Tag: Nuts

Turbot with artichokes and pine nuts with thyme – Italian Cuisine

Turbot with artichokes and pine nuts with thyme

1) Clean the artichokes, remove the tips, the stem and the outer leaves, cut off 2/3 of the leaves, cut them in half and remove the hay. Cut them into thin slices and, as they are ready, put them in water acidulated with lemon juice.

2) Melt the butter in a non-stick pan, unite the pine nuts and after 2-3 minutes also the drained and dried artichokes. Season with salt and cook covered for 7-8 minutes. Bring to a boil in a large pan 4 fingers of water, add a pinch of salt and sear the turbots, one at a time, for 5 minutes. Drain and let them cool.

3) Eliminate dark skin, season with a pinch of salt and ground pepper and transfer them to two baking sheets lined with baking paper. Cover them with the artichokes, pine nuts and their cooking juices; sprinkle them with the thyme leaves, pour the wine around them and cook them in a preheated oven at 180 ° covered for 10 minutes and uncovered for another 15.


Posted on 10/12/2021


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Apple pie with cream and pine nuts and lemon – Italian Cuisine

Apple pie with cream and pine nuts and lemon

Apple pie with cream, preparation

1) Warm up milk e immerse yourself cinnamon. Separately in a bowl collect 3 egg yolks with 130 g of sugar.

2) Add the starch, diluted with little milk e you work with a whisk until the mixture is homogeneous.

3) Pour gradually all of the remaining milk and cook in a bain-marie for 10 minutes, until the cream has thickened; let it cool. Soak raisins in a little liqueur. Cut into round slices 4 apples e immerse them gradually in water acidulated with lemon.

4) Take a non-stick cake pan with high sides, 24 cm in diameter, preferably hinged; obtained from the sheet 3 discs, 2 of diameter of the cake pan, one a little wider. Lined the pan with a sheet of moistened parchment paper, then settle down the largest disc, making it go up on the edges.

5) Pour in the center of the pastry a generous spoonful of cream e roll it out in an even layer.

6) Cover with apple slices e distribute yourselves over half of the pine nuts and raisins drained from the liqueur.

7) Cover with a second pastry disc e carry on with a layer of cream, apples, raisins and pine nuts.

8) Finish with the last disc of puff pastry e brushed with the remaining yolk beaten with a little water.

9) Put in the center the remaining apple, half sliced ​​and half whole, and brush it with a syrup prepared with the rest
sugar and a little water. Cook in the oven at 180 ° for 40 minutes, baked And sprinkle of powdered sugar.

Recipe Eggplant au gratin with pecorino cheese, with onions, courgettes and pine nuts – Italian Cuisine

  • 500 g 2 aubergines
  • 300 g zucchini
  • 15 g pine nuts
  • 1/2 red onion
  • sugar
  • thyme
  • Taggiasca olives
  • Pecorino Dop
  • peanut oil
  • vinegar
  • extra virgin olive oil

For the recipe aubergines au gratin with pecorino cheese, with onions, courgettes and pine nuts, wash the aubergines and cut them into wedges, lengthwise, without removing the stalk.
Grease them with a drizzle of oil, add a few sprigs of thyme and bake at 200 ° C for about 15 minutes.
Cut diced courgettes, eliminating the part too rich in seeds. Brown them in a pan with a drizzle of oil and the pine nuts for about 10 minutes. Add 1 spoonful of Taggiasca olives and cook for another 1 minute, stirring.
Cut the onion into wedges. Heat a drizzle of peanut oil in a saucepan (which does not interfere with the taste of the onion: if you prefer, you can also use extra virgin olive oil). Add the onion, a dash of vinegar and a pinch of sugar. Cook for 2-3 minutes.
Remove from the oven the aubergines, sprinkle with grated pecorino and bake again at 200 ° C for 1-2 minutes, until browned.
Serve them together with sautéed courgettes and onions, completing as desired with fresh thyme sprigs.

Recipe: Valeria Nozari, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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