Pine nuts in winter: discover 5 typical and nutritious recipes from Gaucho cuisine

With the arrival of the typical cold winter weather in Rio Grande do Sul, the flavor of pine nuts begins to invade the kitchens, fairs and festivals of the countryside. Seed of the Araucaria tree — a symbol of the southern region — the pine nut is more than just an ingredient, it is a true emotional heritage of the gaúchos.

A guaranteed presence on the tables of Serra Gaúcha, in the Hortênsias region, in Campos de Cima da Serra and even in areas such as Passo Fundo and Serra do Botucaraí, the pine nut has crossed generations with its unmistakable aroma and welcoming flavor. As soon as the season begins, you can already see pressure cookers taking center stage in homes and street stalls offering steaming bags of this delicacy.

But pine nuts aren't just tasty — they're also nutritious. Rich in starch, fiber, B vitamins, iron and calcium, they work as a functional and energetic food, ideal for those who need an extra boost to face the low temperatures.

And for those who think that pine nuts are only eaten cooked, we have put together 5 delicious (and practical!) ways to prepare this versatile ingredient, with recipes for you to try at home:

Pressure cooked pine nuts (the classic!)

Ingredients:

• 500g pine nuts
• Enough water to cover
• 1 tablespoon coarse salt (optional)

Preparation method:

1. Wash the pine nuts well.
2. Place in the pressure cooker and cover with water.
3. Add salt, cover and bring to a boil.
4. After the cooker comes to pressure, cook for 40 to 50 minutes.
5. Wait for all the pressure to release, drain and serve while still hot!

Tip: you can also make it on a wood stove — the flavor is even more special!

Pine nut farofa

Ingredients:

• 1 cup of cooked and chopped pine nuts
• 1/2 chopped onion
• 2 cloves of minced garlic
• 2 tablespoons of butter or lard
• 1 cup of cassava flour
• Salt and parsley to taste

Preparation method:

1. In a frying pan, melt the butter and sauté the onion and garlic until golden.
2. Add the chopped pine nuts and sauté for a few more minutes.
3. Add the flour little by little, stirring constantly.
4. Add salt, finish with parsley and serve.

Tip: It goes very well with meat or at a winter barbecue!

Creamy pine nut soup

Ingredients:

• 2 cups of cooked and crushed pine nuts
• 1 leek, sliced
• 1 chopped onion
• 2 tablespoons of butter
• 1 liter of vegetable or meat broth
• 100ml of cream
• Salt, black pepper and nutmeg to taste

Preparation method:

1. Sauté the onion and leek in butter until soft.
2. Add the crushed pine nuts and mix well.
3. Add the broth and let it boil for 10 minutes.
4. Beat everything with a mixer or blender until it becomes a cream.
5. Return to heat, add cream and adjust seasoning.

Tip: Serve with toast or homemade bread for a cozy dinner!

Pine nuts roasted on the grill or on the griddle

Ingredients:

• Raw pine nuts, in shell
• Coarse salt (optional)

Preparation method:

1. Spread the pine nuts directly on the hot griddle or on the barbecue embers.
2. Stir occasionally to prevent burning.
3. When the shells start to open and the smell becomes strong, they are ready.
4. Let it cool, peel and serve with salt.

Tip: perfect to accompany a barbecue or enjoy around the fire with the family.

Pine nut and meat paçoca

Ingredients:

• 1 cup of cooked and crushed pine nuts
• 300g ground beef (rump or chuck)
• 1 chopped onion
• 2 cloves of garlic
• Salt, pepper, parsley and cumin to taste

Preparation method:

1. Sauté the onion and garlic until golden.
2. Add the ground beef and cook until well dried.
3. Season to taste and mix in the crushed pine nuts.
4. Cook for another 5 minutes, stirring constantly.
5. Serve as a bread filling, side dish or snack.

Tip: It's delicious served with rice and beans or as a filling for baked pastries.

Now that you know how to prepare pine nuts in different ways, there's no excuse: enjoy the season, invite your family and transform your cold nights into tasty moments full of tradition!