Tag: hazelnuts

Spaghetti with hazelnuts – 's Spaghetti with hazelnuts recipe – Italian Cuisine

First of all, boil the water for the pasta, lightly salted and, when it boils, drop.
In the meantime, chop the hazelnuts fairly finely (or even more coarsely, if you prefer), leaving a few nuts aside to decorate the dishes.

Prepare a sauté with garlic, oil, chilli and chopped anchovy, then add 3/4 of the hazelnuts and toast them in the sauce.
Also add 1 ladle of pasta water and cook until you add the pasta after having drained it, then adjust the remaining chopped hazelnuts and season with salt.

The spaghetti with hazelnuts are ready: serve, garnish with the hazelnuts left aside and serve.

Chocolate and pear cake with cardamom and hazelnuts – Italian Cuisine

Ingredients for 12 people

Chocolate and pear cake with cardamom and hazelnuts, preparation

1) Put the hazelnuts in a bowl, cover them with warm water and let them rest. Take the seeds from the cardamom berries and crush them. Chop coarsely chocolate and let it melt in water bath together with cardamom seeds.

2) Mount the egg whites until stiff with granulated sugar: add the sugar a little at a time and only when the egg whites are partially already whipped. Whip the butter with the icing sugar, then add the lightly beaten egg yolks, a little at a time. When the mixture is homogeneous, add the chocolate, then the egg whites and finally the sifted flour: add it a little at a time, stirring with a spatula with delicate movements.

3) Grease and flour the edge of one 24 cm hinged mold and cover the bottom with a baking paper disc; pour the dough.

4) Wash the pears, detorsolatele, reduce them into rather thin slices and distribute them on the cake, sinking them a little. Drain the hazelnuts, dry them, chop them coarsely and also spread them over the cake.

5) Cook in preheated oven at 170 ° for 45-50 minutes. Let it cool before unmolding.

Posted on 11/26/2021

Recipe Beef tartar, hazelnuts and cocoa beans – Italian Cuisine

Ingrediants

400 g rump of beef
100 g peeled hazelnuts
100 g brioche bread
100 g peanut oil
10 g hazelnut paste
10 g cocoa beans
one yolk
vinegar
salted capers
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe of the beef tartare, hazelnuts and cocoa crane, rinse a handful of capers and leave them to soak for 30 minutes. Finely chop the meat with the knife. Season it with salt and extra virgin olive oil. Toast the whole hazelnuts in a pan over low heat for a few minutes. Prepare a hazelnut mayonnaise: collect the yolk, peanut oil and 1 teaspoon of vinegar in a blender.

Blend the ingredients until you get a mayonnaise, then add the hazelnut paste and mix well. Transfer the mixture to a pastry bag with a thin nozzle. Cut the slices of brioche bread into rectangles (4 × 10 cm). Toast them for 1 minute on each side in a non-stick pan with a little extra virgin olive oil.

Spread a thin layer of mayonnaise on the croutons of brioche bread. Lay the tartare on top, complete with some hazelnuts cut in half, 2-3 capers, a few sprigs of mayonnaise and a teaspoon of cocoa crane. Decorate as desired with parsley leaves.

Ingredients for 12 people

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