Tag: Nuts

Recipe Onions stuffed with black cabbage, raisins and pine nuts – Italian Cuisine

Recipe Onions stuffed with black cabbage, raisins and pine nuts


  • 1 kg coarse salt
  • 300 g black cabbage
  • 30 g raisins
  • 30 g walnut kernels
  • 30 g pine nuts
  • 6 pcs medium size blonde onions
  • 2 pcs bay leaves
  • bread crumbs
  • extra virgin olive oil
  • fine salt

For the recipe for onions stuffed with black cabbage, raisins and pine nuts, arrange the onions with the peel in a pan full of coarse salt, sinking them slightly; bake at 180 ° C for 40-45 minutes. Soak the raisins. Briefly toast the pine nuts in a fat-free pan. Coarsely chop the walnuts. Toast 4-5 tablespoons of breadcrumbs in a pan with a drizzle of oil and salt until it becomes golden brown.
Clean the black cabbage, cut it into strips and sauté it for a few minutes in a pan veiled with oil, then add the squeezed raisins, the toasted pine nuts and the chopped walnuts. Stir, remove from the heat and add the breadcrumbs. Remove from the oven, peel them, cut them in half horizontally, remove the 3-4 central rings and stuff them with the black cabbage.

10 finger food with nuts – Italian Cuisine

10 finger food with nuts


The walnuts have now been harvested, so here are some ideas for preparing delicious finger foods

Did you know that the best nuts are those that are harvested not yet ripe in September, when is the green husk covering them still fresh and not completely detached?
They are so good only for a few weeks, so take advantage of it.

If you love nuts, collect them yourself and then let them dry naturally.
You will notice that the taste is different from that of the already shelled walnuts found in the bags and when they are not yet ripe they have a decidedly different taste than we know.

There are so many qualities of nuts, but today we want to talk about the most common nuts, those that we collect in the woods and find in the banks of our trustworthy greengrocer.
You must know that they are rich in properties and are good for the heart because they contain good fats that fight cholesterol. All nutritionists recommend munching on a handful of nuts every day when there is a drop in sugar or just having a snack because they are an excellent source of energy and help the body recharge, like all nuts.

We want to offer you some quick recipes to bring to the table 10 very tasty finger foods prepared with nuts.

Nut pieces

A finger food that is prepared in just a few minutes and with just two ingredients. Just take a whole shelled walnut and divide it perfectly in half to stuff it with a teaspoon of mascarpone or gorgonzola. They are eaten as bon bon.

Pears and nuts

This is a delicious appetizer, but it can also become a dessert. Cut the pears into cubes and place a small piece of Parmesan and a walnut on each. If you want, add a little honey.

Celery and walnuts

This is a very famous finger food that we often find in buffet tables. Just cut a stalk of celery into small pieces and stuff the inside with a mascarpone and gorgonzola based cream. The final touch is precisely a walnut.

Truffles with walnuts

These are the classic cheese balls that eat one and then another and others. They are prepared by mixing 100 g of ricotta with 50 g of Parmesan and 50 g of goat cheese and then, once balls are formed, they roll in the chopped walnuts.

Spirals with nuts

This is a very nice finger food to serve. Simply roll out long slices of pancarrè with a rolling pin and fill them with a cream made from chopped walnuts with mascarpone and complete with speck and rocket. Roll up everything, let it cool in the refrigerator and then cut into slices.

Stuffed figs

A typically September finger food based on figs and nuts. It is prepared by cutting figs in half and filling them with sheep's milk ricotta, a drizzle of honey and a walnut. It can also become a dessert.

Walnuts and marzipan

As in the recipe of walnut and gorgonzola bites, stuff the walnuts, but with almond paste (marzipan) and then drown them in the melted chocolate before letting them cool in the refrigerator for a few hours.

Greek yogurt mousse

A dessert to serve in small single-portion glasses. It is prepared by gently mixing the whipped cream with the same amount of Greek yogurt. Then abundant liquid honey is added and everything is decorated with walnuts, according to the best Hellenic tradition.

Fast Brownies

This is a simplified recipe of classic American chocolate desserts. Just mix 280 gr of hazelnut cream with two eggs and about 70 gr of sifted flour. Pour the mixture into a buttered baking dish and decorate the surface with the walnuts. It is cooked at 180 ° for 10-15 minutes.

Dried fruit cake

This cake is prepared with only three ingredients: dried fruit, sugar and eggs. Just toast 250 grams of dried fruit including walnuts, hazelnuts and almonds and then chop everything roughly. Separately whip 4 egg yolks with 170 grams of sugar and the egg whites until stiff in another container. Mix everything very gently and cook in the oven at 180 ° for about 35 minutes.

Millefeuille with blueberry cream and pine nuts – Italian Cuisine

Millefeuille with blueberry cream and pine nuts


  • 2 pcs Puff pastry sheets of 500 gr
  • 400 g Caprini vaccini
  • 400 g Blueberries
  • 200 g Whipped cream
  • 50 g Caster sugar
  • 20 g Pinoli
  • Icing sugar

Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.

Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.

Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.

The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.

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