Pine nuts from everywhere The homeland of pine nuts is said to be the Iberian Peninsula; today they are mostly grown in the Mediterranean countries, in Spain and Portugal. It takes at least 15 years before a tree produces cones, but it can bear them for up to 100 years. As a rule, the cones are harvested by hand and left in the sun to...
Pine nuts from everywhere
The homeland of pine trees is said to be the Iberian Peninsula; today they are mostly grown in the Mediterranean countries, in Spain and Portugal. It takes at least 15 years before a tree produces cones, but it can bear them for up to 100 years. As a rule, the cones are harvested by hand and left to dry in the sun. They remove the pine nuts that are still in their hard shells and that need to be crushed. Real experts recognize in the taste of pine nuts the location where they are supposed to ripen. But all pine nuts have one thing in common: they have a pleasant, delicate taste, and their meat just melts in your mouth. They are considered the sweetest kernels, after cashews. In addition to their high nutritional value, pine nuts are also valued as an aphrodisiac in many places. They contain a lot of protein, iron, phosphorus and some B vitamins, they have a good effect on digestion and respiratory tract.
Pine nuts in bowls and pots
Pine nuts can be added to almost any dish: meat, fish or vegetables, cheese and fruit. Probably the most well-known dish, where pine nuts must not be missing, is Italian pesto (made from fresh basil, Parmesan cheese, garlic, pine nuts, salt, pepper and olive oil; in a less traditional pesto, the basil can be replaced with sun-dried tomatoes). In France, pine nuts are indispensable in various salads. In the southwest of the United States (New Mexico), coffee from pine nuts is known as a specialty. In the cuisine of the Middle East, pine nuts will be found in various vegetable dishes, for example in okra stew. Pine nuts can be eaten raw or roasted, with the latter having significantly more flavor. Some ideas on how to use pine nuts in the kitchen: as a starter, you can add them to various cream soups, enrich the taste of a spinach and rhubarb salad, use them to fill sardines, which are then quickly fried in a little oil... As a main course, pine nuts can be offered in various salads , such as fruit tofu salad with mushrooms, cheese and apple salad with mushrooms, various pasta salads, all green salads, which go well with toasted cheese, mushrooms, bacon... They can be added to almost all pasta sauces (especially vegetable-based) , a dish with beef or a dish with fried bacon, as well as with baked fish and other seafood. They perfectly brighten up all poultry dishes, especially those seasoned with lemon or lime. Pine nuts are indispensable in fillings for both vegetable and meat dishes. We add them to fillings for peppers or tomatoes, to meat roulades, ... Pine nuts will also enrich the taste of various side dishes: baked potatoes, stewed spinach or swiss chard, various herbal risottos, couscous, ... We get a great taste if pine nuts are combined with raisins, honey or prunes and apricots. They are also delicious in various desserts: crushed on pies, in ice creams and cookies.
