Perhaps it is difficult to find a person who neverwould not have seen the pine nut. These small, hidden under a dense dark-brown shell, the fruits of Siberian cedar are sources of a mass of biologically active substances: various vitamins, trace elements, and also valuable oil.
The benefits of pine nuts are known from very oldtimes. Avicenna also mentioned the most useful properties of this fruit in his works on medicine. Eating pine nuts is beneficial for both children and adults, as they provide the body with a multitude of vitamins and trace elements, and also contribute to the strengthening of immunity.
However, for many of us, the cedar nut is,first of all, yummy, associated with childhood. However, to get to the pulp of the nut, you need to work a little, because they have a fairly dense and strong shell, which is almost half of the total mass. According to experts, it is easiest to take out a nut, having covered its shell with boiling water. Although many of us probably gnashed it with teeth or pressed garlic.
Of course, there are alreadyWith pine nuts, which do not have to be bothered for long. But cedar oil is very unstable and quickly deteriorating, so peeled nuts become quickly rancid and can be dangerous for human health. In this regard, buying a similar product is not recommended. It is better to spend a little time and energy on the struggle with the shell and enjoy really healthy and healthy nuts.
Cedar nut in Soviet times was considered inmainly a remedy, but in recent years has become widely used in cooking. After all, this delicious treat, especially if you take a little nuts in a frying pan. Recipes with pine nuts are very diverse: they are added to salads, and to vegetable, meat and fish dishes. However, perhaps the most famous dish using this ingredient is the Italian sauce "pesto". True, in Italy instead of pine nuts use the pine pine fruit - the nearest relative of the Siberian cedar. We bring to your attention a couple of recipes, in which the pine nut is used.
Snack from cheese and nuts
As ingredients, we will need 250grams of cheese "Roquefort", 200 grams of already peeled pine nuts and 50 grams of butter. Cheese should be kneaded in a porcelain mortar, then add the oil to it and rub it until a homogeneous mass is formed. Nuts are divided into two parts: the first is added to the resulting cheese mass, mixed and rolled into small balls, which are rolled off in the remaining nut mass and laid out on a dish.
Sauce with pine nuts Pesto
To prepare the dish we need the followingIngredients: Parmesan cheese - 50 grams, basil - 50 grams, olive oil - 100 ml, a pair of cloves of garlic, three tablespoons peeled pine nuts, salt.
Chop garlic and cheese finely and add everythingingredients in the blender. Beat until a homogeneous mass is formed. Delicious sauce is ready! However, in the process of adding salt, be careful, since Parmesan itself is a fairly salty product.