"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"
"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"
"meticulous person) and are an essential component of Italian pesto sauce; the upsurge in the popularity of this sauce since the 1990s has increased the visibility of the nut in America, primarily on the West Coast. ""Torta della nonna"" (literally ""granny's cake"") is a generic Italian dish name that in most families indicates an old family recipe for any kind of cake but often is used for a tart or a pie filled with custard, topped with pine nuts and optionally dusted with icing sugar. ""Pignoli"" cookies, an Italian American specialty confection (in Italy these would be called ""biscotti ai"
"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"
"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"
"through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ""pestle"". Strictly speaking, ""pesto"" is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ""pesto alla genovese"" (""Genoese pesto"") remains the most popular pesto in Italy and the rest of the world. Pesto is thought to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made"
"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"""
"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"
"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"
"Tostones Tostones (, from the Spanish verb ""tostar"" which means ""to toast"") are twice-fried plantain slices. Most commonly known as ""tostones"" (in Puerto Rico, Guatemala, Jamaica, Honduras, Nicaragua, Cuba, Dominican Republic and Venezuela), they are also known as ""tachinos"" or ""chatinos"" (in Cuba), ""Platano frito"" (Dominican Republic), ""bananes pesées"" (Haiti), ""patacón pisao"" in Colombia and ""patacones"" (in Panama, Venezuela, Costa Rica, and Ecuador). Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed"
"Stew peas Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common and popular dish in Jamaica, is also common elsewhere in the Caribbean. Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients. Additional ingredients can include onion, garlic, scallions, pig tail, herbs and spices. In addition to being a main ingredient, the beans also serve to thicken the stew. Pinto beans are more commonly used in the"
"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"
"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"
"Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while ""strutto"" (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ""gnocchi"" is eaten on"
"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"
"typical word for the vocabulary in this town. Pestiños A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of Southern Spain. It is a piece of dough, deep fried in olive oil and glazed with honey or sugar. Normally the dough is flavoured with sesame. Its form and composition vary from region to region and are different in Medina-Sidonia, Cádiz, Chiclana de la Frontera, Sanlúcar de Barrameda, Rota and other towns in Andalusia. In these towns they are typical for Christmas but in the rest of Andalusia they are eaten throughout the"
"is also the case in Mexico in 50 cents of a peso. </ref>==References== Tostones Tostones (, from the Spanish verb ""tostar"" which means ""to toast"") are twice-fried plantain slices. Most commonly known as ""tostones"" (in Puerto Rico, Guatemala, Jamaica, Honduras, Nicaragua, Cuba, Dominican Republic and Venezuela), they are also known as ""tachinos"" or ""chatinos"" (in Cuba), ""Platano frito"" (Dominican Republic), ""bananes pesées"" (Haiti), ""patacón pisao"" in Colombia and ""patacones"" (in Panama, Venezuela, Costa Rica, and Ecuador). Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"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"
"Pisto Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pastiess and tartletts (empanadillas). The dish is sometimes formally named ""Pisto manchego"", from its origins in the historical region"
"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"
"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"
"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"
"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"
"Mostarda Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally ""mostarda"" was served with boiled meats, the ""bollito misto"" which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. ""Mostarda di Cremona"" or ""mostarda cremonese"" (from Cremona) is made with several kinds of different fruit, and is the version that typifies ""mostarda di"
"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"
"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."
"main ingredient ground walnuts or poppy seeds. Nut rolls can be found in the United States and in Central European cuisines. In the United States, ""nut roll"" is a more or less generic name for pastries of this type, no matter where they originate. Nut rolls are known also by many specific regional names, including: ""orechovník"" in Slovak; ""makowiec"" in Polish; ""povitica"", ""gibanica"", ""orahnjača/orehnjača"" in Croatian and Serbian (walnut variant, ""makovnjača"" for variant with poppy seed, in Croatia can also be made with ""carob""); ""kalács"" and ""bejgli"" in Hungarian; and ""pastiç"" (pastiche) or ""nokul"" in Turkish. Regional variations on nut"
"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"
"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"
"in Portugal. The pinto bean is the bean commonly used fresh or canned in many dishes, especially refried beans. It is popular in chili con carne, although kidney beans, black beans, and many others may be used in other locales. Pinto beans are found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams. In the Southern United States, pinto beans were once a staple, especially during the winter"
"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"