Tag: pine

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.

Pine nut pie recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g flour
130 g butter
80 g sugar
1 egg
Marsala
salt

Ingredients FOR THE PINE NUT CREAM

500 g milk
80 g semolina
75 g sugar
50 g pine nuts
10 g butter
2 eggs
1 vanilla bean
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Jumbled up flour with sugar and a pinch of salt; soak it with the butter in pieces until you get a sandy mixture. Quickly knead it with the egg and 1 tablespoon of Marsala. Shape the dough into a ball, wrap it in plastic wrap and place it in the refrigerator to rest for 2 hours.

FOR THE PINE NUT CREAM
Bring boil the milk with the vanilla bean cut in half lengthwise; pour the semolina in the rain and cook, stirring constantly for 4-5 minutes; remove from the heat, remove the vanilla and add the sugar, a pinch of salt and butter; mix well, then add 40 g of chopped pine nuts.
Let cool for 3-4 minutes and then add the eggs; let the cream cool.

FOR THE CAKE
Roll out shortcrust pastry 3 mm thick and part of it lined with a low cake tin (ø 22-24 cm).
stuffed the cake with the pine nut cream, now cold, distribute the remaining pine nuts and close with strips of shortcrust pastry arranged in a grid. Brush the pastry with a little milk and bake the cake at 180 ° C for 45-50 minutes.

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.