Life of apricot, the orange of summer – Salt & Pepper – Italian Cuisine

Life of apricot, the orange of summer - Salt & Pepper


In winter it is the orange that brings us back the sun, the orange is the emblem of fruit that radiates health from all the segments. Orange all year round? In a certain sense, but only in a certain sense, it is possible … In summer, however, the orange is leii: theapricot. Not just for the color. But also because it too is a real cocktail of substances that make us good …

We have already learned how to choose and keep them. Now let's find out what they are beneficial properties of this fruit which is very rich. And let's start right from what gives them the beautiful color: beta carotene, what gives us a textbook tan. Its main function is to antioxidant, which counteracts free radicals – those that cause stress and oxidative damage associated with the onset of many diseases and cellular aging. Free radicals are the cause of the so-called "bad cholesterol".

Like all carotenoids, it is a precursor of the vitamin A, retinol, which the body converts precisely into the aforementioned vitamin in case of need. Particularly valuable for the view, it also serves the immune system and to "feed" the tissues.

We remain on vitamins: apricots also excel in C vitamin and then B1, B2 etc. etc. They are then rich in lycopene, a substance found in foods of plant origin that also belongs to carotenoids and with very strong antioxidant properties. And they are not the only constituents of these qualities rich … Together with lutein, another nutrient well present in the apricot, protect the eyes, in particular the retina from the damage of ultraviolet rays and together with all the other antioxidants prevent the onset of skin blemishes due to sun exposure and advancing age.

Don't eat apricots at all is good for the skin… If the fruit associated with a smooth and velvety complexion is usually the fishing, in reality apricot is his number one summer ally. And speaking of summer, vitamin A stimulates the production of melanin, responsible for tanning, in fact,and skin protection.

In addition to the fresh fruit, apricot oil is used for the skin, derived from its stones, which has elasticizing, protective and emollient properties. However, the fresh fruit can be used for do-it-yourself masks to treat the skin, revitalize it and fight cutaneous spots, even simply blending the apricots and spreading the mixture on the skin, maybe cooler than the fridge. In the cream version, to prepare the skin for the sun, it can be mixed with milk and maybe a little almond oil.

Rich in water (86%) they bring many and various minerals (calcium, phosphorus etc.) and above all very potassium, essential to the body to support most vital functions, but whose deficiency is also linked to fatigue and depression: for people with chronic fatigue, an abundant consumption of this fruit is highly recommended.

Last but not least: potassium helps with the problems of cellulite retention since – together with magnesium – it is the purifying mineral that most helps to dispose of it.

The apricots are the fruit that contains more carotene and potassium absolute.

Dietary fiber, of which they are well supplied, helps the digestive process, the sense of satiety and therefore weight loss. In all this, the calorie intake of this fruit is one of the lowest of the category: a pound of apricots does not even contain 100 kcal. Despite the few calories, it is a fruit very nutritious. Thanks to the sorbitol they contain (a natural sweetener then used also on an industrial level) they also have slight laxative effects.

Regarding fertility, it is true that apricots are rich in minerals indispensable for the production of sex hormones: in ancient China women who wanted to have a child ate a lot of them …

Carola Traverso Saibante
June 2017
updated to July 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

10 quick pastas with prawns – Italian Cuisine

Shrimp and coconut spaghettini recipe


Farfalle, linguine, trofie, spaghetti, rigatoni and much more. Fun with pasta and shrimp is easy and fast: here our recipes to prepare in less than 30 minutes

The sweetness of the prawns and their fleshiness make them the perfect fish to make each first course special. And if in winter we prepared breathtaking risottos, now it's time to taste them in a fresh, indeed very fresh, version with pasta. Go ahead for the preparation of fast sauces, pasta salads, spaghetti seasoned with tartare and even some fried food. But before thinking about cooking, let's focus on the purchase. To prepare good tasty pasta we need to buy fresh and good quality fish. When we go to buy the prawns therefore, we check that they have a bright color and are free of spots, black and bright eyes, antennas adherent to the body and characterized by a faint odor.

How to clean them

One of the most important operations to perform when preparing a pasta with shrimp tails is cleaning. Served in a pasta dish, they must be ready to be eaten directly with a fork. So before cooking them, let's break them gently and make an incision along the back in correspondence of the dark casing. Let's remove it, wash the prawn, dry it and proceed with the recipe.

Mariniamo?

An interesting way to give a new twist to our recipes is the marinade. Just prepare it with extra virgin olive oil, white vinegar, lime, pink pepper, black and white, herbs and spices to find a good flavor on the plate. The paprika is also good to sprinkle abundantly on marinade and pasta. In this way it will be sufficient to mix the drained pasta with the prawns, perhaps adding a simple emulsion of oil, pepper and lime.

The cooking time

At the base of the success of the dish, the right cooking of the fish must be juicy and soft to give more flavor and the right consistency to the dish. If you decide to boil it, it will take from one to three minutes depending on the size of the tails, while in the pan you will have to take care not to let them dry: take care to hydrate them, even with a splash of white wine. Do not underestimate the goodness of grilled prawns: in this case, however, we advise you to cook them with the shell, removing it only when dressing pasta. In the case of a tomato sauce, it is important to cook the tomatoes first and add the tails only a couple of minutes before turning off the heat.

Fried?

Yes, they can also be put into pasta. For a surprising effect, we advise you to serve a simple garlic, oil and chilli paste with a part of raw and marinated shrimp tails as explained above and the other half passed in flour and fried in hot oil. The fried tails will be served as a garnish, to be eaten as a snack before leaving with the first forkful.

In the gallery above, 10 quick pasta with shrimp

Omelette with peppers – Recipe Omelette with peppers from – Italian Cuisine

»Omelette with peppers - Recipe Omelette with peppers from Misya


First wash the peppers and clean them, then cut them into strips.
Chop the onion and let it dry in a pan with a little oil, then add the peppers.
Add salt, cover with lid and cook for 15-20 minutes or until tender.
Drain from the oil, without throwing it, and let it cool.

In a bowl, beat the eggs with salt, pepper and Parmesan.
Add the peppers and stir gently.

Pour some of the peppers into a pan, add the egg mixture, cover with a lid and cook over medium-low heat for 5-6 minutes or until the eggs have thickened.
Then remove the lid, raise the heat and cook for another 3-4 minutes.

Serve your omelette with peppers hot, warm or even cold.

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