Pignoli (Pignolia, Pinolo, Pine) Nut (with recipes)

            Except in rare Italian markets, this soft buttery nut is always sold preshelled. That is because its “shell” is a tough solid pinecone, full of sticky resin and dozens of tiny pignoli nuts, each encased in its own hard covering. It is a difficult and messy business to get the nuts out, and not a job that most of us would like to tackle. The high price of pignoli nuts is due to these extraction problems.

            Pignoli nuts are imported from the Mediterranean regions. They are very high in protein (though, like the peanut, this is not a complete protein), unsaturated fats, and minerals. Their delicate taste and soft texture make them suitable for use in a wide variety of dishes; add them to fish, vegetables, or spaghetti sauce. These nuts are used for cooking and not for snacking, and a few will carry you a long way.

            Other varieties of edible pine nuts are found in Switzerland, Mexico, and the Himalayan regions. In the southwest United States and Mexico, the pinon tree produces nuts that are very similar to the pignoli (see Pinon Nut).

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SPINACH WITH PIGNOLI AND RAISINS

1 ½ - 2 pounds fresh spinach

2 tablespoons pressed olive oil

2 tablespoons pignoli nuts

2 tablespoons raisins

Salt and pepper to taste

1.      Wash spinach very well and cook it in the water clinging to its leaves, until just tender. While it is cooking, warm oil over medium-low heat in a saucepan, add pignoli and raisins, and cook for 2-3 minutes.

2.      Put the cooked spinach in a bowl and toss with warm pignoli mixture and salt and pepper.

3.      Serves four.

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HERBED CHICKEN WITH PIGNOLI

1 medium-size chicken

9 tablespoons olive oil (preferably pressed oil)

2 tablespoons butter

2 bay leaves

1 teaspoon dried rosemary (or 2 teaspoons fresh)

1 teaspoon dried sage (or 2 teaspoons fresh)

2 cloves garlic

1 teaspoon salt

¼ teaspoon fresh ground black pepper

¼ teaspoon grated nutmeg

²/₃ cup dry white wine

2 tomatoes, peeled, seeded, and chopped

3 tablespoons pignoli nuts

1.      The chicken should be cut in pieces, washed, and well dried. Place oil, butter bay leaves, rosemary, sage, and garlic (crush the cloves first with the back of a wooden spoon) in a pottery casserole or a Dutch oven. Sauté until the garlic just starts to brown.

2.      Put in chicken, and brown it over medium heat on both sides. Add salt, pepper, nutmeg, and wine. Simmer for 5-8 minutes, turning and stirring the chicken until the wine has practically evaporated and the sauce is quite thick.

3.      Add tomatoes and pignoli and cover the pot. Simmer gently for about 20 minutes. Then remove the top, and continue to simmer while the sauce thickens – about 5 minutes. Serve on top of egg noodles or polenta.

4.      Serves four.

5.      Note: This recipe also works well with a rabbit if there are no chickens handy.

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SUMMER PASTA

8 cloves garlic, chopped

Olive oil, approximately 3 tablespoons

2 pounds tomatoes, chopped (cherry tomatoes are great in this)

1 ½ - 2 cups fresh basil, chopped

1 ½ - 2 cups fresh mint, chopped

10 ounces feta cheese, cubed

1 ½ cups pignoli nuts, toasted

1 pound angel hair pasta, cooked

Salt and pepper to taste

1.      Sauté garlic in 1 tablespoons oil and mix with tomatoes and herbs. Add feta and pignoli nuts. Toss pasta with 1 tablespoon olive oil, and then add sauce and toss. Drizzle with remaining olive oil; add salt and pepper.

2.      Serves six.