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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Pinoli
Pinoli nuts (often spelled pignoli in English) are the edible seeds inside certain species of pinecone...
 
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October 23, 2014
Pinoli

Pinoli nuts (often spelled pignoli in English) are the edible seeds inside certain species of pinecones. Once the nut is removed from the cone, the shell is cracked to reveal a soft, ivory colored nut. When mature, the pinecone releases the pine nuts naturally but sometimes has to be heated to remove all the nuts; and this labor-intensive process is what makes pinoli so expensive. These nuts have become so popular over time that their trees are a resource in danger of depletion because so few seeds are left for reproduction, and each tree needs quite a few years to mature and produce the pine cones that hold pinoli. In Italian cuisine, pinoli are most often used in pesto, baking, and in savory dishes, especially in Sicily where pine nuts are often paired with raisins and used in fish and vegetable preparations. In the Italian American tradition, pinoli call to mind the soft almond cookies covered in pine nuts. After purchasing pinoli, keep in mind that they turn rancid quickly and should be stored in an air tight plastic bag in the refrigerator for up to 3 months. If you freeze your pine nuts, they are good for up to 9 months.