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Roman recipes
Hazelnuts with herb puree

Ingredients
Preparation
  • 100g/3 oz of hazelnuts
  • A handful of fresh parsley
  • 80 ml/3fl oz olive oil
  • 80 ml/3fl oz red wine vinegar
  • ½ tsp ground black pepper
  • 125g/4oz feta cheese
  • A handful of fresh coriander leaves
  • 2 or 3 mint leaves
  • A sprig of rue
  • A pinch of sea salt
  • Remove the hazelnuts from their shells and roast under a hot grill for 5 minutes, turning frequently to avoid burning them.
  • Put all the ingredients in a food-processor.
  • Puree until you have a smooth paste
  • Serve with bread.
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