Pansotti with Walnut Sauce (using Prebuggiun filling)

August 15th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup fresh Italian parsley, chopped
1 cup fresh basil leaves, chopped fine
¼ cup fresh marjoram, chopped
4 borage leaves (optional)
3 cups spinach, chopped
¼ cup pecorino Romano, grated fine
½ cup fresh ricotta
Salt/pepper
1 teaspoon nutmeg
½ cup olive oil
2 cloves garlic, chopped fine
½ cup walnuts, chopped fine
½ cup heavy cream
Ger-Nis Fresh Pasta

Directions

In a large pot of boiling water blanch all herbs and leaves and drain of all water using a cheese cloth. Chop all the blanched herbs up fine and place in a large bowl. Gently mix in the parmesan and ricotta sprinkle with salt, pepper and nutmeg and mix. Lay out pasta on a floured work surface, preferably wood and cut the pasta into circles. Place a spoonful of the mixture in the middle of the pasta and roll dough over forming a half moon shape, pressing firmly to close (make sure the pasta is closed on the sides). Place in a large pan of boiling and salted water and cook for about 3-5 minutes or until all pansotti are floating. In a blender mix together the oil, garlic, and walnuts, blend until smooth and add heavy cream and season with salt and pepper. After the pansotti are cooked take them out of the water and discard the pasta water keeping about ¼ cup reserved. Place the pansotti back in the empty pan and pour the walnut sauce over heating on a medium heat. Add a little pasta water to loosen the mixture and serve!

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Cranberry Sage Walnut Rolls

December 20th, 2009 § 0 comments § permalink

Makes about 24 rolls

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2 1/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
½ cup dried cranberries
½ cup fresh sage, chopped fine
¼ cup walnuts, chopped fine
2 tablespoons olive oil
1 egg white  plus 2 tablespoons water for shiny tops

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface and knead  a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 30 minutes.  Mix egg white and 2 tablespoons water and use it to brush tops of rolls. Bake rolls for about 20 minutes or until rolls are golden brown in a 450° oven that has been preheated for at least an hour.

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