An all-round foodstuff, rich in macronutrients and other substances vital for the health of the body and a real panacea for many aliments, nuts should be appreciated as one of the noble ingredients of our earth.
WALNUTS
NUTRITIONAL INFORMATION
Per 100 g – 650 calories
Fats: 60% Carbohydrates: 12% Protein: 16%
One hundred grams of walnuts contain 60% of fats, but the ‘good’ fats, Omega 3 and Omega 6, which combine cholesterol and triglycerides. Their beneficial properties make walnuts an ally against diabetes, cardiocirculatory illnesses and intestinal infections; they also have an anti-inflammatory effect and contribute to the renewal of skin cells and strengthen hair.
AS A FILLING
There are many specialities made with walnuts: from biscuits from Basilicata made with the kernels, sugar and egg then glazed with egg white and lemon to the hundreds of regional varieties of walnut cakes and walnut fillings. They go particularly well with chocolate, cream, apples and oranges.
AS DECORATION
Walnut kernels are perfect for decorative use on top of or around a dessert, or even to make a brittle to break up and arrange to add vertical depth to your dessert. Nut brittle is also an excellent base for a miniature or as an insert in semifreddo or modern cakes.
AS A DRINK
A Macadamia nut drink can be found in shops but you can also make it yourself by leaving the nuts to soften for 24 hours, then blending and sieving the mixture.
ALMONDS
NUTRITIONAL INFORMATION
Per 100 g – 595 calories
FATS: 55% CARBOHYDRATES: 23% Protein: 22%
A good source of energy, almonds are rich in magnesium and regulate your intestinal functions. They also have an anti-aging effect thanks to their antioxidant properties; they strengthen the bones and help diabetics tackle glycaemia by stimulating feelings of fullness.
AS A FILLING
Almond flour is widely used in patisseries to make biscuits, pastries and traditional cakes, as well as meringues and macaroons and of course, the famous almond pastry. Not to be confused with the almond paste used to flavour creams or dough. Almond flakes are a main ingredient for brittle and often used for modern cakes and semifreddo.
AS DECORATION
Almond flakes are also very commonly used in patisseries for decoration of products. In this case, the almonds should always be toasted. The same goes when used for brittles and nougat.
AS A DRINK
Almond milk is a very well-known and widespread drink, especially in the South of Italy. This product, which is a valid substitute for milk at breakfast, can be used to make delicious refreshing drinks and creams for people who are lactose intolerant.
HAZELNUTS
NUTRITIONAL INFORMATION
Per 100 g – 628 calories
FATS: 66% carbohydrates: 18% Protein: 16%
These nuts possess infinite beneficial properties: they are a panacea for the cardiovascular system, muscles, skin, hair, nervous system and the digestive system. They are rich in vitamins, especially vitamin E and the B group.
AS A FILLING
Hazelnuts are widely used as a filling in patisseries. Hazelnut paste is especially good for flavouring creams and fillings of all kinds for modern and traditional cakes, Bavarese and semifreddo. Fresh or toasted, peeled or unpeeled, hazelnuts are used extensively to add crunch to fillings in pastry and ice-cream making, but also to make spreads, ganache and fillings for chocolates. Hazelnut flour makes excellent biscuits and regional specialities. Hazelnuts are a perfect match for chocolate – from dark chocolate to white –, cream, cereals and some other nuts.
AS DECORATION
A single hazelnut dipped in isomalt is enough to add refined decoration to a glazed cake. Hazelnut crumbs are often used to decorate around cakes or pastries.
AS A DRINK
Hazelnut drinks are available in shops and are completely dairy free, ideal for making desserts for people who are lactose intolerant, vegetarians or vegans. Hazelnut cream can be used to flavour coffee, refreshing drinks and smoothies.
PISTACHIOS
NUTRITIONAL INFORMATION
Per 100 g – 562 calories
FATS: 49% CarboHYDRATES: 30% Protein: 21%
Pistachios are an important source of antioxidants and polyphenols; they contribute to reducing bad cholesterol levels in the body and increase good cholesterol. Rich in vitamin E and carotenoids, they fight against free radicals, protect the skin and eyesight and tackle high blood pressure. Source of B group vitamins and copper and useful for synthesising red blood cells.
AS A FILLING
Pistachio paste is commonly used in patisseries to flavour creams, desserts and ice-cream; and in the kitchen for pesto and sauces. A good pistachio paste can make a very special filling for chocolates, an unforgettable ice-ream and an exquisite cake filling, since it matches perfectly with chocolate, other nuts, cream and fresh fruit.
AS DECORATION
Pistachio crumb is especially used in Southern Italy to decorate cannoli, cassata, pastes and cakes. It is also commonly used for nougat and brittle, as a filling for chocolates or snacks and sheets of chocolate garnished with dried, desiccated and candied fruit.
AS A DRINK
Pre-packaged pistachio milk can be found in shops as well as an almond and pistachio mix, but it can also be made at home by flavouring almond milk with toasted pistachios, then blending and straining the next day. Or fresh milk can be flavoured with pistachio paste to make tasty smoothies, frappes and special coffees.