

Duration: 1 h 10 min

Level: Easy

Dose: 8 people

For the recipe of savory pie with figs, goat cheese and hazelnuts, line a mold (ø 20 cm) with a sheet of baking paper and then place the pasta brisée. Roughly crushed hazelnuts. Peel the figs and cut them into slices at least 2 cm thick.

Season the goat's cream cheese with salt and pepper; mix well, then add the eggs to obtain a smooth and fairly liquid mixture. Spread the mixture into the mold, add the fig slices, spread the crushed hazelnuts on the surface, trim the edges of the dough and bake at 180 ° C for 25 '.

Take the savory cake out of the oven, let it cool, turn it out and serve it in slices, decorating to taste with fig wedges and some fennel.