Il Ricettario Degli Aromi by Wendy Pellis at Bookstore UAE
Il Ricettario Degli Aromi

Il Ricettario Degli Aromi


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About the Book

"Più spezie meno sale"Viaggio nel mondo delle erbe aromatiche sicilianeL'impiego di piante aromatiche per insaporire i cibi si perde in tempi lontani. La Sicilia è terra ricca di sapore e profumi che si sprigionano dalla frantumazione delle foglioline di queste piante, le quali oltre a conferire gusto e fragranza permettono di limitare il consumo di sale, prevenendo tutti i problemi da abuso che, come si sa, genera patologie di varia natura, soprattutto a carico dell'apparato cardiovascolare. È bene ricordare che le piante qui considerate come condimenti, sono anche officinali (usate nelle officine farmaceutiche per la produzione di specialità medicinali) e contengono importanti principi attivi. Citiamo il mentolo, il timolo, il tujone, contenuti in alcune piante aromatiche e impiegate in molte preparazioni farmaceutiche, dove naturalmente le quantità sono ben diverse rispetto alle quantità usate come condimento. In alimentazione gli aromi si possono considerare una ricchezza inestimabile per la riuscita di molti piatti della cucina tradizionale; basti pensare al pesto alla trapanese o alla pasta alla norma senza prezzemolo, a pizze e focacce senza origano; per non parlare di aglio e cipolla, due preziosi bulbi che possono determinare il successo di un piatto, caratterizzandolo in modo forte e preciso.Le piante aromatiche e le spezie hanno moltissime funzioni: Riducono la necessità di usare sali e grassi.Danno sapori nuovi ai piatti.Stimolano l'appetito in modo naturale.Facilitano la digestione.Hanno numerose proprietà terapeutiche.È opportuno, anche tenere conto di alcuni accorgimenti: le erbe fresche sono di solito preferibili a quelle secche;se usate le erbe secche impiegatene meno: circa un terzo della dose consigliata per quelle fresche;potete coltivare alcune erbe fresche in vasi sul davanzale o sul balcone per averle sempre a portata di mano;le erbe secche vanno conservate (per non più di 10 mesi) in barattoli di vetro chiusi ermeticamente, al buio e al fresco. Ricordatevi di sostituirle a ogni nuovo raccolto;le erbe aromatiche non andrebbero mai cotte, quindi aggiungetele solo a fine cottura, per conservarne l'aroma e il beneficio;è meglio acquistare le spezie da macinare (per esempio noce moscata e pepe) in grani o semi e grattugiarle al momento: il sapore è più intenso e se ne consuma meno;alcune piante, devono cedere il loro aroma senza restare "materialmente" nella pietanza (come le foglie di alloro o i chiodi di garofano);per ottenere che non si disperdano, potete racchiuderle in un sacchetto di garza. In questo caso immergete i sacchetti nella pietanza all'inizio della cottura e toglieteli soltanto alla fine.


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Product Details
  • ISBN-13: 9781672776745
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Weight: 141 gr
  • ISBN-10: 1672776740
  • Publisher Date: 07 Dec 2019
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Sub Title: Cucinare in Modo Sano Con l'Utilizzo Di Piante Aromatiche Per Vivere Bene
  • Width: 152 mm


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