CREAMY WALNUT SAUCE PASTA
Pasta with walnut sauce is a delicious pasta dish that is creamy, flavourful and authentic. Walnut sauce pasta is a dish from northern Italy. Often paired with cheese, this is a simple creamy version.
Provided by Eva | Electric Blue Food
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- To peel the walnuts. Bring a small pot of water to a boil. When the water boils, add the walnuts and simmer for a couple of minutes. Drain, rinse under cold water and place on a kitchen towel. Remove the skins by gently pulling them with your fingers. This procedure adds about one extra hour to the recipe and can be done in advance. If doing this in advance, store the peeled walnuts in an airtight container in the fridge.
- Prepare the pasta. Set a pot of water on medium-high heat. When it boils, add salt and the pasta. Cook the pasta in boiling water according to package instructions. I recommend to stick to the suggested cooking time for a perfect Italian al dente texture.
- Prepare the sauce. Melt half of the butter in a pan on medium heat. Mince the shallot and add it to the butter. Sauté until soft, 2 minutes.
- Add the walnuts, salt, pepper and the rest of the butter. Sauté 1 minute, let the butter melt. Next pour in the cream. Simmer the sauce on medium heat 2 minutes, stirring constantly.
- Transfer the sauce to a food processor and blend until smooth. Alternatively, you can blend it with a hand blender.
- When the pasta is done cooking, drain it and put it back into the cooking pan. Pour the sauce over the cooked pasta and toss. Divide pasta between serving bowls and top with grated parmesan.
Nutrition Facts : Carbohydrate 44 g, Protein 13 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 335 mg, Fiber 3 g, Sugar 2 g, Calories 563 kcal, ServingSize 1 serving
WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
- For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
- Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
- For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
- To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.
ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes
ROSEMARY SAUCE
Make and share this Rosemary Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 35m
Yield 5 ounces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Reduce white wine to approximately 4 to 5 ounces by simmering.
- Add shallots and rosemary, and continue simmering, stirring occasionally.
- When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
- Whisk in Dijon mustard.
- Serve immediately.
VEAL CHOPS WITH ROSEMARY CREAM SAUCE
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.
Provided by MacChef
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
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4.2/5 (144)Author Sarah JampelServings 4Estimated Reading Time 6 mins
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add walnuts and red pepper flakes and cook, stirring often, until nuts are deeply golden, about 5 minutes. Transfer to a small bowl and grate in whole garlic clove; set aside.
- Wipe out pot. Combine ¼ cup oil and remaining sliced garlic in pot and cook over medium-low heat, stirring occasionally, until oil around garlic is bubbling vigorously and garlic is beginning to brown, about 5 minutes. Firmly crush rosemary in your hand to bruise; add to pot along with beans and stir to coat. Increase heat to medium and cook, stirring occasionally, until beans are just beginning to take on color, about 3 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- When pasta is about 4 minutes away from being done, transfer 1 cup pasta cooking liquid to pot with beans (make sure to keep heat on medium so that the liquid doesn’t evaporate too quickly). Using a wooden spoon, gently mash about three-quarters of beans into a creamy sauce.
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- Place walnuts in a large skillet and heat over medium until nuts smell toasted and fragrant, shaking pan often to prevent burning, about 5 minutes. Transfer walnuts to a blender, and return pan to stove.
- Add 1 Tbsp. oil to the pan, along with shallots. Cook 2 to 3 minutes, until softened. Add garlic; cook 30 seconds, until aromatic. Stir in rosemary, 1/2 tsp. salt, and vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Add broth and simmer 3 minutes. Stir in lemon zest, and carefully pour mixture into blender with walnuts. Blend on HIGH until smooth and creamy; set aside.
- Add remaining 2 Tbsp. oil to pan and increase heat to medium-high. Season salmon with remaining 1/2 tsp. salt and black pepper. Place salmon skin side down in pan; cook, undisturbed, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Gently flip, turn off heat, and continue cooking until fish is opaque in the center, about 2 more minutes for medium-rare.
- Pour walnut sauce into skillet and add garnishes of choice (chopped walnuts, fresh herbs, lemon zest, etc.) Serve with grain and/or vegetable of choice.
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