Pinoli

The stone or umbrella pine produces very large cones in which, neatly packed in pairs, are the pine nuts. The cones only release their nuts when exposed to the heat of a lire. Each nut then has to be cracked open without damaging the little kernel (use a hammer and stand the nut on end), which explains why the kernels are expensive. If the Ligurian pesto makes the most poetic use of pine kernels in Italy, the Catalan picada is equally a culinary inspiration. In pâtisserie, strewn on the surface of a cake and baked, or lightly pressed into Italian almond cakes, delicious amaretti, or Catalan panellets, they acquire a nutty flavour. But they have many culinary uses: for Espinacs amb panses i pinyons.