PINE GEAR 60G
3,79 €
63,17 €
/
kg
Good friends
The tasty taste and melting texture of our delicious pine nuts pleasantly flavor your preparations.⚠️ Les commandes passées entre le 28 mars et le 6 avril seront expédiées à partir du 7 avril 2025. Merci de votre compréhension.
Ingredients
Shelled, peeled and brushed pine nuts. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten, sulfur dioxide and soy.
Pine nuts: origin: China
NUTRITIONAL SUPPLY
average nutritional intake per 100g
| Energy | 2888 kJ/699 kcal |
| Fat | 63g |
| Of which saturates | 5.7g |
| Carbohydrates | 12g |
| Of which sugar | 4.7g |
| Fiber | 4.3g |
| Proteins | 18g |
| Salt | 0g |
| Magnesium | |
| VNR percentage | 37 |
| Copper | |
| Iron | 5.2 mg |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 18g |
Delivery
Free delivery from 35€
Fast delivery: 2 to 3 working days the day after shipment
Secure payment
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Related recipes
All recipes
Small savory cakes for an aperitif
The recipe for your gourmet gift.
Harmoniously arrange the dried herbs (dried tomatoes, black olives, pine nuts , chives, basil and fleur de sel) in a container of sufficient capacity (jam jar, airtight box, etc.), then present this wrapped gift, accompanied by the following recipe.
Making the little savory cakes:
Preheat the oven to 180°C (th. 6).
In a salad bowl, place the flour and yeast. Mix and form a well, then add the beaten eggs, mixing with a whisk. Then add the milk and olive oil. Add the contents of your gourmet gift mixture and mix.
Butter and flour the individual cake molds, then fill them 3/4 full. Then bake them at 180°C (th. 6) for 20 min. Remove from the oven, prick the cakes in the center with the tip of a knife: if it comes out dry, the cakes are cooked. Then cool them on a rack.
Enjoy these little cakes warm or cold.
Fine candied tomato, Parma ham and parmesan tart with white truffle oil
For the dough:
Preheat the oven to 200°C (th. 6-7). Roll out the puff pastry thinly with a rolling pin, and cut it into circles 12 cm in diameter. Arrange the circles between 2 sheets of baking paper, then trap them between 2 baking trays. Bake for 15 min. When the dough is cooked, let the tart bases cool on a rack.
For garnish :
Cut the artichoke hearts into 6. Garnish the tart bases with candied tomato puree, then harmoniously distribute the candied artichokes, rocket leaves and pieces of ham. Sprinkle everything with pine nuts and parmesan shavings. Season with white truffle oil, fleur de sel and pepper. Enjoy immediately.
Lamb's lettuce salad with fresh goat's cheese, orange and pine nuts
Preparation:
Wash and sort the lamb's lettuce bouquets, remove the root and set aside.
Peel the oranges and remove the segments, eliminating all the white parts.
Cut the goat cheese log into 0.5 cm slices.
In a hot pan, roast the pine nuts, stirring regularly.
Then let them cool on absorbent paper.
As close as possible to serving, season the salad with oil and vinegar.
For training:
Place a ball of seasoned salad in the center of the plate, then distribute the orange segments and the goat cheese slices.
Season with fleur de sel and freshly ground pepper.
To finish, sprinkle everything with pine nuts . Serve immediately.
