887 pignoli without Recipes

olive oil or a light tasting vegetable oil, garlic cloves cleaned and crushed, white bread cubes without the crust ( i used french bread), a dash of paprika, chicken stock ( i used my own but you can use store bought stock or a bouillon cubes or packages with water) you could also use veggie stock., a pinch of salt, a pinch of cayenne pepper, fresh parsley chopped very fine (optional), eggs slightly beaten, salt & pepper to taste, garlic cloves chopped to put into soup or minced with a garlic press to add when serving (optional)

meatballs, delallo plain breadcrumbs, butter, delallo sun-dried tomatoes, chopped italian flat-leaf parsley, garlic, minced, delallo grated romano cheese, delallo natural coarse sea salt, egg, beaten, whole milk, lean ground turkey, sauce, delallo whole wheat spaghetti, delallo sun-dried tomatoes, delallo pignoli nuts, garlic, chopped, delallo grated romano cheese, chopped fresh basil, delallo extra virgin olive oil, delallo natural fine sea salt, soft goat cheese, heavy cream

fusilli, bow tie pasta, olive oil, pesto sauce (i use my for pesto, also from the barefoot contessa), frozen chopped spinach , defrosted and squeezed dry, fresh lemon juice, good mayonnaise, freshly grated parmesan cheese, frozen peas , defrosted, pignolis (pine nuts), kosher salt, fresh ground black pepper

penne (or rotini, radiatore, bowtie, etc), garlic, minced, lemon , for juice and zest, fresh basil leaf, tuna in olive oil, not drained (or 6-oz tuna in water, plus approximately 1/4 cup of extra virgin olive oil of your choice), tomato, chopped, scallions, chopped, parmesan cheese, grated or shredded (optional), hot sauce or tabasco sauce, to taste (optional), toasted pignolis or walnuts (optional), salt and pepper

olive oil, asparagus, cut in 1-inch pieces, scallions, sliced, lemons , zested, lemon, juiced, fresh thyme, chopped, salt , pepper to taste, butter, flour, milk, mascarpone cheese, parmigiano-reggiano cheese, grated, allspice, cayenne, fresh breadcrumb, fettuccine pasta, pignolis, toasted

boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick, prosciutto, pignolis (pine nuts), grated pecorino romano cheese, garlic, chopped, parsley, chopped, olive oil, imported italian tomatoes, tomato puree, bay leaves, fresh basil leaves , torn into small pieces, yellow onion, chopped fine, carrots, peeled and chopped fine, stalks celery, chopped chopped fine, dry red wine, flour , spread on a plate for dredging, salt and pepper

chicken broth (low sodium ), onion, sliced, sugar, frozen peas, olive oil, pine nuts, dried rosemary (or italian seasoning ), salt, black pepper

tomato sauce, pignoli nut, finely chopped, parmesan cheese, turkey cutlets (about 1 lb), extra virgin olive oil, part-skim mozzarella cheese

basil leaves, olive oil, parmigiano-reggiano cheese (very expensive, but worth it), pignolis

chopped lean lamb or 1 1/2 lbs ground lamb, grain rice (basmati is excellent), butter, boiling chicken broth or 3 1/2 cups boiling water, salt, black pepper, allspice, nutmeg, cinnamon, saffron (for color with chicken broth) (optional), pine nuts (pignoli nuts) (optional)

garbanzo beans, sesame tahini (100% ground hulled sesame paste), salt, garlic cloves, crushed, lemon , juice of, water or 1 cup juice, from garbanzo can, paprika, cumin (optional), pine nuts (pignoli nuts) (optional), olive oil (optional), chopped fresh parsley (optional)

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

green figs 12 small balls of fresh mozzarella, mizuna or arugula 1 bunch thai basil or purple mint, fruity extra-virgin olive oil coarse salt and freshly ground black pepper, lemon juice, wash the figs and remove the little stems with a paring knife., mozzarella from their liquid. wash the greens ., place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil., pile in the middle of two dinner plates . with your thumbs gently pull each fig in half and lay them open-side up around the plates., arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like.

all-purpose flour, butter, sugar, recipe below ), egg, almonds (1 for every cookie), whole almonds (without skin ), sugar, egg, skin of 1 lemon (without white part )

leaved bulk spinach, salt, dark seedless raisins, lukewarm water, olive oil, onion, minced, pignoli (pine nuts), freshly ground black pepper, nutmeg

boneless skinless chicken breasts, flour, olive oil, garlic, bay leaves, allspice berries, honey, balsamic vinegar, dry white wine, orange juice, lemon juice, salt and pepper (about a tsp. each), cayenne pepper, toasted pignolis (pine nuts)

eggplant, peeled and 3/4 inch diced, red bell pepper, 1 inch diced, yellow bell pepper, 1 inch diced, red onion, peeled and 1 inch diced, garlic cloves, minced, olive oil, kosher salt, fresh ground black pepper, orzo pasta or 1/2 lb rice-shaped pasta, fresh lemon juice (2 lemons), olive oil, kosher salt, fresh ground black pepper, scallions, minced (white and green parts ), pignolis, toasted (pine nuts), good feta, 1/2 inch diced (not crumbled ), fresh basil leaves , cut into julienne