Tag: Nuts

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

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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Recipe Stelvio cheese cake, honey and pine nuts – Italian Cuisine

Ingredients

500 g Stelvio Dop
250 g milk
230 g 1 puff pastry disc spread
30 g toasted hazelnuts
30 g toasted pine nuts
30 g flour
2 yolks
butter
honey
salt
pepper

Duration: 4 h 30 min

Level: Middle

Dose: 6 people

Cut cut the Stelvio into small pieces and soak in milk for 1 hour, then transfer everything to a saucepan, add the flour, salt and pepper and cook stirring until the cheese has melted, for about 5 minutes. Turn off and add 1 egg yolk, stirring vigorously with a whisk.
Pour the mixture in a ring mold (ø 20 cm) buttered on the edge and lined on the bottom with food foil. Let cool to room temperature; then put in the refrigerator for at least 3 hours.
Cutlery a ring mold (ø 20 cm) in the center of the puff pastry disk and press it lightly, to trace a disk on the dough. Then fold the edge towards the disc, creating a sort of crown, as seen in the photos below.
Brush edge and center with 1 egg yolk beaten with a drop of water and pierce the pasta. Bake it at 200 ° C for 5-6 minutes, lower it to 180 ° C and cook for another 12-13 minutes. Remove from the oven and let cool.
Take away the ring of the mold and place the sheet, on the contrary, on top of the cheesecake. Turn everything together so that the cake is inside the puff pastry crown. Remove the base of the mold.
bake the cake at 60 ° C for 10 minutes, to slightly heat the puff pastry and soften the cheese. Serve with honey, hazelnuts and toasted pine nuts and, if desired, mixed sprouts.

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How to make vegetable nuts at home – Italian Cuisine

For broths but not only: prepare your vegetable nut at home, for a dish rich in flavor, without glutamate or chemical preservatives. When healthy it rhymes with taste.

Soups, vegetable creams, risotto: there are many preparations in which you can use a vegetable nut to enhance the flavors. Not a nut of those bought at the supermarket, however, with glutamate, preservatives and other unhealthy ingredients, but a nut homemade, rich only in vegetables, salt and spices. Preparing it is not difficult, it only takes a little time for shopping and cooking vegetables.

Nut: which vegetables to use?

What are the most suitable vegetables for the homemade nut recipe? In fact, you can choose from the ones you like best, taking into account that it is better to always use the seasonal ones, making sure that they do not have dents and that they are well ripe. An example? Carrots, fennel, celery, leeks, cauliflower, pumpkin, tomatoes. In addition to onion and garlic of course! And then spices or aromatic herbs, especially sage and rosemary. Remember that the amount of salt to be used must be one third of the total weight of the vegetables, already cleaned and cleaned.

Homemade vegetable nut recipe

Ingredients: 900 g of clean and cleaned vegetables (including onion and garlic), 300 g of coarse salt, a few leaves of sage herb and rosemary, extra virgin olive oil, 100 ml of water.

Method: Cut in chunks all the vegetables, put them in a large pan with the oil and water, add the aromatic herbs, the salt, cover with a lid and cook on low heat for about 45 minutes, turning often to prevent everything from sticking to the bottom of the pan. Once ready, whisk the vegetables with a mixer, roll out the dough on a baking tray covered with parchment paper and heat at 100 ° for two to three hours, so that the humidity of the vegetables evaporates completely. Stir occasionally with a wooden spoon, so that the mixture dries well. When you see the well dried vegetables, let them cool, pass them back to the mixer and then pour them into a glass container that can be closed tightly. Keep your vegetable nut in the fridge for up to a month.