Tag: Nuts

Stewed cod in curry with pine nuts – Italian Cuisine

Ingredients for 4 people

Preparation of cod stewed curry with pine nuts

1) Started preparing the cod stewed al curry cleaning and chopping not too finely vegetables, then let them dry in a pan with a drizzle ofoil and a pinch of salt. Blend with the White wine, then add the puree of tomato, set of salt, pepper and cook the sauce covered over low heat for 15 minutes.

2) Toasted i Pine nuts in a non-stick, fat-free pan with a grind of pepper, turning them over and over. Cut the cod in pieces of 3-4 cm per side and flavor them with curry.

3) In a pan, brown the pieces of fish with a thread ofoil, cook them for just a few moments and, before they fall apart, transfer them with a skimmer into the pan with the sauce. Leave to flavor for another 2 minutes, turning the pieces gently. Sprinkle with i Pine nuts toasted, coarsely chopped and served.

Risotto with caramelized nuts – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

1) Peel it shallot, chop it and let it simmer in a saucepan with 20 g of butter and 1 dl of broth. When the broth has evaporated, add the rice and toast it in the sauce, stirring for 2 minutes. Add a ladle of broth and continue cooking, wetting the rice with a ladle of broth every time it dries.

2) Meanwhile, melt the butter remained in a frying pan and brown the walnut kernels with a little bit of rosemary and a mince of pepper. Then join it sugar and let it caramelize over low heat. Transfer the nuts on a sheet of baking paper, let them cool and chop them coarsely.

3) When the rice it is al dente, unite out of the heat mascarpone cheese is parmesan season with salt and let stand covered for 2 minutes. Serve the risotto with walnuts and a grind of pepper.

Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil

Method

Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

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