All recipes written by Gordon Ramsay
Add the raisins, salt to your liking and pour in all the broth, cooking over medium heat for half an hour. In the meantime, brown the rice in a pan with the remaining butter and add the pine nuts. Add the rice to the chicken, cover and cook over a low heat for about twenty minutes. Place the chicken on the rice and serve immediately.
The Orecchiette with broccoli and pine nuts they are one of the many, delicious variations of Apulian orecchiette. They are prepared with broccoli, rather than turnip greens, and involve the use of pine nuts, another typical and easy-to-find product.
The preparation of Orecchiette with broccoli and pine nuts it is very simple, in fact after having boiled the pasta, boiled the broccoli and mixed the cream with the pine nuts, you will have to combine everything. Here are all the steps in the recipe to bring this exquisite traditional Apulian first course to the table.
1) Clean the artichokes, remove the tips, the stem and the outer leaves, cut off 2/3 of the leaves, cut them in half and remove the hay. Cut them into thin slices and, as they are ready, put them in water acidulated with lemon juice.
2) Melt the butter in a non-stick pan, unite the pine nuts and after 2-3 minutes also the drained and dried artichokes. Season with salt and cook covered for 7-8 minutes. Bring to a boil in a large pan 4 fingers of water, add a pinch of salt and sear the turbots, one at a time, for 5 minutes. Drain and let them cool.
3) Eliminate dark skin, season with a pinch of salt and ground pepper and transfer them to two baking sheets lined with baking paper. Cover them with the artichokes, pine nuts and their cooking juices; sprinkle them with the thyme leaves, pour the wine around them and cook them in a preheated oven at 180 ° covered for 10 minutes and uncovered for another 15.
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