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Pine Nuts

Once appreciated by the Greeks and Romans, the pine kernel, or pine nut, is an edible nut with an exquisite flavor and high protein content. The Roman Legions carried pine kernels as provisions. Nutritional Information

All over Europe it is used as a culinary ingredient in the preparation of meat, fish and vegetable dishes, as well as in the confectionery industry in chocolates and other delicacies. In the United States it is most popular on top of salads.

Pine nuts are know for their aphrodisiac properties.

Spain, Italy, China, Portugal and Turkey are the principal producing countries of pine kernels. Also called Indian nut, pinon, pinoli and pignolia, the pine nut is marketed in shelled form. There are two similar varieties. The Italian or Mediterranean pine nut is from the stone pine. It is torpedo-shaped, has a light delicate flavor.

The Chinese pine nut from the Korean Pine is shaped like a long triangle. Order Chinese Pine Nuts

Pine Nut Soup

Purée a mixture of 4 ounces of pine nuts and three egg yolks in the food processor until you have a fine, smooth paste. Put this in a saucepan and add one cup of chicken bouillon and one cup of cream. (For a less rich but still delicious soup use one chicken bouillon cube and 2 cups milk.) The chicken stock can be added already at the food processor stage if you have difficulties in obtaining a smooth paste.

This far the dish can be prepared hours in advance.

Heat over a gentle fire under constant stirring until the mixture thickens. It must not, however, be brought to a boil! Serve immediately.

If you expect to be in a hurry, you can prepare the dish in advance and reheat it in the microwave oven for four minutes at high, with stirring every minute.

A glass of dry sherry goes nicely with the dish. When the soup is served as a starter a light red wine is a good accompaniment.

Pine Nut and Shrimp Paste

Purée 4 ounces of shelled shrimps, 1 ounce of pine nuts and 3 ounces of sour cream in the food processor until you have a smooth paste. Add another ounce of pine nuts and mix thoroughly.

Serve, e.g. in small pastry shells or on leaves of Belgian endive as an appetizer. Since the taste of the paste is very delicate, it should not be combined with strong tasting items.

Mussels with Roasted Pine Nut and Garlic

Chop one part of garlic and three parts of pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture. Roast the mixture until it begins to acquire a golden brown color (usually 3-4 minutes) and let it cool.

Take two parts of boiled mussels and one part of the roasted pine nut-garlic mixture, and purée in the food processor. If possible, use freshly prepared mussels which have been boiled together with white wine, fennel, celery, leeks and carrots.

The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelet filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.

More Pine Nut Recipes

See Also: Nuts . Cashews . Black Walnuts (R) . Information