Tag: Nuts

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts – Italian Cuisine

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts

  • 12 scampi
  • 200 g zucchini
  • 100 g flour
  • 3 egg yolks
  • 2 slices of bread
  • 1 shallot
  • half a stalk of celery
  • half a carrot
  • thyme
  • marjoram
  • basil
  • Pine nuts
  • butter
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of scampi and zucchini ravioli with bisque and pine nuts, knead the flour with the egg yolks, 20 g of water, a teaspoon of oil and a pinch of salt, until obtaining a homogeneous and elastic dough. Let it rest covered.

Clean the prawns: separate the heads, keep aside 4 whole with the claws and chopped the other coarsely. Shell the tails and put them aside, keeping the waste. Sauté the celery, the carrot and the chopped shallot with thyme and marjoram in a saucepan with a veil of oil; add the scraps and scrape heads and brown them for 3-4 minutes.

Add 200g of wine, then cover with 1.2 liters of water. Add the whole heads, resting them on top, so that they can be read without breaking. Cook for 20-25 minutes. Remove the whole heads and filter the broth crushing the shells well in a sieve. Put the broth in the saucepan and cook until it is reduced by a quarter (for about 8-10 '); add salt, add a knob of butter and cook for another 2 minutes.

Peel the zucchini and cut into cubes; cook them in a pan with a little oil, salt and pepper, for 5 minutes; add the prawn tails and cook for 30 seconds. Beat the zucchini and prawns with a knife; chopped also the slices of fried bread slices of the crust with 3-4 basil leaves and add them to the scampi, obtaining a soft mixture.

Pull the dough into thin sheets, cut into strips and brush with water; arrange the mixture of scampi in small walnuts, close the strips in half, trim the excess by closing the dough, crush it all around the filling, then cut the ravioli with a pastry cutter.

Boil the ravioli in boiling salted water for 2 'from when they come back to the surface and serve with the bisque, completing with the heads of the scampi whole, toasted pine nuts in a pan and basil leaves to taste.

Nuts, peanuts & co: which and how much to eat? – Italian Cuisine

Nuts, peanuts & co: which and how much to eat?

Nuts prolong life, and helps maintain weight-shape. Here's how to choose.

The post Noci, peanuts & co: which and how much to eat? appeared first on Sale & Pepe.

Stuffed turkey cannoli with ricotta pesto and pine nuts – Italian Cuisine

Stuffed turkey cannoli with ricotta pesto and pine nuts

If you have little time available but do not want to give up a dish of "More lightness", you can opt for these fast and delicious turkey cannoli stuffed with ricotta and pine nuts. Fresh, soft and just light, ideal as a single dish or to accompany another course for a complete and balanced meal.

Ingredients for 4 people

250 g ricotta
60 g new salad
50 g pine nuts
15 leaves of fresh basil
8 slices of roasted turkey breast
Extra virgin olive oil

In this recipe we used Sliced ​​turkey breast from the Semplici line and Poni & Panorama vouchers.
Discover the other products of the brand Pam & Panorama


Blend the basil leaves with pine nuts and 20 g of oil; mix the pesto made with ricotta and a pinch of salt.
Spread the mixture over the roasted turkey slices and rolled like a cannolo.
Serve immediately by completing with the salad.

Italian Cuisine recommends you to combine this recipe with another tasty dish based on tigelle, zucchini and mozzarella.

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