When we saw this recipe, we saw a way to break out of our hummus/salsa rut. We also found out there is little difference between filberts and hazelnuts. (Yes, we know they are not exactly the same nut, but where we shop, it was easier to find filberts.) If someone out there thinks there is a noticeable difference, please enlighten us. By the way, some food historians believe the name filbert comes from the fact that the nuts mature on the tree on or about August 20th, which was St. Philibert’s Day on the European church calendar.
This recipe has roots in the Catalonia region of Spain, the northeastern portion of the country, centered on Barcelona. The smoked sweet paprika is a must if you want to stay true to the flavors intended. We got our smoked paprika from Penzeys.
Anyway, this recipe from the October 2013 issue of Cooking Light (page 92) involves a fair amount of preparation, but trust us, the results are worth it! The smoky, savory flavor of the final product is very pleasing, and it is a nice break from hummus and salsa. You can keep a big batch in the refrigerator for two weeks and in the freezer for up to two months. Enjoy!
Here’s a picture of our product.