HAZELNUT & OREGANO PASTA
Combine spaghetti with hazelnuts, cream, oregano and parmesan to make an easy meat-free, midweek meal in just 22 minutes. The flavours are divine
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 22m
Number Of Ingredients 8
Steps:
- Cook the pasta for 1 min less than pack instructions.
- Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
- Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.
Nutrition Facts : Calories 908 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
ITALIAN SAUSAGE & CHESTNUT PASTA
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
Provided by Jane Hornby
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
- When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
- Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.
Nutrition Facts : Calories 576 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)
Chestnut flour makes very unique crepes that happen to be both gluten- and wheat-free. The smoky, nutty flavor of the chestnut flour complements both savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or allow to cool and refrigerate until needed. Cooked crepes will stay fresh in the fridge for 2 days. The batter can be refrigerated up to 24 hours.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Crepes Sweet
Time 14m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
- Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.2 g, Cholesterol 43.4 mg, Fat 4.2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 28.7 mg, Sugar 1.5 g
PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS
This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
- Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
- Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams
CHESTNUT-HAZELNUT PASTA
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
- Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.
CHESTNUT-HAZELNUT TARTS
Steps:
- For the Chestnut Sauce
- Put the milk, chestnut puree, crème fraîche, and salt in a blender. Blend until very smooth.
- Scrape into a bowl, cover with plastic wrap, and refrigerate until you're ready to serve the dessert or for up to 2 days.
- For the Tarts
- Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick. Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes. Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough. Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Heat the oven to 425°F or 400°F on convection.
- Whisk the crème fraîche, sugar, and flour together.
- Trim the excess pastry and prick the shells-bottom and sides-with a fork. Put some chopped marrons glacés and hazelnuts in each shell and spoon in the crème fraîche mixture, filling the shells no more than one-quarter full. Dust lightly with cinnamon.
- Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes. Rotate the baking sheet halfway through baking. The filling will bubble up and probably overflow and then subside as you bake the tarts. Let cool for a few minutes, then remove the tart rings. Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
- To Serve
- Spoon some chestnut sauce on each plate. Top with a tart and garnish with hazelnuts and marrons glacés.
CHESTNUT PASTA
Chestnuts are no longer just roasted by an open fire. Now, I have a great chestnut pasta recipe. It takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds. Enjoy! Buon Appetito!
Provided by LADOLCEVITA
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
- Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4" wide. Dry for 30 minutes.
- Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 25.9 g, Cholesterol 54.2 mg, Fat 20.8 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 254.1 mg, Sugar 2.2 g
PASTA WITH CHESTNUTS AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 3 - 6 servings
Number Of Ingredients 6
Steps:
- Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.
- Soak the mushrooms in about 1 1/2 cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.
- Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.
- Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.
- Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 7 grams, Carbohydrate 79 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 3 grams
HAZELNUT PASTE
This recipe is from Dundee Hazelnuts & The Oregon Hazelnut Industry. The cooking time is the estimated time for hazelnut roasting.
Provided by Mercy
Categories Fruit
Time 30m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Coarsely chop the hazelnuts.
- In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy.
- Add egg whites, powdered sugar and liqueur.
- Blend until paste forms.
- Wrap and store in a covered container, up to 2 weeks.
Nutrition Facts : Calories 79.6, Fat 5.8, SaturatedFat 0.4, Sodium 2.7, Carbohydrate 6.6, Fiber 0.9, Sugar 5.3, Protein 1.6
SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's complemented perfectly by the sharp, salty bite of Parmesan shavings. It's a delicious combination, and also a really pretty pasta salad.
Provided by Andrea Bemis
Categories HarperCollins Dinner Pasta Vegetarian Hazelnut Parmesan Leafy Green Peanut Free Soy Free Kid-Friendly
Yield 4-6 servings as a side
Number Of Ingredients 9
Steps:
- Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
- In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
- Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
- Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
- Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
- Serve warm or at room temperature.
- Note
- Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.
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