Under the Almond Tree » walnuts

Sommarfrukost i värmen

Anna Huerta — Tue, 14 Jul 2015 02:14:53 +0000

Här på Pantelleria har värmen slagit till ordentligt. Det är för varmt på mornarna för att äta en tung frukost. När jag var i Grekland för två veckor sedan fick jag yoghurt, med frukt, nötter och honung på mornarna. Jag som aldrig varit någon stor yoghurtätare har efter det trillat dit på den har kombinationen och forsatt med yoghurt varje morgon. Sicilien har inte ju tyvärr inte mycket till mjölkproduktskultur att skryta med så att tyvärr har vi inte lika god yoghurt, men om man köper den naturella med högst fetthalt lyckas man ändå få till det. Hemligheten är att torrosta nötterna och sedan hänger det frukten såklart. Nu plockar vi fikon, persikor och nektariner varje dag. Med det här receptet önskar jag er en bra start på dagen.

Yoghurt med sommarfrukt och rostade nötter
2 port

Ingredienser
10 st sötmandlar
6 valnötskärnor
1 stor söt persika
1 stort fikon
1 dl yoghurt ( helst riktig grekisk)
2 msk flytande honung

Gör så här
Torrosta nötterna i stekpanna på spisen och hacka dem grovt.
Skär frukten i bitar.
Ta fram två stora glas och varva alla ingredienserna.
Servera direkt!

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Pear and walnut salad with gorgonzola

Anna Huerta — Mon, 21 Oct 2013 11:29:28 +0000

I got these really sweet pears from Giovanni, a farmer from Rekhale. When he’s not working his land, on Saturdays you can find him selling his fruit and vegetables at the Farmer’s Market In Pantelleria. With these lovely Pantescan pears I made a yummy salad. The sweetness of the pears blend so very well with the toasted walnuts and the saltiness of the gorgonzola.

Pear and walnut salad with gorgonzola cheese
Serves 4
Ingredients
1 garlic clove
1 T balsamic vinegar
2 T extra virgin olive oil
1 T honey
24 walnuts
4 sweet pears
1 T olive oil for the pan
7 oz (200 grams) of gorgonzola
4 oz (110 gram) arugula or any other lettuce of your choice.

Method
Press and chop the garlic very finely
Mix with the other dressing ingredients
Dry toast walnuts in a dry pan
Slice the pears, add a splash of olive oil in the frying pan and fry them briefly to soften a little bit and sprinkle some sea salt on top.
Crumble the gorgonzola cheese in pieces.
Organize the plates with tossed salad and sprinkle some dressing over, add the gorgonzola pieces, toasted walnuts, pears and serve.

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Gorgonzola filled figs

Anna Huerta — Fri, 30 Aug 2013 02:18:43 +0000

Figs are at their best at this moment! I picked them early in the morning and served some under almond tree the other evening, the fig variety is named Ottata and at the moment you can see them all over the island of Pantelleria. This recipe is a great starter or serve it as a part of an antipasto.
Happy weekend everyone!

Gorgonzola filled figs
Serves 6

Ingredients
12 figs
7 oz (200 gram) of Gorgonzola cheese
12 walnuts
12 large slices of Prosciutto crudo

Method
If you want to use a piping bag for the cheese, remove the cheese from the fridge a good hour prior as to let it to soften, then it’s easier to handle in the piping bag.
In a sauce pan over medium heat dry toast the walnuts gently.
Cut a cross on the top of the figs, spoon or pipe the figs with the Gorgonzola.
Wrap each fig with a slice of prosciutto and top with a walnut.
Arrange on a nice platter serve immediately or place in the fridge and serve when you desiree

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