Dolce Di Banane Nocciole E Miele (Pureed Bananas With Hazelnuts)
- 13 cup hazelnuts
- 4 large just ripe bananas, peeled, divided, see below
- 2 12 tablespoons honey, divided, see below
- 1 tablespoon fresh lemon juice
- candied ginger, chopped, for garnish
- Heat oven to 350F with rack in center.
- In a baking pan, toast hazelnuts until lightly coloured and skins are blistered, about 12 minutes.
- Remove nuts and wrap in a kitchen towel and let steam for 1 minute.
- Rub hazelnuts in towel to remove loose skins (it's fine if not all the skins come off); cool completely and roughly chop.
- Meanwhile --.
- In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; puree until smooth.
- Divide puree among 4 serving bowls.
- Cut remaining 2 bananas crosswise into 1/3" pieces.
- Put banana pieces in a nonstick skillet, in a single layer; heat over medium-high heat for 2 minutes.
- If you can, turn pieces and heat other sides.
- If not, don't worry about it!
- Drizzle with remaining 1 1/2 tablespoons honey and stir to combine.
- Remove from heat.
- Top puree with sauteed bananas, hazelnuts and ginger.
hazelnuts, just, honey, lemon juice, candied ginger
Taken from www.food.com/recipe/dolce-di-banane-nocciole-e-miele-pureed-bananas-with-hazelnuts-460190 (may not work)