Good Morning and Happy Monday! The colour of my weekend was red! Red like my hair (I dyed my hair and now they’re like Julia Robert’s hair, a wonderful Tiziano Autumnal colour), red as my brand new car, a flaming red Kia Picanto, red as my bank account for the next 5 years…
Let’s hit now my weekend cooking experiments: as a good pupil I tried to get haed for next weeks, taking advantage of a quiet Sunday morning. The weather was wonderful, the sun warmed the air and tree colours were flaming creating and Autumnal and amazing vision. I was in search of the right ingredients to enrich a simple dish of spaghetti, when it came to mind! Nuts were the perfect ingredient, as I consider them autumnal and rich, perfect to enhance the magnificence of the day.
Ingredients (serve 4):
- hazelnuts to shell, 3 handfuls
- thinly ground almonds or almond flour, 3 full tablespoons
- cow ricotta cheese, 100 gr
- sage, 4 leaves
- garlic, 1 clove
- grated Parmesan cheese, 4 full tablespoons
- extra virgin olive oil, 4 tablespoons
- Salt & pepper
Cook spaghetti in a large pot with salted boiling water, according to packaging instructions. In the meantime, shell hazelnuts and smash them in a mortar, leaving some crunchy bits. heat olive oil in a large pan with a clove of garlic and some sage leaves. When the garlic has given all its flavour to the olive oil and sage leaves are getting brown and crunchy, remove the garlic clove and add hazelnuts and almond flour and leave to toast and brown for a few minutes At this point, add ricotta cheese.
Add some spoonful of cooking water to mix ricotta cheese, season with salt and pepper and add spaghetti, once tossed. Add grated parmesan and serve wit some fresh black pepper.
Tasting moment! First of all, if you add cooking water instead of milk or cream is better, as the dish will result lighter, good thing both for your taste and your diet! Beside that, almond flour hugs and covers pasta, while hazelnuts chunks surprise at the bite and make a simple dish an interesting experience.