Tag: pine

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.

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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Recipe Calamari stuffed with tomatoes, potatoes and pine nuts – Italian Cuisine

Ingredients

4 squid
300 g cherry tomatoes
200 g potatoes
60 g shelled pine nuts
2 coppery tomatoes
extra virgin olive oil
basil
salt
pepper

Duration: 50 min

Level: Medium

Doses: 4 people

For the recipe for the squid stuffed with tomatoes, potatoes and pine nuts, Cut the tomatoes into quarters, remove the seeds and cut the pulp into very small cubes.
Peel the potatoes and cut them too
diced.
Heat a little oil in a pan and brown the diced potatoes with
a pinch of salt and pepper. After 2 minutes add the tomatoes and sauté everything for another 2 minutes. Sprinkle with a few chopped basil leaves and turn off. Toast the pine nuts in a pan for 2-3 minutes and add them to potatoes and tomatoes, obtaining the filling.
For the sauce: Cut the cherry tomatoes in quarters; heat a drizzle of oil with a sprig of basil in a pan. Sauté the cherry tomatoes for 3 minutes,
with a pinch of salt, over high heat. Turn off and remove the basil. Blend them with the hand blender.
For the squid: clean the squid, separating the tufts from the bodies and removing the internal pen. Peel and wash them. Fill them with the filling; reposition the tufts at the ends of the bodies, fixing them with a toothpick and closing the mouth at the same time, so that the filling does not come out. Cook the stuffed squid in a hot pan with a drizzle of oil for 3 minutes over high heat. Serve them cut in half, over the cherry tomato sauce. Complete with a drizzle of oil and ground pepper.