A must-have during an aperitif, cashews are a valuable source of monounsaturated fats, proteins, complex carbohydrates, and fiber and can be used in a variety of ways in the kitchen. Let's find out together where they come from and what is meant by "false fruit" and "true fruit."
Origin of cashews
The Cashews, known for their versatility and health benefits, are oily seeds derived from the cashew tree (Anacardium occidentale), a tree belonging to the Anacardiaceae family, native to the Amazon and introduced to East Africa and India by the Portuguese during the 16th century. These little treasures of nature have conquered not only tropical countries but also the entire world thanks to their extraordinary properties and unique flavor.
Fun Facts About Cashews
If someone asked you where cashews grow, would you know the answer? And what if they asked you the difference between "real fruit" and "false fruit"? The answer is very difficult and counterintuitive because cashews do not grow in the ground or on a tree but on an apple. The fruit is composed of a cashew apple, known as a false fruit, consumed fresh in the places where it is produced, and a cashew almond, known as a true fruit, which looks like a nut placed at the end of the fleshy part in which the commonly consumed seed is contained. Removing the outer layer and peeling, facilitated by roasting and toasting, are crucial steps, especially to avoid contact with the caustic substance present in the shell. This process is now automated to maximize operator safety.
Nutritional Values of Cashews
Nutritionally, cashews are a valuable source of monounsaturated fats, protein, complex carbohydrates, and fiber. A serving of about 3 tablespoons of cashews also provides a good amount of phosphorus, magnesium and vitamin K, micronutrients essential for the body's well-being. To learn more about the nutritional and beneficial properties of cashews, read our article https://zigitalia.it/i-benefici-degli-anacardi/.
Uses of cashews in the kitchen
In addition to being eaten as a snack, cashews are also a great source of energy. href="https://zigitalia.it/prodotto/anacardi-salati/" bis_size='{"x":265,"y":716,"w":0,"h":18,"abs_x":980,"abs_y":978}'>cashews have a variety of culinary uses, adding a touch of crunch and unique flavor to many dishes. They can be used to enrich salads, pasta sauces, pestos, sauces, and even desserts. Below are two recipes you absolutely must try. Stuffed capon Ingredients
- Capon 2 kg
- Extra virgin olive oil 20 g
- Celery 50 g
- Carrots 50 g
- Shallots 40 g
- Garlic 1 clove
- Rosemary 1 sprig
- White wine 100 g
- Vegetable broth 200 g
- Salt to taste
- Black pepper to taste
For the filling
- Raw ham 120 g
- Minced veal 200 g
- Minced pork 200 g
- Cashews 80 g
- Grana Padano DOP grated 60 g
- Rosemary 1 sprig
- Salt up to 5 g
- Black pepper to taste.
Prepare the filling by chopping a sprig of rosemary and the prosciutto. Add the ground pork, ground beef, grated cheese, salt, and pepper and knead vigorously with your hands. Also add the cashews. Pat the capon dry with paper towels and fill it with the previously prepared stuffing. Tie the capon to seal the stuffing inside. Place the capon in a saucepan with the oil and cook over low heat, deglazing with the wine. Add the shallot, carrots, celery, and vegetable stock. Cover and cook over very low heat for at least 2 hours. Baked Spicy and Spicy Cashews Ingredients
- 200 g of natural cashews
- 3 tablespoons of sweet paprika
- 4 tablespoons of white sesame seeds
- 4 tablespoons of extra virgin olive oil olive
- 1 teaspoon fine salt
- 1/2 teaspoon chili powder
In a large bowl, mix the cashews with the oil. Once the oil has coated, add all the spices. Pour the nuts onto a baking sheet lined with parchment paper and sprinkle with sesame seeds as a finishing touch. Bake at 200°C, grill mode, for up to 5 minutes, being careful not to burn the sesame seeds. SOURCES https://www.corriere.it/cook/news/cards/dalle-fragole-gelato-9-curiosita-cibo-che-non-si-imparano-scuola/gli-anacardi-crescono-mele.shtml https://smartfood.ieo.it/alimenti/anacardi/ https://www.elle.com/it/cucina/a41081252/anacardi-abc-alla-loro-scoperta/ https://ricette.giallozafferano.it/Cappone-ripieno.html https://www.vegolosi.it/ricette-vegane/anacardi-speziati-e-piccanti-al-forno/
