Tag: Nuts

Nuts sfogliate – Recipe Nuts sfogliate di – Italian Cuisine

First of all, pour the flour into a bowl, put the yeast in the center, also add eggs, sugar, butter in chunks (the 100 g of the dough), vanilla and milk and start kneading, then add the salt and continue to mix. to work.

Continue to knead until you get a homogeneous dough, then put it in a warm place and away from drafts and let it rise for at least 2 hours or until doubled.

Take back the dough, divide it into 9 equal parts and roll them all into thin circular sheets.
Melt the remaining butter (the 80 g intended precisely for puff pastry) and overlap the dough sheets, first brushing each disc with plenty of melted butter.

Once all the discs are overlapped, gently roll out with a rolling pin to form a rectangle, then with a smooth blade knife cut 10 strips from the rectangular sheet, cutting in the direction of the short side.
Roll each strip to obtain the spiral shape.

Arrange the snails on a baking sheet lined with parchment paper and let them rise again for at least 1 hour, then brush with 1 egg white, sprinkle with sugar and bake for about 25 minutes at 180 ° C in a pre-heated ventilated oven.

The puffed snails are ready: if you can, at least let them cool before eating them.

Recipe Tart with fresh figs and pine nuts – Italian Cuisine

Ingredients

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

Duration: 1 h 20 min

Level: Middle

Dose: 8 people

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

Ingredients

500 g 4 mackerel fillets
50 g mixed salad
50 g breadsticks
30 g pine nuts
1 orange
extra virgin olive oil
salt

Ingredients FOR MAYONNAISE

25 g fresh ginger
1 egg
lemon
seed oil
salt

Duration: 30 min

Level: Middle

Dose: 4 people

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.