Tag: Kitchen

origin, benefits and use in the kitchen – Gordon Ramsay’s version

Pistachio is a little treasure widely appreciated for its unique flavor and its high nutritional value. But what are the benefits of pistachios for health?

Originating from the Middle East, pistachios are now grown in many regions of the world and are a delicious addition to many recipes, as well as being a healthy and tasty snack.

In addition to the great flavor, this nut or dried fruit boasts a wide range of health benefits that are worth knowing about to stay healthy and fit.

Pistachio: origin and plant

The sun-kissed lands of the ancient Middle East were the birthplace of this precious product, where large production still occurs today.

There plant which produces the pistachio belongs to the family of Anacardiaceae to the genre Pistacia and its scientific name is Real pistachio.

The pistachio tree it is particularly strong, which cannot be affected by heat, nor wind, nor drought or salt water. Its roots are so strong that they are capable of breaking rocks and stones to survive even in the driest and most uncultivated terrain. In the Bible they even speak of it as the tree of immortality.

The nutritional values of pistachios

The pistachio it is nothing other than the fruit from the Real pistachio belonging to the family of Anacardiaceae.

These seeds are a rich source of essential nutrients, including proteins, dietary fiber, vitamins and minerals.

Among their unique characteristics is their richness in monounsaturated fats, known to promote heart health and reduce “bad” cholesterol. Added to this is the absence of cholesterol.

Pistachio, properties and health benefits

The nutritional characteristics make pistachios precious “friends” of health and general well-being. What are the benefits of pistachios?

Cardiovascular system – Thanks to their lipid profile, they can help reduce the risk of heart disease and stroke. Additionally, they are a source of antioxidants, including phenolic acids and vitamin E, which fight oxidative stress and help protect the heart from cellular damage.
Weight – The pistachio does not make you fat. Although they are relatively caloric (30 grams corresponds to approximately 159 calories), thanks to the proteins and fibers, moderate portions of pistachios can help provide a feeling of satiety, thus reducing the desire to consume other less healthy snacks. So the pistachios are not bad for the stomachIndeed, the presence of fiber aids digestion and helps maintain regular intestinal transit. Furthermore, proteins containing all essential amino acids support muscle mass.
View – The content of lutein and zeaxanthin, two carotenoids, supports eye health, reducing the risk of macular degeneration and cataracts and helping to maintain healthy vision.
Aging – The pool of substances with antioxidant capabilities counteracts the action of free radicals, slowing down cellular aging.
Glycemia – Some research suggests the ability of these seeds to stabilize blood sugar levels, promote insulin sensitivity and prevent the onset of type 2 diabetes thanks to their combination of fiber, healthy fats and proteins.
Sleep-wake cycle – The quantity of melatonin present in pistachios (23 milligrams in a single portion) is sufficient to relax the body and promote sleep. Maintaining the right sleep-wake cycle allows the body to rest and function properly.

How many pistachios exist?

The Bronte pistachioone of the most prized and appreciated in Italy, pushes us to ask ourselves how many types of pistachio exist and/or what is the most valuable pistachio.

There are many varieties, but in general they tend to change based on the soil and climate conditions where the pistachio plant grows. Here are some of the best known:

Bronte pistachio

Characterized by an intense green colour, it has an elongated shape and a slightly smaller size than other varieties. The pistachio excellence of Sicily it is appreciated for its sweet and aromatic flavor, due to the volcanic soil of Etna.

Iranian pistachio

Although characterized by a great variety, the pistachio put to cultivation in these lands it is known for its superior quality and distinctive flavour. The Akbari pistachio, the best known of the elongated varieties, is famous for its distinctive flavor.

Californian pistachio

In the sunny lands of California, different varieties of pistachio compete for attention. Among the best known is that of the Kerman pistachio, sovereign thanks to its high yield and light-colored fruit.

Turkish pistachio

Turkey is one of the world’s largest producers of pistachios and this variety is particularly appreciated in culinary preparations. Among the many we remember the Antep Pistachio (Pistacia vera L. var. Antep): The fruit has a rich flavour, a crunchier consistency and a darker colour.

What are the differences between pistachios and other nuts?

The nutritional comparison between pistachios and other dried fruit reveals significant differences in their compositions. Of course, each of these nuts offers distinct benefits, but i pistachios they stand out for some characteristics that make them interesting from a health point of view.

Fat profile – Pistachios contain a higher percentage of monounsaturated and polyunsaturated fats than cashews, almonds and peanuts. These unsaturated fats, especially oleic acid, are associated with better heart health and the maintenance of healthy cholesterol levels in the blood.
Antioxidants – The content of antioxidants, including vitamin E, lutein and polyphenols makes pistachios natural aids in protecting cells from oxidative stress and reducing the risk of chronic diseases.
Fibers – Both pistachios and almonds are particularly rich in fiber, which promotes intestinal health and contributes to better digestion. Cashews and peanuts also contain fiber, but in slightly lower quantities.
Proteins – Peanuts stand out for their high protein content compared to the other nuts mentioned. They are an excellent source of plant-based protein and essential for those following vegan or vegetarian diets.
Minerals – Cashews are a good source of copper (necessary for the formation of antioxidant enzymes) while almonds offer a significant supply of magnesium (essential for bone and muscle health). Pistachios, on the other hand, are an excellent source of potassium (an essential mineral for heart health and blood pressure regulation).

How to eat pistachios

How many pistachios can you eat in a day? The ideal portion would be 30 grams and they can be consumed in different ways. Here are some tips on how to include more pistachios in your diet:

Snack – You can consume a small portion as a snack to enjoy between main meals to enjoy benefits of pistachios.
Added to meals – All you need to do is chop the pistachios and use them as a topping for salads, cereals, yogurt or smoothie bowls.
Pistachio pesto – It is possible to prepare an alternative pesto using pistachios, basil, olive oil and garlic to use for appetizers, first courses and second courses.

In reality, it can be used to create many delicious dishes, both savory and sweet. Any examples? The pistachio lasagnathe pistachio cheesecakethe Pistachio creamThe Tiramisu With pistachios and many others pistachio sweets. Have you ever tasted the pistachio panettone?

Raw and toasted pistachios, a choice of taste and nutrition

In the world of pistachios, choosing between raw and toasted ones can be a real dilemma. Both boast features that make them valuable, but they have some differences

THE toasted pistachios they are appreciated for their intensified taste and aroma, thanks to the roasting which gives them a slightly toasted note and a pleasant crunchy texture. This sensorial transformation makes them irresistible as a snack or as a delicious addition to various culinary preparations.

However, roasting results in some slight losses of nutrients, particularly vitamin E and some heat-sensitive antioxidants. Additionally, the roasting process reduces the moisture content in pistachios, which may result in a slight decrease in fiber content compared to raw ones.

On the other hand, i raw pistachios they retain their natural, slightly sweet flavor, as well as retain a fuller range of nutrients, including a little more fiber and heat-sensitive antioxidants than toasted ones. This option may be preferred by those seeking a milder flavor or wanting to limit sodium intake, as roasted pistachios may be salted during the roasting process.

When is it best to eat pistachios?

Pistachios can be eaten any time of the year, making them a healthy choice for a snack or an ingredient in many recipes. Although most are harvested in the summer or early fall, dried pistachios are available year-round.

The ideal time to consume pistachios it is the break of the day, therefore mid-morning or mid-afternoon.

Pistachios: Contraindications

Pistachios are a nutritious delight appreciated by many but, as with any food, it is important to be aware of the possible contraindications.

One of the main concerns is allergies. Some people may be sensitive to pistachios and develop allergic manifestations such as itching, skin rashes or difficulty breathing. This can be especially problematic for those who already have a history of allergies to other nuts or nuts.

Another important consideration is the calorie content of pistachios. While they are an excellent source of nutrients, pistachios are also quite caloric. Therefore, those trying to control their weight should pay attention to portion sizes.

For those who need to monitor sodium intake in their diet, however, it is advisable to be careful not to consume it salted pistachios. Raw or unsalted pistachios may be a better alternative for those who need to reduce their sodium intake.

what it is, properties, recipes and uses in the kitchen – Gordon Ramsay’s version

The chervil it is a very aromatic herbaceous plant typical of the Mediterranean: but do we know how to use chervil in the kitchen? Here’s what to expect!

If you love nuances in the kitchen then the chervil it will be a precious friend in the kitchen. He reminds a little of fennel, a little of anise and a little of parsley, but gives a touch of delicacy and freshness.

Chervil, identikit of the herbaceous plant

With jagged leaves and small umbrellas of white flowers, the wild chervil it has been appreciated for its characteristics since ancient times by popular medicine (and not only).

The genus of plants including chervil it is that of Apiaceae: L’Anthriscus cerefolium aesthetically it resembles parsley, but differs from it in some characteristics.

First of all, the chervil leaves they are bright green and can grow to about 20 centimeters tall.

Furthermore, the plant has small white or greenish-white flowers grouped in umbels, which add a decorative touch to its appearance.

It blooms throughout the spring and summer, helping to make the chervil not only a culinary resource, but also an ornamental element of the garden.

Chervil: properties and benefits

Before finding out how to use chervil in cookinglet’s delve into the reasons that can push us to include this plant in recipes.

The chervil it is a real source of essential nutrients for our body. In addition to vitamins A and C, it also contains B vitamins, such as niacin and folic acid.

The minerals present, including iron and potassium, help support overall health. Its antioxidant properties can help protect cells from oxidative stress.

These properties of the chervil they have made it fully included among the most appreciated natural remedies for various ailments. Its diuretic properties can help reduce water retention while its vitamin C content can play an important role in supporting the immune system. Some people also use it to relieve mild gastrointestinal discomfort.

How to use chervil in cooking

What makes chervil unique is its subtle scent and delicate flavor. Unlike other more robust aromatic herbs, such as rosemary or sage, it offers a light, almost sweet fragrance and taste, which makes it particularly suitable for dishes that require a more delicate hand.

Leaves and flowersIn fact, they can be chopped and added to salads, risottos, fish, white meats, and soups (at the end of cooking). The dried leaves are also used to prepare purifying, digestive and diuretic herbal teas.

In the kitchen it is generally preferred to use the fresh plant because during the drying process the chervil loses part of its properties.

His particular aromabetween anise and parsley with a slight hint of liquorice, is also used with fresh cheeses, in omelettes and scrambled eggs.

Simply add chervil to fresh salads or sauces and dressings to create delicious, aromatic dishes. An example? The remolata sauce.

Like many other fragrant herbs, chervil is also used for season the butter to be used in various recipes. To prepare it you first need good quality butter: let it soften at room temperature and then mix it with chopped chervil, ground pepper, a pinch of salt and a few drops of lemon.

The chervil butter it can be used for cooking vegetables, grilled scampi, stuffed pasta or in appetizers, spread on slices of fresh bread seasoned with cherry tomatoes and pitted olives.

CURIOSITY’
In the language of plants, chervil is a symbol of sincerity, because its intense aroma cannot be masked even if used in small quantities.

what it is, meaning and how to use it in the kitchen – Gordon Ramsay’s version

In the depths of the seas there is an unexpected treasure that can also be used in the kitchen: the marine plankton. Let’s find out how to use plankton in cooking and bring starred cuisine home!

This microorganism, although often overlooked, is gaining a prominent place in the menus of the most exclusive restaurants and in the kitchens of renowned chefs.

Yes, it is not only the nourishment of fish like sardines, but it can become an amazing ingredient to use in cooking.

Plankton: what it is and what it means

Before finding out how to use this ingredient in the kitchen it is worth taking a step back and understanding that what is the plankton and what it is for.

Let’s start by saying that it is a microscopic life form that thrives in water and includes a wide range of organisms, such as algae, small crustaceans and bacteria, which form the basis of the marine food chain.

Substantially, as already mentioned, it constitutes nourishment for fish and marine species that populate the seas and expanses of fresh water.

The term “plàncton”, from “plankton” in French and “Plankton” in German, has origins in the Greek πλαγκτόν, which means “wandering”, derived from πλάζω, which means “wandering”, referring to its propensity to be passively transported from the currents.

There are two types of plankton: The plant plankton or phytoplankton (microscopic algae that produce oxygen through photosynthesis) and the animal plankton or zooplankton (what animal is plankton? These are smaller animal organisms, such as copepods and larvae of various marine animals that feed on phytoplankton and form the basis of nutrition for many larger fish).

The identification and isolation of a precise genre of a plant plankton safe for human consumption marked an important milestone in food research. Thanks to the cultivation and freeze-drying process of this particular variety, an intense green powder was obtained which opened new horizons in the panorama of nutrition and gastronomy.

Plankton: properties and benefits

But what makes it so special to use it in the kitchen? First, it is an amazing source of nutrients. Its composition makes it a valuable addition, offering health benefits such as:

Proteins – It is a source of complete proteins, containing all the amino acids necessary for the construction and maintenance of body tissues.
Essential fatty acids – Rich in Omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), it contributes to heart health, brain function and reduced inflammation in the body.
Vitamins – Contains vitamin C (important for the immune system and the action of fighting free radicals) and vitamin E (antioxidant that helps protect cells from oxidative damage).
Minerals – It is rich in minerals, among which iron stands out (fundamental for the transport of oxygen in the blood), phosphorus (vital for the regulation of PH and the well-being of bones and teeth) and calcium (essential for bone health and the correct functioning of muscles and nerves).
Antioxidants – The microorganism contains a variety of antioxidants that can help fight oxidative stress in the body, contributing to the prevention of disease and premature aging.

How to use plankton in cooking

It can be used in different forms in the kitchen, each offering the chance to experiment with unique and innovative flavors.

It is essentially sold in powder form and can be used as a powdered ingredient or rehydrated using water (1:3 ratio). Here you are how to use plankton in cooking:

Added extras – The powder is versatile and can be added to flavor sauces, soups and condiments or to prepare fresh pasta and various types of dough. It is a way to give a marine touch and enrich the flavor of dishes.
Cream or sauce– The preparation of a cream or sauce based can be used to enrich pasta, rice or vegetable or fish-based dishes.
Marinades for fish – Just add a little to give a distinctive marine flavor to the fish marinade and enrich the aromatic notes of the dish.
Ice-cream – It may seem strange to some, but it can be used to prepare a savory ice cream to serve with fish carpaccio, tartare and other seafood dishes.

What does plankton taste like?

The marine plankton it can become a real ace in the hole in the kitchen, but you need to know what to expect.

This ingredient offers a wide range of marine flavors that add complexity to dishes. Its presence can transform the taste of a dish, giving a distinctive note that brings out the essence of the sea.

The flavor of the sea which is reminiscent of sea urchins (with truffle notes and hints of matcha tea) is so interesting that it has inspired creative chefs and lovers of gourmet cuisine, who seek to broaden the range of culinary experiences and surprise guests. palates of the diners.

Plankton: the price as a sore point

The cost is a bit of a sore point: 1 kg costs more or less 3,000-4,000 euros (3150-200 euros for 50 g), which makes it a very valuable ingredient. So, who eats plankton it should be used sparingly (both due to the cost and the strong flavor it gives to dishes).