edium heat. Cook and stir pine nuts in the hot skillet
s smooth.
Place the pine nuts in a shallow dish
s smooth.
Spread the pine nuts out on a plate
n a food processor. Add pine nuts, pulse until coarsely ground
ussels open.
For the pine nut crumble, heat oil in large
erve with the Raisin and Pine Nut Agrodolce.
MAKE AHEAD The
Gently press about 10-12 pine nuts on the top of
owdered sugar and press the pine nuts in a decorative pattern
egg in a second plate, pine nut and parmigiano in a third
For pine nut brittle, caramelize 1/2 cup
edium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and
Place sugar and eggs in the top of a double boiler.
Over hot but not boiling water, beat until mixture is lukewarm.
Remove from over hot water and continue beating until mixture is foaming and cold.
Slowly add lemon rind and flour, and blend in gently.
Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
Sprinkle with confectioner's sugar and pine nuts.
Let cookies stand for 10 minutes.
Bake in a preheated 375\u00b0F oven for 15 minutes.
Dressing-Put pine nut in a food processor add whole egg,shallots, and lemon juice,Puree.
Slowly add oil in a stream alternate with vinegar till all is incorporated.
Season with salt and pepper to taste.
Salad-- On 8 plates arrange 2 1/2 ounces of spinach leaves and 12 basil leaves.
Divide dressing over the salads.
Top with 1 tablespoon of cheese and 1 tablespoon of pine nuts.
Combine pine nuts and Parmesan. Season. Coat veal escalopes in flour, shaking off excess. Dip in egg then pine nut mixture. Place on a baking tray and chill for 15 mins.
Heat oil and butter in a frying pan over medium heat until butter foams. Cook veal for 3 mins per side, or until golden brown and cooked to your liking. Drain on paper towels and season.
Serve veal with lemon wedges, mashed potatoes and steamed green beans.
mix well.
Divide the pine nut mixture among the mushrooms. Mound
alls Roll balls around in Pine Nuts Place 2 inches apart
Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
ombined.
Fold in the pine nuts by hand with a
Melt butter in a large pan over medium heat, till it is light golden in colour.
(make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
Serve fish on steamed greens with the brown pine nut butter as a sauce.
Serve with a lemon wedge.
he pesto filling, toast the pine nuts in a pan until