ussels open.
For the pine nut crumble, heat oil in large
erve with the Raisin and Pine Nut Agrodolce.
MAKE AHEAD The
TO PREPARE THE SAUCE:
Melt the butter in
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
o heat up in the sauce.
Pasta -- Again, takes just
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.
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.
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
n cream, half the cheese, pine nuts and sultanas and simmer
For the sauce:
Place the pine nuts, bread, garlic, lemon juice and stock or broth in a food processor and pulse until smooth.
Pour into a small sauce pan, sprinkle with the parsley and heat through.
For the fish:
Heat the 1/2 the butter and 1/2 the lemon rind on a large non-stick skillet. Cook 2 fillets for 2 minutes per side. Repeat with remaining fillets and butter/rind.
Serve the fillets and top with the sauce. Serve with a green salad and rice.
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.
o 350\u00b0. Place the pine nuts on a heavy baking
n a food processor. Add pine nuts, pulse until coarsely ground
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
bsorbed.
Meanwhile, process the pine nuts, cheese, milk, and nutmeg
inutes.
Meanwhile, for the sauce, heat a large, deep, non
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.