Pecans from Mexico and the United States are one of the most energetic and mineral-rich types of nuts.

Nutritional characteristics of pecans and diet

We are forced to repeat the speech, because it is essentially the same for all dried fruit, so many calories, about 200 for 28 grams, if you ask yourself why you sometimes find the nutritional values ​​referring to this "strange" quantity, it is because 28 grams are equivalent to one ounce and in Anglo-Saxon countries these measures are sometimes still used today even in scientific communication. On the other hand, 30 grams is also the quantity often recommended by dieticians for an energetic snack rich in beneficial substances based on dried fruit. So many calories but if you need them, if you "burn" them is not a bad thing in itself. In fact, it is true that these calories are mainly ensured by fats, considering that 71 out of 100 grams of pecans are fat, but 40 of these are monounsaturated and only 7 grams saturated fats (those dangerous for health). So there are studies according to which consuming pecans helps to lower "bad" cholesterol (LDL) and perhaps even increase "good" cholesterol (HDL).

Peca nuts: the characteristics of the fruit

The fruit, which from a botanical point of view is actually the seed of the plant, once shelled is very similar to Juglans regia, our common walnut. The appearance of the shell, on the other hand, is quite different, darker in color, elongated and with a smooth and uniform appearance. The taste is quite different, sweeter and "buttery" than the rest, with that percentage of fat, no wonder. Speaking of the botanical family, pecans (Carya illinoinensis) are cousins ​​of common walnuts (Juglans regia), they belong to the same family as that of Juglandaceae but to a different genus Carya (while the genus of common walnuts is Juglans) ..

Pecan nuts in shell in the kitchen

We said that pecans have a sweet and buttery flavor, so it will come as no surprise that they are used a lot in sweet recipes, but they are also used in savory recipes, we have chosen a middle ground.

Savory fig tart with pecans

  • Ingredients for a 35x11 cm mold
  • Butter 125 gr
  • 00 flour 250 gr
  • Eggs (about 1 medium) 52 gr
  • Coarse salt 5 gr
  • For the cream and garnish
  • Fresh spreadable cheese 200 gr
  • Robiola 150 gr
  • Fioroni figs (about 2 medium) 100 gr
  • 2 slices raw ham
  • Brown sugar 15 gr
  • Whole pecans in shell 5
  • Lemon zest ½
  • Whole milk 1 tablespoon
  • Black pepper to taste

Preparation of the savory pastry:

1) Pour the flour, cold butter from the fridge, coarse salt and finally the egg into the mixer. 2) Operate the mixer to compact everything. 3) Transfer the mixture to a pastry board and form a loaf. 4) Wrap it in cling film and leave in the fridge for at least an hour. 5) After the rest time has elapsed, resume the pastry and roll it out on a lightly floured pastry board using a rolling pin to form a rectangle with a thickness of about 0.5 cm. 6) Line a 35x11 cm rectangular mold by wrapping and unrolling the pastry directly into the mold. 7) Make the savory pastry adhere well and then cut out the excess dough with a small knife. 8) Prick the base with a fork and cover it with a sheet of crumpled parchment paper. 9) Fill the mold with ceramic spheres, or dried legumes, and proceed with cooking blindly: 9.1) cook in a static oven preheated to 200 ° for 15 minutes 9.2) Remove both the paper and the spheres and cook for another 10 minutes plus another 2-3 minutes in grill mode.

10) In this way the base of the savory tart will be uniformly golden and cooked inside. Leave to cool. 11) Wash and dry the caramelized figs, cut them into slices to obtain slices 7-8 mm thick. 12) Arrange the slices of figs on a baking tray with parchment paper and perfume with the zest of half a lemon. 13) Sprinkle with the brown sugar and let these also cook in grill mode at 240 ° for about 3-4 minutes or in any case until they are slightly golden and still firm.

Preparation of the cream of the cream
14) Combine the fresh spreadable cheese and the robiola in a bowl. 15) Dilute with a tablespoon of milk and mix until a uniform mixture. 16) Fill the tart by now cold with the cream cheese, taking care to distribute it in irregular spoonfuls to give some movement.1 7) Garnish with figs, overlapping a few slices. 18) Add the walnuts pecan, some whole and some othersto chopped. 19) Season with a pinch of pepper. 20) Finish the dish by forming two roses with the raw ham.


Data sheet

Carboidrati di cui zuccheri
2,7 g
4,1 g
66,7 g
0,02 g
17,2 g
16,6 g
Valore energetico (calorie)
698 Kcal

Specific References

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