CONSERVA DE PINHÃO

pinhaoconservaparanaO Pinhão é a semente da Araucária ou pinheiro do Paraná.  Tem a forma triangular com cerca de 5 cm de comprimento, recoberta por uma casca lisa de cor castanha.
A pinha, fruto onde estão aglomerados os pinhões, leva dois anos para amadurecer.
A polpa é a parte comestível, muito dura crua, e deliciosa quando cozida.
Formada basicamente de amido que também é encontrado na mandioca, batata, arroz, feijão, milho e trigo, todos alimentos ricos neste carboidrato.

Ingredientes:
1/2 xícara de vinagre
1/2 xícara de água
1/2 colher (chá) de sal
10 grãos de pimenta do reino preta inteiros
1 amarrado com alguns ramos de alecrim e 1 folha de louro
1 xícara de pinhões cozidos e descascados (veja receita de Bolinhos de Pinhão, no site)
1 dente de alho.

Modo de preparo:
Em uma panela, coloque vinagre, água, sal, grãos de pimenta, amarrado de ervas, leve ao fogo alto, deixe ferver e tire a panela do fogo.
Coloque os pinhões em um pote de conserva esterilizado, junte o dente de alho e encha de vinagre até chegar 1 cm da boca do pote.
Corte um disco de papel manteiga com o diâmetro um pouco maior do que a boca do pote, umedeça com um algodão embebido em alcóol, coloque sobre a borda do pote e tampe, fechando bem.
Guarde em lugar fresco e protegido por 5 dias pelo menos, antes de servir.
Rendimento: 3 porções.

 

Pinhão cozido
(100g de pinhão correspondem a)

Calorias – 195,5
Proteínas – 3,94g
Cálcio – 35 mg
Ferro – 70 mg
Vitamina B1 – 1350 mg
Vitamina B5 – 4700 mg
Glicídios – 41,92 g
Lipídios – 1,34 g
Fósforo – 136 mg
Vitamina A – 3 mg
Vitamina B2 – 240 mg
Vitamina C – 13,9 mg

O pinhão pode ser cozido ou assado na brasa, onde o fogo deve agir lentamente para que a casca se abra e libere todas as qualidades de aroma e sabor.
Na panela de pressão o tempo de cozimento diminui.
A farinha de pinhão, produzida apenas artesanalmente devido à pouca expressão comercial, permite a confecção de broas, tortas e pães.
Nas regiões onde ainda restam araucárias é comum o preparo do pinhão cozido em conserva de salmoura e vinagre.
O pinhão pode ser também misturado à saladas ou molhos para carnes.
Da araucária ainda aproveitam-se os galhos e refugos, especialmente o nó, que servem de lenha para combustível de caldeira.
A resina serve de base para a fabricação de vernizes, terebentina, acetona, ácido pirolenhoso e outros produtos químicos.

    Author: Redação

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