"with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino sardo or pecorino romano. A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the UNESCO intangible cultural heritage list. There is a biennial international Genovese Pesto al Mortaio competition in which 100 finalists use traditional mortars and pestles as well as the above ingredients which are then assessed by 30 local and international judges. A slightly different version of this sauce exists in Provence,"
"Peanut sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in ""gado-gado"", or as dipping sauce. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts"
"and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees. Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons. In addition to grape leaves, cabbage"
"Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"" 'nut bread' (the late colloquial Latin adjective ""nucatum"" means 'nutted' or 'nutty'). There are three basic kinds of nougat. The first, and most common, is white nougat"
"associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as ""French nougat"". In Germany, gianduja is traditionally called nougat. Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"""
"and pesto is the absence of pine nuts in pistou. Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish ""soupe au pistou"", which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving. Gruyère cheese is used in Nice. Some regions substitute Parmesan cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a ""stringy"" cheese, so that when it"
"Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used"
"soy sauce, water, sugar, monosodium glutamate, and citric acid. Picard Peanuts is a Canadian company that produces Chip Nuts, a snack food brand consisting of peanuts that have a potato chip coating. Various flavors of potato chips are used in the product's production. Cracker nuts Cracker nuts, also known as Japanese peanuts is a snack food produced with peanuts that are coated in a wheat flour dough and then fried or deep-fried. They often come in a variety of different flavours. Cracker nuts is claimed to have originated in Mexico in the 1940s where a Japanese immigrant by the name"
"or complementary combination of nuts and legumes desired such as walnuts, hazelnuts, Brazil nuts, pecans, cashew nuts, pistachios, chestnuts, sunflower seeds and peanuts and even lentils. The nuts may be whole, chopped up, or ground and are typically combined with one or several starches such as breadcrumbs or day-old bread, cooked rice, buckwheat kasha, groats, barley, rye or millet. The nuts and the starches are bound together with aromatics such as onions, garlic, or leeks, with fresh vegetable broth or bouillon cubes used and olive oil or butter. Seasoning is provided by complementary herbs of the cook's choosing. Sautéed mushrooms"
"then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use. Pesto is commonly used on pasta, traditionally with ""mandilli de sæa"" (""silk handkerchiefs"" in the Genoese dialect), trofie or trenette. Potatoes and string beans"
"the second baking defining how hard the biscotti are. Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato, the bruttiboni. Served after dessert, they are usually combined with orange juice. Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon. Modern recipes include adding baking powder and spices to the flour. The nuts are then added"
"are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for ""pesto pasta"". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ""pesto"" is a generic term for anything that is made by pounding. The original ""pesto alla genovese"", the quintessential pesto recipe, is made"
"a sesame candy. In Japanese cuisine, ""goma-dofu"" is made from sesame paste and starch. Mexican cuisine refers to sesame seeds as ""ajonjolí"". It is mainly used as a sauce additive, such as ""mole"" or ""adobo"". It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole-wheat flatbreads or artisan nutrition bars, such as ""alegrías"". In Sicilian cuisine, what are commonly called ""Italian sesame seed cookies"" are known as ""giuggiuleni"" . A ""giuggiulena"" usually refers to a cookie, while a ""giurgiulena"" usually refers to a nougat-like candy, often made"
"con tuco (ravioli), and canelones con tuco (cannelloni). Canelones con tuco are covered with bechamel and later covered with tuco. Estofado and tuco are interchangeable for any of the mentioned noodles though estofado can serve also as a dish by itself when served alone or with potatoes. Estofado is made by cooking meat pieces in tomato sauce by long coctions. Caruso sauce was invented by chef Raymundo Monti and takes its name from the famous tenor Enrico Caruso. It is a warm sauce that is made of cream, sliced onions, ham, cheese, nuts and mushrooms and is served with cappelletti."
"Nut butter A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include: The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense: Nut and seed butters have a high content of protein, fiber, and essential fatty"
"or minutas, as known in the region. Their specialities are panchos and hungaras and they are renowned for their chivito. Moustard La pasiva is a white-coloured hot mustard served along with panchos. It is made with beer, starch, mustard grains, pepper, salt and vinegar. Though it has never been sold commercially, small quantities are sometimes given as a gift for clients. Mostaza La pasiva is also used among other mustards as a sauce for puchero meat. All three are necessary pasta sauces among other foreign pasta sauces. Salsa Carusso was made in honor of the opera singer Enrico Caruso and"
"""semi-stagionato"" and ""fresco"" have a softer texture and milder cream and milk tastes. A variant from Southern Italy is Pecorino Pepato (literally, ""peppered Pecorino""), to which black peppercorns are added. Today many other additions are made, for example walnuts or rocket or tiny pieces of white or black truffle. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu. A good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish"
"colouring, sweeteners, phosphoric or citric acid, and carbon dioxide to provide effervescence. The nut has traditionally been used as a stimulant when chewed. It is reported to lessen fatigue, prevent hunger pangs, increase mental activity and reduce the need for sleep. Parts of the plant are also used in rituals such as weddings, child naming ceremonies, induction of village chiefs, funerals and sacrificial ceremonies. The leaves, twigs, bark, flowers and nuts are also used in traditional medicine. ""Cola nitida"" is closely related to ""Theobroma cacao"", the cocoa tree, and the nuts have been used as a main ingredient for chocolate"
"Brazil nut cake Brazil nut cake () is a cake prepared using Brazil nuts as a primary ingredient. Coffeecake, shortcake, pound cake, fruitcake, brownies and torte cake may be prepared using Brazil nuts as a main ingredient. Ground or chopped Brazil nuts may be used. Brazil nut cake is a dish in Brazilian cuisine, and it is a common and popular cake in the Amazon region of Bolivia, Brazil and Peru. Brazil nut cake is prepared using Brazil nuts as a main ingredient. Other typical cake ingredients may be used, such as flour, sugar, butter, eggs, milk and baking powder."
"Peru, the Spanish used peanuts to replace nuts unavailable locally, but used extensively in Spanish cuisine, such as almonds and pine nuts, typically ground or as paste mixed with rice, meats, and vegetables for dishes like rice pilaf. Throughout the region, many candies and snacks are made using peanuts. In Mexico, it is common to find them in different presentations as a snack or candy: salty, ""Japanese"" peanuts, praline, ""enchilados"" or in the form of a very nutritious traditional sweet made with peanuts and honey called ""palanqueta"", and even as peanut marzipan. Crunchy coated peanuts, called ""kabukim"" in Hebrew, are"
"sweet peas, lupines, lentils and fava beans. The Romans knew several varieties of chickpea, such as venus, ram, and punic. They were either cooked down into a broth or roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. The ancient Romans ate walnuts, almonds, hazel nuts, pine nuts, chestnuts and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savory pesto-like sauces for cold cuts. Nuts were used in pastries, tarts"
"Corn nut Corn nuts, also known as toasted corn, corn bits or quicos, are a snack food made of roasted or deep-fried corn kernels. In parts of South America, including Peru and Colombia, it is referred to as cancha. Corn nuts are prepared by soaking whole corn kernels in water for three days, then deep-frying them in oil until they are hard and brittle. The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size. Albert Holloway of Oakland, California introduced corn nuts to the United States in 1936. He"
"Romesco Romesco () is a nut- and pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint"
"a rich source (20% or more of the Daily Value, DV) of numerous micronutrients, particularly manganese (419% DV), phosphorus (82% DV), magnesium (71% DV), zinc (67% DV), copper (65% DV), and vitamin E (62% DV), among others (table). Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, salads and vegetable dishes or baked into bread. In Italian they are called ""pinoli"" (in the US they are often called ""pignoli"", but in Italy ""pignolo"" is actually a word far more commonly used to describe a fussy, overly fastidious or extremely"
"dishes such as ""kibbeh"", ""sambusak"", desserts such as baklava, and many others. Throughout Europe and Middle East the pine nuts used are traditionally from ""Pinus pinea"" (stone pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Because of the lower price, Asian pine nuts are also often used, especially in cheaper preparations. Pine nuts contain thiamine (vitamin B) and protein. Pine nut coffee, known as ""piñón"" (Spanish for pine nut), is a specialty found in the southwest United States, especially New Mexico, and is typically a dark roast coffee having"
"flavoured with walnuts, while ""Salsa di Noci"" (walnut sauce) is a pasta sauce originating from Liguria. In Georgia, walnuts are ground with other ingredients to make walnut sauce. Walnuts are heavily used in India. In Jammu, it is used widely as a ""prasad"" (offering) to Mother Goddess Vaisnav Devi and, generally, as a dry food in the season of festivals such as Diwali. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressings. Walnut oil has been used in oil paint,"
"Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis. In Italian cuisine, nutmeg is used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf. Nutmeg is a common spice for pumpkin pie and in recipes for other winter squashes, such as baked acorn squash. In the Caribbean, nutmeg is often used in drinks, such as the Bushwacker, Painkiller, and Barbados rum"
"Beer Nuts Beer Nuts is an American brand of snack food building on the original product, peanuts with a sweet-and-salty glazing. According to the manufacturer, the ingredients include peanuts, vegetable oil, corn syrup and salt. Although Beer Nuts do not contain any beer, the name suggests that they are intended as a side dish to beer consumption. The company began in 1937 when Edward Shirk and his son Arlo took over the Caramel Crisp confectionery store in Bloomington, Illinois, which sold a product called ""Redskins,"" glazed peanuts with their red skins intact. Beginning in 1950, this product was sold packaged"
"Mixed nuts Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans are common constituents of mixed nuts. Mixed nuts may be salted, roasted, cooked, or blanched. In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian farka, tarts, and toffee. Trail mix consists of nuts mixed with raisins and other dry ingredients. In Japan, mixed nuts are the second most popular table nuts, behind sweet chestnuts; in the United States, they are second"
"The Brazil nuts may be sliced, chopped, ground or granulated, the latter preparation may be performed using a food processor. Some desserts are prepared without the use of flour, whereby the use of ground Brazil nuts may take the place of flour. It may be prepared with the addition of fruit, such as dates. Shortcake, coffee cake, pound cake, fruitcake and brownies may be prepared using Brazil nuts as a primary ingredient. Brazil nut cake is a part of Brazilian cuisine, as are other dishes prepared with Brazil nuts. In Brazil, sweet dishes prepared using Brazil nuts are more common"
"Menudo (stew) Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce. The dish is made with garlic, onions, tomato, pork, liver (pork or beef), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper. It is one of the most common offerings in ""karinderyas"" (small eateries that offer budget-friendly meals to local residents) and is"
"delicious in contexts where the romano could overpower, such as in pesto—the Ligurian pesto alla genovese is traditionally made with a mixture of Pecorino sardo and Parmigiano-Reggiano—or with fruit. Pecorino sardo is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is : sometimes a bit more, sometimes a bit less"
"spice mixture composed of fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavouring is special to each dish. Whole black mustard seeds and freshly ground mustard paste are also a typical combination. A pungent mustard sauce called kashundi is sauce for snacks or sometimes makes a base ingredient for fish dishes"