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Posts Tagged ‘hazelnuts’

Today is my day off from work. I had planned to volunteer at a local restaurant (Robin des Bois). The owner donates all profits to non-for-profit organizations. Sadly, upon arrival, the manager kindly informed me that there was a mistake and that they already had enough volunteers for the day. They felt bad enough to give me coffee and lunch to go. Grilled artisanal bread topped with sweet and white potato, wild mushrooms, Emmental cheese and a white sauce (probably some kind of bechamel). I made the salad below to accompany the broiled open-faced sandwich. Perhaps I’ll try volunteering some other time.

 
 
 
Baby spinach
1 pomegranate
1/4 cup roasted hazelnuts
 
Maple-Balsamic Dressing
3 tablespoons walnut oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon maple sirup
Black pepper and fleur de sel
 
To remove seeds from pomegranate, cut fruit in quarters in a bowl filled with cold water. With a spoon, scoop out the seeds. The seeds with sink and the membranes will float.
Roast hazelnuts in a 375F degrees oven for about 10-15 minutes.
Divide baby spinach into 4 plates. Top with pomegranate seeds and roasted hazelnuts. Drizzle with maple dressing and sprinkle with  fleur de sel.
 
Serves 4
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rapini pasta

 

Rapini (or brocoli raab) is like the bitter version of brocoli. Some say it’s an acquired taste. I love it. I’ve always loved it.

I will always remember the best pizza I ever ate at Delfina Pizzeria, in San Francisco last summer. It was brocoli raab pizza with olives, mozzarella and hot peppers. Yum. This pasta dish (almost) comes in competition with aforementioned pizza.

 

rapini

 

1 bunch rapini (brocoli raab), trimmed and cut into 3 inch pieces 
4-5 cloves garlic
5 sun-dried tomatoes
1-2 teaspoons dried chili flakes (optional)
2 tablespoons olive oil
Sea salt and freshly cracked pepper, to taste
Freshly shaved parmesan
Roasted hazelnuts (optional)
Whole wheat pasta (I used spagettini)
1/4 cup pasta water

 

Boil water in a large saucepan. Cook pasta according to the manufacturer’s directions.

While the water in boiling, trim base of rapini stalks. Heat olive oil in a large skillet. Add whole garlic cloves and sauté for a about 5 minutes. Add sun-dried tomatoes, salt, pepper and optional chili flakes. When garlic cloves begin to brown lower heat just to keep the skillet warm.

In the mean time, blanch the rapini in the pasta water for 4 or 5 minutes. Add blanched rapini to the warm skillet, increase heat to medium and sauté for about 2 minutes.

Drain the pasta, reserving 1/4 cup pasta water. Add pasta and pasta water to skillet. Increase heat to medium high, sauté and mix well, for about 2 minutes. Smash the garlic cloves directly in the skillet with the back of a spoon.

Serve immediately, top with freshly shaved parmesan and roasted hazelnuts.

 

Serves 4

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