Discover the flavor of pine nuts: tips and tricks

Perhaps there are still some on the mantelpiece? Pine cones! This fruit from conifers calls for other adventures! Culinary, dietary, clever and friendly… Did you know? The whole Mediterranean and further afield loves its sweet and crunchy pine nuts! Why buy it at the market, when pine nuts and pine cones have so much to offer? Are your gloves, your kitchen apron and your taste buds ready for this adventure? Let’s go !

Pine cones to collect – Source: spm

The pine cone and the pinion are natural elements! To reduce them to a simple Christmas decoration is to ignore all the benefits of pine nuts. Find out how to collect pine cones and blanch them will make the household healthier.

Why are pine nuts so expensive?

The difficulty of harvesting, preparing, roasting, pine nuts is not at all insurmountable, from a family or artisanal point of view… on the other hand at the industrial level, it is another matter!

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Choose French gables

While France is covered with forests, populated by conifers, it is preferable, we are told, to cultivate pines for their heads: the end-of-year holiday market is buoyant. A few producers still produce sap, of extraordinary quality… The Vosgienne sweets derive their success from this. On the other hand, it is preferable to import the pinions which come from the southern hemisphere, whereas mountain and Provence farmers would find there an important contribution for their seasonal exploitation.

Be Aware of the Benefits of Pine Cone Nuts

Why do all the people of the Mediterranean swear by pine nuts? At the nutri-score, this simple seed would make everything explode! It is full of proteins for muscle strength, vitamins for immunity, minerals to fight bacteria and viruses. And as if that weren’t enough… It provides a source of unsaturated fats, which lower blood pressure! Raw or roasted, they serve as an accompaniment, but also in difficult times, they replace cereals which are lacking.

Where does the pinion come from and which pine cone to choose? Should I buy it?

From our walks in the forest or in public parks. Why buy it, when the raw material is abundant and nobody does anything with it except during the holidays? A walk and you’re ready to stock up on pine cones, therefore proteins, we will ensure the quality of the cones, we will avoid yew cones, or exotic pines, preferring those of the umbrella pine.

Basic tip: blanch the pine cones and extract the fruits, the famous pine nuts without risking losing their flavors

For any use of the cones and to recover the pinions, you must blanch your pine cones. You will need for this: 1 plastic bag; 3 large pine cones and white vinegar.

Rinse and disinfect the pine cones and put them in a large salad bowl then add half a glass of vinegar and cold water. Leave on for 20 minutes then rinse and clean.
On a baking sheet lined with parchment paper, place the cones. Put in the oven at 80° for a maximum of 15 minutes, so that they are completely dry.
Collect the pine nuts and store them in an airtight box.

Now that we have pine nuts, what to do with cones or pine nuts? To throw them ?

Lighting a barbecue with pine cones – Source: spm

Don’t think about it! Protecting biodiversity, especially in cold weather: cleaning up the house, helping to light the barbecues when summer comes… That’s what pine cones can be used for. In addition, once cleaned and bleached, remember to impregnate them with essential oil to sanitize the interior.

Find out what subtle tastes and flavors give pine seeds!

The basic recipe for soaking up the flavors of Provence and pine nuts: pesto

You will need for this: 60 g of pine nuts, the leaves of a bunch of basil, 1 peeled clove of garlic, 50 g of diced parmesan, olive oil, lemon juice (a few drops) , salt and pepper.

Here’s how to prepare:

Combine the pine nuts, basil leaves, garlic, parmesan, salt and pepper in a blender.
Mix everything by adding a light drizzle of olive oil until you obtain a smooth cream then add a few drops of lemon juice.

Pesto sauce in a bowl – Source: spm

The recipe for a rustic Italian starter: platters with their bed of tomatoes, garlic, chopped mint and roasted pine nuts

You will need: 800 g of fresh tomatoes, 4 cloves of garlic, 1 teaspoon of Espelette pepper, 4 tablespoons of olive oil, the leaves of 2 sprigs of mint2 stems of coriander, 1 tablespoon of pine nuts, pepper and salt.

Let’s get to the preparation now:

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Peel the tomatoes, cut them into pieces, crush two cloves of garlic;
Heat the oil in a frying pan and slide your preparation;
Cook in purée for about twenty minutes, stirring;
In another oiled skillet, brown the rest of the minced garlic and the pine nuts;
Pour the compote into a dish, covering it with garlic and pine nuts; sprinkle with the herbs;
Place everything nicely on slices of toasted country bread.