Tag: nut

Recipe Shrimp salad with macadamia nut and lime cream – Italian Cuisine

Ingredients

240 g boiled chickpeas
140 g corn seed oil
100 g macadamia nuts
12 prawn tails
2 limes
chopped parsley
soncino
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.

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I'm allergic to nickel: I make the nut at home – Italian Cuisine

The nut is forbidden for those who are allergic to nickel, but it can be replaced with frozen broths and with home preparations: here's how

The nickel it is present in many foods: those who are allergic to this element know this, and know that they must be careful about many variations in the kitchen, eliminating many ingredients. Among these is the nut, which, however, can be replaced with some changes.

Broth always ready

First of all, a very simple solution can be used: prepare good broth and store it in the freezer. Larger containers, maybe half a liter, will be available to make soups or risottos. To add some flavor to scallops, roasts or sauces, you can instead freeze the broth in the ice containers, to have practical cubes to be dosed to taste.

For what of meat put in a pot about a kilo of mixed beef and veal (more or less fat, it's a matter of taste), with the addition of some bone and a pinch of salt. Cover with cold water, bring to the boil and cook for two and a half hours, skimming from time to time.
For what of vegetables only allowed vegetables should be used, ie low nickel: potatoes, beets, squash, zucchini for example. Well cleaned and washed, the vegetables are put in cold water: bring to a boil and continue cooking over a low heat and without a lid for an hour, skimming from time to time.

Home made vegetable nut

The same vegetable base can be used for a particular artisanal nut: potato, beets, squash, courgettes, but also fennel, eggplant, peppers, depending on the season. One shallot it will give intensity of flavor, while the addition of spices, if you like them (always making sure they are allowed, such as turmeric and paprika), will give perfume.

Finely chop the vegetables and place them in a pan (obviously nickel free) with a thick bottom, along with very little water, a little oil and salt: for 500 g of vegetables, calculate 300 g of salt. Cover with a lid and cook very slowly for about half an hour, stirring occasionally. Once ready, let the mixture cool, then whisk it again to obtain a fine consistency.

Place the nut in an airtight container and keep it in the refrigerator: it stays for about a month and is used exactly like an industrial nut, adding little to give flavor to the dishes.

Pasta with pine nut pesto – Italian Cuisine

First boil salted water to cook the pasta and, when it boils, lower the tagliatelle.
In the meantime, prepare the pine nut pesto: place the pine nuts, garlic, salt and pepper, basil (or better still fresh marjoram), oil and Parmesan in a blender and start blending.
Then add the milk a little at a time, until you get a thick but fluid cream or the consistency you prefer.

Drain the tagliatelle al dente, keeping aside a little of the cooking water, then add the pasta, pesto and a little cooking water if needed to dress pasta better.

The pasta with pine nut pesto is ready, decorated with fresh basil and served.