Acorn: The Cinderella of Dried Fruit is Becoming a Princess

Acorn: The Cinderella of Dried Fruit is Becoming a Princess


The influence of this product on the quality of pork has been highlighted in the descriptions on sausages from Alentejo. It was perhaps because the shepherds noticed how the animals showed their preference for the fruits of certain trees that led them to try their intake, since in the Alentejo the popular saying "… if you want to know your body, open a pig…".

In fact, even today, Acorn is a complementary food for certain populations (given its high fat and protein content), and continues to be used, after drying and ground, for the manufacture of "bread".

Use

As a supplement to food, especially the rural populations, and as a snack after roasting. The importance of Bolota in the feeding of rural populations was so great that it still serves today as an element of decoration of several sweets in Alentejo, not to mention its appearance in municipal heraldry.

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Know how to do

The acorns of the sweetest varieties are harvested and, if consumed in raw, peel and eat. If consumed roasted, it becomes necessary to strike the bark of the fruit before putting it on the fire to prevent it from cracking. Usually, on long winter nights, the rural populations bake them in the mantel. It is also usual the sale, at the fairs, of strings of well dried acorns (hazelnuts) that appear then with a darker, hard and quite sweet kernels.

Source: Traditional Portuguese products, agricultural products, foodstuffs and prepared dishes.

It's time to get down to work and make this cake of acorn and chocolate. To follow the recipe just click on the image below.

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