ussels open.
For the pine nut crumble, heat oil in large
erve with the Raisin and Pine Nut Agrodolce.
MAKE AHEAD The
00b0F.
To make the stuffing, heat olive oil in a
Preheat broiler. Heat 2 tbsp oil over low heat, add spring onions and cook for 3 mins, stirring, until soft. Add diced tomato and cook for 1 min. Remove from heat and add breadcrumbs, parsley and pine nuts. Season.
Score three diagonal cuts through the thickest part of each side of fish. Fill cavity with breadcrumb mixture and season well. Brush with remaining oil and top with sliced tomato. Transfer fish to baking pan. Broil for 8-10 mins per side, until tender. Transfer to serving platter and garnish with oregano and lemon wedges.
3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets
For pine nut brittle, caramelize 1/2 cup
edium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and
o 400\u00b0F.
Put pine nuts in baking dish and
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
ice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup
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.
egg in a second plate, pine nut and parmigiano in a third
n a food processor. Add pine nuts, pulse until coarsely ground
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.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
and cook onions, garlic, and pine nuts over low heat for
medium heat. Stir in pine nuts, and cook until golden
rumbs, mint, parsley, olive oil, pine nuts, and currants. Season to