Pine nuts

Recipe from the restaurant menu of the bath spa complex Siberia.

Lenten millet cutlets are a true find for lovers of healthy and balanced eating. This dish combines the softness and richness of millet, the freshness of greens, the aroma of roasted nuts and seeds, as well as a slight spiciness from tomato paste and garlic. The cutlets are tender inside with an appetizing golden crust outside. Their origin can be linked to the tradition of preparing lenten and vegan dishes that are valued for their rich flavors without meat components. They pair wonderfully with a refreshing green sauce made from avocado and tofu, which gives the dish a creamy texture and a slight tanginess. An ideal option for a light yet nutritious lunch or dinner that offers rich flavor and the benefits of natural ingredients.

The recipe was shared with us by Mirko Zago, chef of the Onest and Aist restaurants.

Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.

Recipe taken from the magazine "1000 tips for the cook.

Recipe taken from the magazine "1000 tips for the cook.

Caprese bruschetta is the essence of Italian cuisine, a simple and elegant appetizer inspired by the classic Caprese salad. This recipe originated in sunny Italy, where the freshness of ingredients plays a key role. Crispy ciabatta, toasted in a pan, serves as the perfect base for delicate mozzarella, aromatic pesto sauce, and juicy tomato sauce. The addition of pine nuts and balsamic cream adds depth to the flavor—a blend of sweetness, acidity, and nutty notes. This bruschetta is ideal for a light snack, an aperitif, or as part of an antipasto at an Italian dinner. Its textural and flavor diversity makes each bite an unforgettable delight.

Italian turkey steak is the embodiment of Mediterranean flavor and refined simplicity. This recipe harmoniously combines tender turkey meat with the aroma of pesto, the freshness of tomatoes, and the creamy softness of mozzarella. Pine nuts add an exquisite texture to the dish, while balsamic cream provides a delicate sweet-sour note. Inspired by traditional Italian cuisine, this steak evokes sunny terraces in Tuscany where fresh ingredients and rich flavors are cherished. Perfect as a main dish for a romantic dinner or family gathering, it is easy to prepare and consistently leaves a pleasant gastronomic impression. Juicy, aromatic, with light nutty and herbal accents, it is served hot, allowing each ingredient to fully unfold.

Herb pesto is a refined sauce of Italian cuisine that combines the freshness of herbs with rich nutty notes. Its history traces back to classic Genoese pesto, but instead of basil, it uses watercress, arugula, and cilantro, giving the sauce a piquant and slightly spicy flavor. The creamy consistency is achieved through parmesan and pine nuts, while lime juice and apple cider vinegar add balance and a hint of acidity. Extra virgin olive oil brings all the ingredients together for a harmonious taste. This sauce pairs perfectly with pasta, bruschetta or roasted vegetables, turning any dish into a culinary masterpiece. Each spoonful of pesto fills the air with Mediterranean aromas, providing true gastronomic pleasure.

Pesto is a legendary Italian sauce that originated in sunny Genoa. Its rich flavor is born from a symphony of fresh basil, tangy Parmesan, aromatic garlic, and tender pine nuts combined with silky olive oil and bright lemon notes. Pesto perfectly complements pasta, turning a simple dish into a culinary masterpiece. It can also be used as a sauce for meat or fish or simply spread on crispy bread. With its intense aroma and depth of flavor, pesto has become a universal ingredient in global gastronomy. It can be stored in the refrigerator for up to 5 days, and freezing extends its freshness for up to six months.

The salad of dried duck and persimmon is a refined combination of tenderness and rich flavor. Dried duck gives the dish a noble density, revealing its smoky and meaty notes, while the sweet, honeyed persimmon adds freshness and fruity lightness. Ricotta, with its velvety texture, harmoniously connects these contrasts, while pine nuts bring a crunchy sophistication. The dressing of olive oil, honey, and lemon juice highlights the natural aromas, filling the dish with a gentle tartness. This salad is perfect for a festive dinner or gastronomic experiment, impressing with its combination of flavors and play of textures.

Baked persimmon with goat cheese and sea buckthorn is a refined combination of flavors where the sweetness of caramelized persimmon intertwines with the gentle tartness of sea buckthorn sauce and the creaminess of goat cheese. This dessert is a true delight for gourmets, where textures and aromas interact in harmony. Persimmon baked to a light caramel crust acquires deep sweetness, while goat cheese adds creaminess, softening the brightness of the berry sauce. Pine nuts complete the composition, adding a light crunch and nutty undertone. This dish is perfect for concluding an exquisite dinner or as a standalone dessert that impresses with its original taste and noble presentation.

Turkish dolma with rice is a gastronomic masterpiece of Ottoman cuisine, infused with the aromas of the Mediterranean and the East. Tender grape leaves wrap a spicy filling of rice, pine nuts, raisins, and fresh herbs, giving the dish sweet-spicy notes. Dolma is not just food but a symbol of hospitality, often served at family gatherings and festive events. With the harmonious combination of lemon's acidity, rich olive oil flavor, and spices, it gains exquisite depth. It can be enjoyed both hot and cold, savoring the softness of the filling and the delicate aroma of the leaves. Dolma pairs perfectly with yogurt sauces and fresh vegetables, turning a meal into a true journey through Turkish culinary traditions.

Roman Kachilov, curator of the gastronomic platform of the apple-book festival in Kolomna, shared the recipe with us.

Recipe from Alexey Gurov, chef of the Musson restaurant.