Mix parmesan cheese, raisins,
pignoli nuts and bread crumbs with some pepper.
4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or white) 1/2 cup
pignoli nuts extra virgin olive oil Salt and pepper to taste
They use a light sprinkling of
pignoli nuts for crunch.
Not exact matches
So if you see a little bag of
pignoli, those are pine
nuts!
Pine
nuts are those crunchy, delectable seeds we scatter over summer salads, use to make pesto and that form the base of some favourite desserts, such as
pignoli and baklava.
A plethora of recipes for pesto can be found everywhere; however, as a purist, I prepare my pesto in the most traditional manner with only fresh basil, high - quality pine
nuts (
pignoli), freshly ground Parmesan, extra-virgin olive oil, fresh garlic, and sea salt.