Hazelnuts ragú

• 5 minutes to prepare •  40 minutes to cook  • Serves 4

As gluttonous as Easter time gets

Ok guys, let’s get serious now. Did anyone go full out for Easter?

We all know that when a family holiday falls on a Sunday that we really let loose. So even if you ate your weight in chocolate eggs yesterday, think of tonight as the main event. And this hazelnut ragú should definitely be the MAIN EVENT.

Date night pasta here we come Now, even if I was just planning to treat myself with some vegetarian dish, this would still be on the menu. But if you do have someone you’re trying to impress, I promise this will not disappoint. It’s comforting, rich, sophisticated, and alarmingly easy. The “easy factor” is honestly the most important part of any week dinner. Because no one should be stressed, sweaty, and starving when all they want is some love and comfort. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
100 g hazelnuts
250 g passata di pomodoro
1 clove garlic
1 shallot

dry rosemary
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - cut into 4 pieces - and the clove of garlic, and let them become soft and golden
2. Toast hazelnuts in another pan, with no oil, at minimum heat. It will take about 10 minutes, it is important to move them often, so that they do not get burned
3. Cit hazelnuts roughly with a sharp knife, and add them to the pan with shallot
4. Add the passata di pomodoro, cover with a lid and let it cook for 30 minutes
5. Meanwhile, cook the pasta in boiling salted water
6. Remove the shallot and the garlic from the ragu', add the rosemary, then switch the heat off
7. Drain pasta al dente. Add it to the ragu' sauce. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Roasted pumpkin with spinach, feta cheese, hazelnuts and honey

• 15 minutes to prepare • 30 minutes to cook • Serves 4

 

Taglierini fresh pasta with hazelnut sauce and bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Pasta is tossed in a rich, savory hazelnut sauce and sprinkled with crispy bacon for the perfect autumnal pasta dish in only 10 minutes.

Don’t get me wrong, I love hazelnuts in sweet recipes too, but where I really appreciate them the most is in savory dishes.
I also love fresh long pasta like fettuccine, tagliatelle and pappardelle, so when I saw a package of taglierini with a recipe for this amazing sauce I was SOLD.

To concentrate the flavor of hazelnuts, toast them in your oven at 200 degrees for 10 minutes. This is great to use in all savory dishes for crunchness.
You just need to be careful - if you want to try this - just not to overtoast them, because the taste would easily become sour.
Crispy bacon and creamy butter are perfect compliments to this delicious fall pasta sauce.

Here's what you will need for the 4-serving recipe:
 

320 g Taglierini fresh pasta
100 g toasted hazelnuts
40 g butter
100 g bacon
200 ml dry white wine
1 shallot
EVO oil
salt and pepper

1. Chop coarsely the toasted hazelnuts and mix them with the butter by stirring
2. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
3. Add the bacon and braise it for a couple of minutes. Then, pour the white wine and let it evaporate
4. Finally, add the cream of hazelnuts, salt, and mix well
5. Meanwhile, cook the Taglierini pasta in boiling salted water
6. Drain Taglierini pasta al dente. Add them to the hazelnut sauce and season it with freshly ground pepper, according to your taste

Nutrition Facts of this dish are right below. Data is provided per serving.

Pumpkin millefoglie with burrata cheese, hazelnuts and basil

• 15 minutes to prepare •  20 minutes to cook  • Serves 4

Cocoa tart with dark cherry jam and toasted hazelnuts mousse

• 120 minutes to prepare • 35 minutes to cook • Serves 12

Tart with raspberry jam and hazelnuts mousse

• 120 minutes to prepare • 35 minutes to cook • Serves 12

Chocolate and raspberry tart

• 90 minutes to prepare • 50 minutes to cook • 3 hours to cool down • Serves 12

Chocolate cake with yogurt and cocoa

• 20 minutes to prepare • 45 minutes to cook • Serves 14

Carrots and hazelnuts cake

• 20 minutes to prepare • 40 minutes to cook • Serves 12

Ice cream hazelnut waffles

• 10 minutes to prepare • 5 minutes to cook • Serves 12