Hazelnuts — RECIPES — Cucina Casa M

bean:ingrd.jpg — Ingredients

1 large head garlic
1T olive oil
4 cup cannellini or small white bean or 2 14 oz. cans of beans, drained
1T lemon zest
2T lemon juice
2T water
Salt & pepper
2T olive oil
¼ cup sundried tomatoes, oil packed, drained, and chopped
¼ cup hazelnuts, toasted and chopped
3T parsley, chopped finely
**Crostini:**
1 baguette loaf, cut on diagonal into 20 thin slices
¼ cup olive oil

1. Preheat oven to 350º F.

2. Line a small baking sheet or pan with parchment paper. Cut off the top of the garlic head and place on baking sheet. Drizzle olive oil on top. Place in oven and bake until soft to the touch, about 45-50 minutes. Let cool.

3. Once the garlic is cool, squeeze all the cloves out into a food processor. Pulse a few times.

4. Add the beans, lemon zest, juice, and water. Blend until smooth and creamy. If the mixture is too thick, add another tablespoon or two of water. Season with salt and pepper.

5. Pour the bean dip into a shallow bowl. Drizzle a little olive oil on top. Sprinkle the sundried tomatoes, hazelnuts, and parsley on top.

6. Serve with crudité, pita chips, or crostini

Beans:

1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan with a lid, add the soaked and drained beans. Cover with water.
3. Bring beans to a boil, then lower heat to a simmer place. Cover ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Season with salt and pepper. Set beans and cooking liquid aside until needed. Makes 8 Cups.

Roasted Nuts:

1. Preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 more minutes. Set aside.

Crostini:

1. Preheat the oven to 400º F.
2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.

TIPS & TRICKS

• Just don’t roast 1 head of garlic, but instead several. It is great smeared on a crostini with a glass of wine as an appetizer, or add to your favorite sauce or soup.

• You can also top the dip with chopped olives or different types of nuts like almonds and pecans.

• Can be made 3 days in advance. Just cover securely with plastic wrap.

Ingredients

1T Dijon mustard
3T red wine vinegar
¼ cup olive oil
2 bunches (2pounds) asparagus, ends trimmed off
1 12-oz bag frozen artichokes heart, thawed
¼ cup lightly chopped toasted hazelnuts
salt & pepper

1. In a small bowl, whisk the mustard and vinegar until combined.

2. Slowly add the olive oil drop by drop until it starts to emulsify. Once the sauce has thickened, you can increase adding the olive oil. Season with salt and pepper. Set aside.

3. In large sauté pan with a lid over medium heat, add the asparagus and artichokes. Cover with ½ cup of water. Place the lid on and cook for 4-7 minutes until the vegetable are cooked, but still have a crunch to them.

4. Remove from the heat, drain off the water. Return to the pan toss with the dressing. Season with salt and pepper.

5. Place on a platter. Sprinkle on chopped hazelnuts.

6. Serve immediately with a sprinkle of fleur de sel.

TIPS & TRICKS

•   You can use other vinegars: champagne, apple cider or lemon juice.
•   I like to use medium-size asparagus (similar is size to a pen), but you can use pencil thin or thicker, if you prefer. Cooking time will vary.
•   You may serve this dish cold, like a salad, or warm. Just toss with the dressing at the last moment since the vinaigrette will change the color of the vegetables.