November is time for dried fruit.

Dried fruit is a delight that few can resist, and today we can interpret it in many ways. Not only freshly shelled but also in the kitchen, both for savory and sweet preparations.

We recommend it for gatherings with friends, romantic meetings, and why not, also for work meetings. Daring with dried fruit is not madness. In fact!
The simple act of cracking a walnut can be a way to get closer to someone else and make them feel at ease. Walnuts, hazelnuts, almonds, pistachios, cashews, and peanuts are the desire of children and the intriguing desire for comfort at the office in front of a computer. Some dieticians recommend them at least once a day for their content in polyphenols and antioxidants.

We, as gourmets, recommend them on everyday occasions paired with savory and sweet dishes. Well, in the morning, some crushed hazelnuts in your sometimes so sad and white yogurt would be sufficient to brighten its flavor. Don’t worry about the calories, certain hidden vegetable fats in some acclaimed cookies are worse!

Dried fruit, as taught by Sicilian cuisine, is also excellent crushed into chunks, in various pasta sauces at noon, caponata, pasta alla norma, but also simply in a spaghetti dish with sautéed mushrooms and chopped hazelnuts, or pasta with eggplants and almond granola.
Pistachios also pair well with seafood dishes, and their granola is exciting on a red shrimp from Sicily.

Furthermore, dried fruit is great as a snack to nibble on, alongside a good tea or with multi-flower honey. Finally, try dried fruit with cheeses. For example, a piece of Castelmagno DOP with Piedmont hazelnuts, aged pecorino with peanuts or cashews, gorgonzola with walnuts, and a drop of honey is a must!

In short, think of dried fruit as a product that should not be limited just to after dinner, as was once done in front of the fireplace where the shells were eventually burned. Have fun creating your most intriguing taste!

S&M