HAZELNUTS
DUKKAH
Makes a cup or so
Dukkah has its roots in Egypt. I first encountered it in South Africa where it is very popular snack. There they dip good bread into extra virgin olive oil and then into the dukkah. Its delicious sprinkled over salads, roasted or grilled vegetables or fruits. Quantities of ingredients can of course be adjusted to your own taste.
1 cup almonds and hazelnuts or almonds and macadamia nuts
1/2 cup sesame seeds
1/3 cup coriander seeds
2 teaspoons ground cumin
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
Freshly ground pepper to taste
Dry roast the nuts and chop finely. If using hazelnuts be sure to remove the skins before chopping. Toast the sesame seeds and coriander separately in either a dry pan over moderate heat on top of the stove or in a preheated 400 degree oven for 3 – 5 minutes or until fragrant. With a spice or coffee grinder, grind the coriander in short bursts till reasonably fine and add to a bowl along with the nuts and sesame seeds. Grind the cumin, salt and sugar together until very fine. Taste and adjust seasoning to your own taste. Store in an airtight container for up to 4 weeks.
PAPPARDELLE WITH HAZELNUT CREAM
Serves 4
7 ounces hazelnuts, toasted and loose skins removed
2 cloves garlic, peeled
12 ounces heavy cream
2 tablespoons dry Marsala
5 ounces grated Parmigiano-Reggiano, plus more for garnish
10 tablespoons olive oil
1 tablespoon cocoa powder
1/2 teaspoon crushed red chili flakes
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1 pound pappardelle (or tagliatelle), preferably fresh*
2 tablespoons butter
Combine toasted hazelnuts and garlic in food processor or chop fine. Add cream, Marsala, grated Parmigiano-Reggiano, olive oil, cocoa, chili flakes and nutmeg. Process until combined and the texture is rough. Season to taste with salt and pepper. Cook pasta in salted boiling water until just al dente. Put sauce in pan, gently melt butter into sauce and add noodles. Gently cook over medium heat and finish cooking as noodles absorb sauce. Serve with grated Parmigiano-Reggiano.
HAZELNUT BISCOTTI
Makes about 2 dozen
This is one of my favorites. Not too sweet and great dunked into coffee or a tumbler of red wine!
3/4 cup sugar
1/2 cup unsalted butter, melted
4 tablespoons hazelnut liqueur or brandy
1-1/2 cups hazelnuts, lightly toasted and skinned
3 whole eggs
1 tablespoon minced lemon zest
3-1/2 cups or so flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Very coarsely chop hazelnuts. Combine sugar, butter, liqueur, nuts and eggs together and mix well. Stir in flour, baking powder and salt. Knead briefly and form into a long loaf about 2 inches in diameter. Dough will be soft but should hold its shape easily. If too soft, knead in more flour. Place on a cookie sheet and bake for 25 minutes or until firm. It will have a cake-like texture. Remove from oven and cool. Slice diagonally into 1/2 inch slices and lay out in a single layer on a cookie sheet. Bake for 20 minutes more, turning once until both sides are lightly browned and toasted. Cool and store in an airtight container.
John Ash © 2024
