Tag: properties

The dirt, properties, recipes and advice – Gordon Ramsay’s version

There dirty or orobanca it is a herbaceous annual plant, parasitic of broad beans and also of peas. It is typical of the ancient Apulian culinary tradition and is found in fruit and vegetable markets during the period from April to May together with new beans. The plants of this genus are about 50 cm tall, the aerial part of the stem is erect, thin and branched or simple, the inflorescences are spike-shaped or elongated linear raceme with well-spaced or densely grouped flowers.
There species best known is that of the Orobanche Crenata, also known as "Succiamele delle Fave". The term orobanche really means "choke legume”, Referring precisely to the parasitic character it has towards the broad bean plant, which belongs to the legume family.

This plant has a high content of iron, fiber, potassium, calcium and among other things it is an excellent depurative, diuretic, anti-inflammatory and calming.

The orobanche are edible, despite the strongly bitter taste that is usually attenuated with several boiling and many washes.
Before its use in the kitchen, the "dirt" must be deprived of the harder and more woody lower part and carefully washed in order to remove the grains of earth retained by the hair that covers it. To "purge" it from the bitter taste that distinguishes it, you can boil it for about seven minutes, for proper cooking and keep it in a container for a couple of days, with frequent water changes. Finally, squeeze it gently, to ensure that the retained water is eliminated. The shoots of this plant can also be used for omelettes, flans, salads, baked au gratin, as preserves in oil and vinegar, breaded and fried or as a side dish dressed with fresh garlic, some mint leaves, salt and extra virgin olive oil. olive. Finally, very good on pizza, cut into slices.

Last tip, very important is to collect plants only if you are sure of the species to which they belong and away from any kind of sources of pollution and contamination.

Carrots: properties, curiosities and useful information Quick and easy recipe – Gordon Ramsay’s version

Carrots: properties, curiosities and useful information

Seasonality: carrots are present on supermarket counters and greengrocers all year round, but spring is their ideal season

Origin: Middle East, the carrot was imported by the Greeks and Romans. At first they were used for medical purposes or to feed animals but, thanks to Caterina De 'Medici, during the sixteenth century carrots began to be used for cooking.

Property: The carrot contains many mineral salts, vitamins and above all beta-carotene, which has an antioxidant and beneficial action for the skin, eyes and heart. Furthermore, its consumption lowers cholesterol levels

Curiosity: Did you know that the carrot was purplish in color? The orange pigment, in fact, is due to some Dutch horticulturists who, in the seventeenth century, made some selections as a tribute to the royal family (The Orange).

Sowing: from February to June; the carrot plant prefers a warm and temperate climate, does not need a lot of water and loves loose and soft soil. The plant has a very slow growth and must be defended from weeds that can steal nourishment from it. for more info on how to grow carrots read here: How and when to sow carrots

Discover other recipes with carrots …

Garlic properties and benefits – Creative in the kitchen – Gordon Ramsay’s version

L'garlic is a very well known vegetable also as Allium sativum and belongs to the Liliaceae family. Some, given its onion-like shape, place it in the family of Amarillidaceae although obviously the flavor is very different and unmistakable.

Thanks to its properties, garlic is useful for immune system, respiratory, circulatory, versus cold is influence.

The garlic plant has been known since ancient times in fact the cloves or cloves of garlic were used by the Egyptians in the third millennium BC. later by the Greeks, Romans, Chinese and Indians as a condiment for food, used raw, in salads or added to sauces, stews, fish or vegetable dishes. In practice, how we still use them.

Today the garlic plant is grown all over the world and is well known in the kitchen for everyday use!

A clove of garlic is a load of very effective healing active ingredients for our body such as allicin, sulfur, vitamins of the group B., adjust the LDL cholesterol is HDL. It can be useful in chronic infections caused by candid and in those ofrespiratory system. Garlic also has remarkable "spicy" and aphrodisiac properties, in fact it would help maintain an active and healthy sexuality, mainly thanks to the positive action it exerts on circulation in general.

100 g of garlic contain 41 kcal / 171 kj calories and also contains:

80 g of water, 8.4 g of carbohydrates, 8.4 of sugars0.9 g of proteins0.6 g of fat, 0 g of cholesterol, 3.1 mg of total fiber, 3 mg of sodium, 600 mg of potassium, 14 mg of football, 1.5 mg of iron, 63 mg of phosphorus, 5 µg of vitamin A, 0.14 mg of vitamin B10.02 mg of vitamin B2, 1.30 mg of vitamin B3 and 5 mg of C vitamin.

Garlic is excellent ally of the intestine, of the immune system, ofcardiovascular system andrespiratory system and the use of garlic is also used as natural antibiotic. In addition, garlic has a respectable medicinal reputation, in fact it is excellent for the prevention of influence, skin diseases, colds and it is infallible intestine disinfectant.

It is true that eating raw garlic leaves that taste in the mouth, which in the morning would spread any interlocutor (maybe avoid eating the clove of garlic before a meeting or a gallant meeting) it is also true that if eaten raw, every day for long periods, it could cause irritation to the intestinal walls and damage blood cells, but in reality, if you do not exceed and use common sense, moderate consumption can only improve the state of health in general.

In the kitchen, garlic is a basic ingredient and is essential to flavor many recipes and make them tasty.

Discover the recipes with the use ofgarlic:

And if you want to fully enjoy its properties, you can prepare a decoction of garlic, combine it with the tomato on a simple bruschetta, prepare the garlic soup, a typical first course of Catalonia and of Spain, made with bread, cold-ground red pepper, eggs. But also a classic spaghetti with garlic, oil and chilli it is great for feasting on a good mood, benefits and nutrients:

boil the water over high heat, in the meantime cut the garlic into slices. In a large pan, fry the garlic slices over low heat with a drizzle of olive oil and add the chopped chilli. When the garlic is golden, season with salt and turn off the heat. Boil the spaghetti al dente, drain and season hot by adding a sprig of chopped parsley, whisk everything and serve hot.

Cloves of garlic are also used in the preparation of sausages such as salami with garlic and in the canning industry it is used to flavor appetizers in oil or vinegar.