ALMONDS

AUTUMN TIME, ALMOND TIME!

 

After this hot summer, we were looking forward to the arrival of autumn with more moderate temperatures.

The almonds have already been harvested and in our region there are some of the best almonds with worldwide fame: the MARCONA!

The Marcona almond is the most expensive variety, but without a doubt also the most appreciated for its wide range of processing possibilities: as a natural or salted snack, in confectionery, in the chocolate and nougat industry. All this for its sweet and incomparable flavor due to its high content of oleic acids.

It is native to the Mediterranean and is characterized by its rounded shape. They are rich in vitamin B1, B6 and above all in vitamin E. Almonds are one of the richest foods in calcium (even more than milk!) and phosphorus. They also provide magnesium, potassium and iron. As for the minerals they contain, the balance in their proportions is striking and if you eat them raw it is worth mentioning the high fiber content!

If you have purchased Marcona almonds at www.delitapas.com , what can you do with them?

 

 

I am going to give a few proposals, with very rich recipes of this land: the Maestrat!

 

1. FRIED ALMONDS

 

- 500 gr MARCONA ALMOND S/16

- 2 tablespoons of organic virgin olive oil EL MAESTRAT

- Salt

Heat the frying pan with the oil, add the almonds and fry over low heat until golden brown. Salt at the end.

To your taste you can aromatize with a sprig of rosemary or thyme.

Now you have ready one of the most popular snacks in Spain to accompany with a good wine, a beer or vermouth!

 

Wait for more almond recipes!!