Candied Pine Nuts “Piñonate”

Candied Pine Nuts "Piñonate"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Candied Pine Nuts "Piñonate"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Ingredients
Units:
Instructions
  1. Mix eggs, olive oil, vinegar, grated lemon skin, hard liquor and ground cinnamon. Add flour so the dough does not stick to the bowl and shape it into a cylinder.
  2. Set the dough aside for 2 hours, covered it will not dry out.
  3. Form the cylinders, long and 1cm diameter.
  4. Fry the cylinders in olive oil and then break them into little pieces (2-3cm)
  5. Prepare the dressing with honey and sugar.
  6. Place the pieces in a big container and wet them with the dressing until they stick all together.
  7. Remove from the container and place them in moulds to compact them with your hands wet in hard liquor. You can place them over wafers.
  8. Cut them in squares. Let them dry.
Contributor: Mª Dolores Molinos Cueto, 70
Place: Sevilla, Spain

Recipe’s Personal Background How did you learn this recipe? _
Is there some memory/historical event connected to this recipe? _
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? _
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? Up to some time ago, this was a tradition for elderly people to gather at home and prepare this dessert, but now it’s like youth seems to have forgotten about.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? According to the tradition, this meal should be eaten at Christmas eve.

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
 It depends, since people like to make their own version when they prepare it.
Season (season this food is linked to) _
Ingredient Nutritional Importance Health Benefits
Eggs Eggs have one of the best protein profile. Being of animal origin, it is rich in fats, it contains a significant amount of cholesterol and a large variety of minerals. Very healthy source of protein, its high proportion of cholesterol makes it advisable to be eaten 2-4 units a week, maximum.
Olive oil Excellent vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is considered as the best fat to cook and dress/season. As a fat it contains a lot of calories. Extra virgin olive oil conserves a great quality of its nutrients and flavor. Eaten raw has a perfect nutrition profile. Very well-known and associated to the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures, it is a great fat to cook with. Its consumption must be moderate because it is a fat, and it is highly energetic food.
Vinegar This liquid gives an acid flavour thanks to its micronutrients. Its acidic component gives it an important natural antiseptic property and a unique, distinctive taste.
Grated lemon skin This fruit has a rich amount of vitamin C since it is a citrus fruit. All fruit skins have a large amount of fibre and minerals. Consuming citrus fruit on a daily basis is basic to prevent vitamin C deficiency and help improve iron absorption.
Ground almond Almonds, as all nuts, contain a large amount of minerals, are rich in fiber and contain a fat profile similar to olive oil. Its fat profile is considered just as healthy as the monounsaturated fats of olive oil to prevent heart diseases. Must be consumed in moderation to prevent energy imbalance.
Dry hard liquor High content in alcohol, it must be consume sparingly. Hard alcohol has no direct benefits to health, it must be consumed very moderately.
Flour It is the main ingredient of bread, and its nutrients are more concentrated because there is less water. Rich in carbohydrates, wholegrain bread has a greater amount of fibre. It also has a significant amount of vegetal protein and minerals as sodium, potassium and a small amount of phosphorous. Bread is the most used cereal ingredient in the MD. A great source of energy as a carbohydrate, it helps us reach the 50% recommendation of energy coming from cereals. Preferably wholegrain bread rich in fibre.
Honey This sweet product is one of the oldest sweeteners in the world and the MD, a key result of natural flower and vegetal sustainability. It contains mainly carbohydrates with a high glycemic index. It should be consumed in moderation, and as natural product, it is considered better than white sugar Sweet products give good and fast energy but should be consumed moderately. Honey is the sweetener of the MD.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? Olive oil and sweets. This is a dessert and sweet product. So, its consumption must be sparingly and moderated.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? No, there is no treatment based on this recipe.

Leave a Reply