A fruit that had been very present in Mediterranean cuisine, and is still present in many preparations of meat, mushrooms, vegetables, salads and pastries. The pine nut may not be in fashion but it is a great product that approximates, like the closest, the Mediterranean essence and character to the dish.
With great nutritional properties, the pine nut is rich in quality fatty acids, with a high in omega-6 and omega-3. This can help us reduce bad cholesterol levels and increase good cholesterol levels. They also provide us with a large amount of fiber. The pine nut is especially caloric with almost 700Kcal per 100 grams and all this makes it have great satiating power and perfect for some diets. Although all this should not worry us much since the amounts used in the preparations are frankly low.
It is important to highlight the contribution of minerals such as potassium, magnesium, iron and zinc. Regarding vitamins, the contribution of vitamin E is remarkable, which is why the pine nut was related to fertility.
In a good elaboration, do not forget the pinion
Present in the kitchen and recipe book Mediterranean type, It has been one of the victims of the cost analysis of some more current restaurants. However, it brings a special category to each dish, a fine, sweet and Mediterranean forest flavor. A way of seeking excellence for the diner. Its high cost is the result of the great work to obtain it.
Use it even timidly in vegetable dishes and salads, in fish such as cod or in meat and game stews. Also to enrich biscuits, cakes and sweet cakes.
Treat it, as it deserves, delicately especially with the temperatures. They can always toast it without adding oil and with caution. Its high level of fat limits its conservation, once they are already peeled. It is best to store them in a cool, dark place and in small glass jars.
