3. Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is ...

Preheat oven to 225 – 250F°. Line a baking sheet with aluminum foil and place the pine cones in a single layer on the pan.

Set aside. Remove the stems from the fennel (4), blanch it (5) and set aside. In a pan, toast the pine nuts (6). Then add the ...

Heat the oil in a 12-to-14-inch sauté pan. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent.

For the trout with pine nut crust, place the pine nuts in a ... Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and ...