Tag: Nuts

Recipe Tart with fresh figs and pine nuts – Italian Cuisine

Recipe Tart with fresh figs and pine nuts


  • 150 g flour
  • 100 g butter
  • 100 g sour cream
  • 20 g almonds with the skin
  • 20 g toasted pine nuts
  • 6 figs
  • 4 yolks
  • caster sugar
  • sugar cane
  • salt
  • vanilla
  • lemon

FOR THE PASTA PASTA
toast the pine nuts in a pan, let them cool and blend them together with the almonds and 1 tablespoon of granulated sugar.
Mix them with the flour and mix with the slightly softened butter, until you get a mixture of crumbs.
Incorporate another 20 g of granulated sugar and 30 g of brown sugar, then 2 egg yolks, the seeds of 1/2 vanilla pod and a pinch of salt. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out then the dough to about 5 mm thick and line a 20 cm diameter tart mold.
trimmed the edges and pinch them to create a decoration.

FOR FILLING
Jumbled up sour cream with 2 egg yolks, 1/2 tablespoon of granulated sugar, grated zest of 1/2 lemon; pour the cream obtained into the tart.
cover the surface with slices of fig, 2-3 mm thick, and sprinkle them with brown sugar. Bake at 180 ° C for 35 minutes.
Remove from the oven the tart, let it cool and complete it with other slices of fresh figs. Decorate to taste with powdered sugar, pine nuts and blackberries.

Recipe Baked mackerel in a crust of breadsticks, pine nuts and orange – Italian Cuisine

Recipe Baked mackerel in a crust of breadsticks, pine nuts and orange


  • 500 g 4 mackerel fillets
  • 50 g mixed salad
  • 50 g breadsticks
  • 30 g pine nuts
  • 1 orange
  • extra virgin olive oil
  • salt
  • 25 g fresh ginger
  • 1 egg
  • lemon
  • seed oil
  • salt

To prepare baked mackerel in a crust of breadsticks, pine nuts and orange, roughly mince the breadsticks with pine nuts and mix them with the grated orange zest.
Spiked the mackerel fillets, sprinkle them with extra virgin olive oil and pass them in the minced breadsticks.
Place them in a pan lined with parchment paper, season with a drizzle of extra virgin olive oil and bake at 220 ° C for 6-7 minutes.

FOR THE MAYONNAISE
Peel ginger, grate it and squeeze the pulp to extract the juice.
whisk the egg, add the juice of 1/2 lemon, a generous pinch of salt and then pour in the seed oil by continuing to whisk until you reach the right consistency of the mayonnaise; at the end add the ginger juice and, if needed, season with salt.
serve mackerel fillets with mixed salad seasoned with a drizzle of oil and salt; complete with tufts of mayonnaise and, if you wish, a few blackberries and lemon balm leaves.

Burrata glasses with watermelon, melon and toasted pine nuts – Italian Cuisine

Burrata glasses with watermelon, melon and toasted pine nuts



A starter aromatic fresh, perfect for a summer lunch. The protagonists are a creamy burrata, watermelon and melon, the most loved fruit of the season!

1) In a non-stick pan, without adding seasoning, toast the Pine nuts for 2-3 minutes, until they are golden, and keep them aside. Wash and dry a tuft of basil is one of mint and keep them aside

2) With a scoop, make 12 balls dall'anguria and 10 from each melon. Divide the burrata on the bottom of 4 glasses and add 3 balls of watermelon and 5 balls of melon of different colors for each portion.

3) In a bowl emulsify 60 ml of oil with the honey, balsamic vinegar, salt and pepper; then, with the vinaigrette obtained, season the stracciatella and the fruit balls. Pepper, decorated with pine nuts and mint and basil leaves and serve immediately.

4) If you like, you can add a slice of Ham raw above the burrata


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