| 1 |
Melt the butter in a frying pan over a medium heat and saute the pine nuts in it, stirring regularly, until they become golden brown. Remove with a slotted spoon and put to drain onto a double layer of paper towels. Cook the minced meat in the same butter until it loses all traces of pink. Keep mashing and stirring it with a wooden spoon or fork so that it separates well and does not form lumps. Take off the heat and season with cinnamon, allspice, pepper and salt to taste. Mix in the pine nuts, taste, adjust seasoning if necessary, and use with the vegetable of your choice. |
| 2 |
You can also add one medium onion, finely chopped. in this case do the nuts as above and then fry the onion until golden, add the meat and finish as before. |
| 3 |
For a vegetarian version, leave out the meat, increase the amount of pine nuts to 1 cup and include a large onion, finely chopped. After you have browned and removed the nuts from the pan, fry the chopped onion in the same butter until golden, add the nuts and season as in the meat recipe. |
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