The first of our less-known and more tempting regional recipes is centered around hazelnuts, typical product of Tuscia, in Central Italy.
40% of the national hazelnut production is grown in this area.
In the Tuscia region you can find three kinds of halzelnuts: “Tonda Gentile Romana” (Roman kind and rounded hazelnut), “Nocchione” (big hazelnut) and “Tonda di Giffoni” (Giffoni’s rounded hazelnut).
The hazelnut cultivation in this area has ancient roots: reportedly, the “Tonda Gentile” was found in pre-Roman times.
Prep: 20 minutes
Cook: 10 minutes
- Spaghetti 11 ounces
- Extra virgin Olive Oil to taste
- Toasted hazelnuts 7 ounces
- Onion 1/2
- White Wine to taste
- Chili pepper to taste
- Parsley to taste
- Salt to taste
- Pepper to taste
- A dab of butter
Among the tastiest and most original regional recipes in Italy, made with a sauce of toasted hazelnuts , easy to cook and enjoy, even in Summer.
You can either prepare the sauce by grinding the hazelnuts in a blender with some organic EVO oil or toast them in a pan and add the whole hazelnuts, cooked to order.
In the first of our regional recipes we will toast the hazelnuts with some oil and chili pepper. Let’s see our step-by-step recipe!
First of all, shell the hazelnuts, toast them in the oven or in a pan and, when cold, peel them with a tea cloth. You can skip this step and buy shelled hazelnuts. After toasting them, you can decide to add them cooked to order or opt for a hazelnut sauce by blending them when still hot in a blade blender with ground parsley, some organic Evo Oil, chili pepper and salt to taste.
Next step: the dressing! In a large nonstick pan add some organic Evo Oil, cut 1/2 white onion into julienne strips (thin sticks) or a shallot. Alternatively, if you don’t fancy onions, you can opt for two cloves of garlic. Brown the onion and, optionally, add some extra chili. Add the ground or whole hazelnuts and mix them for a minute. Simmer with white wine until reduced and add some salt to taste.
Boil the water in a high edge bowl, add coarse salt and, finally, the spaghetti. Drain them when al dente and pour them in the hazelnut sauce with some cooking water, add a dab of butter and mix with kitchen tongs. Add a sprinkle of parmesan, two spoons of cream and fine ground parsley, mix and serve when still hot. Enjoy!
Want another bite of Italy’s regional recipes? Check the original recipe of our traditional Easter breakfast: click here and read our blog post!