Tag: Peanuts

100% Italian peanuts are coming – Italian Cuisine

They are grown in Emilia Romagna and are smaller and darker than foreign ones: a made in Italy production from seed to shelf

Until a few days ago, if we wanted to buy some peanuts, the choice was practically obligatory towards a foreign product: peanuts from Egypt or Israel or the United States, for example. Now, however, the market launch of the first 100% Italian peanuts from seed to shelf.

The initiative

It is an initiative of Coldiretti, Noberasco and SIS, Società Italiana Sementi, a company of the BF agro-industrial group, according to which a national peanut supply chain has enormous potential for development and will see the entire sector committed to reactivating the agricultural and industrial aspects necessary to respond to a consumer request in the coming years which promises to be of great value (purchases of dried fruit have doubled in the last ten years in Italy) and which could lead to the cultivation of over thirty thousand hectares on the national territory.

How is the Italian peanut

Smaller, darker and with a particular taste compared to conventional types, but always rich in proteins, the Italian peanut seed is deposited in the field in April, while the harvest takes place in the middle or end of September; peanut cultivation requires peaty soils, high temperatures and many hours of light, all characteristics that blend with the Italian climate. Precisely for these characteristics, the region that has seen this cultivation most developed was theEmilia Romagna and in particular the area of Ferrara.

The rebirth of a supply chain

In reality, that of the Italian peanut is a return, the rebirth of a supply chain abandoned 50 years ago because it was not considered convenient and which will now allow the resumption of a know-how, research and employment segment of great importance. According to the promoters of the initiative, there is also the aspect of sustainability and of healthiness of the Italian peanut. The so-called food miles – that is, the km traveled by the product from the place of production to the place of consumption – will be almost zero, bringing important advantages to the quality of the product, the time and the effectiveness of drying, which in many cases will take place in plants "in the field". Just thedrying – fundamental procedure for product quality – is one of the aspects that will be investigated and probably placed at the center of future experiments.

Nutritional values of peanuts – Italian Cuisine

All about peanuts, originating from South America but now grown in different parts of the world, which many people confuse for nuts: in reality it is a legume, with numerous benefits for our well-being

One leads to another, but better not to overdo it: le peanuts represent a healthy and protein food, guaranteeing a prolonged sense of satiety, but they also have a high fat content.

Source of proteins and vitamins

Fortunately, however, it is mainly fats mono and polyunsaturated, among which oleic acid and linoleic acid (an essential fatty acid of the Omega-6 series) stand out. Not only: peanuts have a rather high protein content and therefore can be integrated into a diet vegan or vegetarian. They also provide a good amount of vitamin E (antioxidant) and B vitamins, as well as substantial doses of fibers and mineral salts like phosphorus and above all magnesium. The contribution of iron and zinc is also good, while the quantities of sodium contained in peanuts, originating in South America but now grown in different parts of the world, are slightly lower. And beware: it's not about dried fruit, but of a legume.

Against bad cholesterol

Thanks to their micronutrients, regular peanut consumption also favors the reduction of cholesterol bad and triglycerides, while increasing levels of good cholesterol (HDL). Unlike the speech linked to butter and peanut oil, which instead contain trans fats and Omega-6 respectively responsible for the increase in bad cholesterol (Ldl) compared to good cholesterol.

For the well-being of the skin

The substantial presence of copperrather, it makes peanuts useful in anemia, bone fragility and demyelination of the nervous system; vitamin B3 (niacin), found in good quantities, is instead useful for digestive functions and to prevent cardiovascular and dermatological diseases. Finally, peanuts are a good source of coenzyme Q10, a powerful antioxidant also present in oily fish, soy, spinach and dried fruit and used a lot in the cosmetic industry to counteract aging and restore elasticity to skin tissues. Peanuts are therefore also good for the skin.

Roast rump recipe with herbs and peanuts – Italian Cuisine

Ingredients

2 Kg chump of beef
80 g butter
70 g parsley
40 g salted peanuts
20 g of fennel
half a head of garlic
Acacia's honey
extra virgin olive oil
salt
pepper
Cognac

Duration: 1 h 15 min

Level: Easy

Dose: 12-14

For the recipe of roast chump with herbs and peanuts, sauté the rump in a pan with a drizzle of hot oil for 2 minutes; add salt and pepper, turn it over and brown it on all sides for another 2 minutes. Transfer it to a greased baking dish with half a head of garlic with the peel; cook it in the static oven at 190 ° C for 45 minutes; then wet it with a cup of Cognac and after 5 minutes, remove it and let it cool.
Remove the garlic and blend the cooking base with the butter, obtaining a sauce. Peel the parsley and the fennel and chop them with peanuts, a pinch of salt and a pinch of pepper. Brush the roast with honey, sprinkle with chopped, pressing it with your hands to make it stick. Cut the roast into thin slices and serve with the sauce.
Bring it forward Cook the roast the day before and, once cooled, put it in the fridge. To serve it at room temperature, pull it out 1 hour before. You can also heat it in the oven at 150 ° C for 10 minutes. Cover it at the moment with honey and herbs. Also heat the sauce.

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