All recipes written by Gordon Ramsay
For the recipe of cream and citrus helixes, chop the orange and lemon peel and mix with the cream. Heat it in a large pan for 2-3 minutes, until it begins to simmer. Boil the pasta in plenty of boiling salted water, according to the times shown on the package. Drain, add it to the cream and toss for 1 minute to flavor. Complete with a few berries of chopped pink pepper and serve.
welcome, spring! With the month of April the fruit and vegetable stalls of our markets, shops and supermarkets are filled with colors, with freshness: that's the truth "change of season"That you begin to savor.
If among the spring confirmations we find the asparagus he agretti already seen in March, April is the time for Fava beans. A legume among the most appreciated in our gastronomy, good raw but also from to boil or to cook in the pan, and available during the rest of the year as well in the dry variant. In April the first beans are usually the softest and sweetest. There are three varieties: la big bean, with large and flattened seeds, the one that is known to be on the market; that small, from the seeds of smaller dimensions and used to enrich the soil or for zootechnical feeding; and the favetta, of medium size, which is generally found on the market in box or frozen. The goodness of April fava beans is best enjoyed raw, perhaps with pecorino cheese in one of the most classic and peasant dishes of Italian "raw food". If you eat boiled instead, cooking takes a few more minutes. But also the pods can be recovered: you do boil for 4-5 minutes and sauté in a pan with garlic, extra virgin olive oil and chilli pepper: a real surprise! In general, beans contain a good amount of B vitamins, fiber, iron and protein. Raw, among other things, are also rich in vitamin C.
But there are also the contraindications: think for example of the favismo, a severe form of anemia diffused above all in the Mediterranean countries and particularly in Greece and in the South Italy: the pathology is associated to the hereditary lack of an enzyme, that in case of ingestion of beans can trigger massive destruction of red blood cells with consequent anemia. Perhaps this is why, among the ancient Greeks, among the principles of the Pythagoreans was the abstention from consumption of beans preached? It is even said that Pythagoras he preferred to be killed by the soldiers of Cilone, tyrant of Croton, rather than flee through a field of beans.
April is also the period of the Roman artichoke, of the lettuces and the last remnants of the season of the cabbage. However, another vegetable to be enjoyed is la wild chicory, that of Roman cuisine that is boiled and sautéed in a pan with garlic, oil and chilli. Simply amazing, as well as rich in useful substances for our body: it contains vitamins A and C and then calcium, phosphorus, iron and carbohydrates. It has purifying properties and stimulates the appetite, regulating intestinal functions, liver and kidneys. Towards the end of this month this year's crazy season could also reserve some surprises on the front of the zucchini and gods pepperoni. In particular, of the reds and sweet cornetto peppers. Other seasonal vegetables also include carrots, Brussels sprouts, spring onions, ribs, leeks, radishes and rocket. This year's season however, as reported Coldiretti, it is getting up early too chicory, herbs, lollo, spinach and dandelion. While some winter vegetables like chicory, radicchio and escarole, traditionally present on banks until mid-April, they already begin at run out.
As for fruit, in "normal" years we would have welcomed the debut of the strawberry, which we now see on the shelves of shops and supermarkets since the end of February. The strawberries we buy today come from varieties imported from North and South America starting from the XVIII century: they (the Fragaria chiloensis, the Fragaria virginiana and their crosses) have supplanted European native varieties like the Fragaria vesca, better known as wild strawberry. Or the Fragaria moschata, to which the famous one belongs Tortona strawberry. The United States and Spain are the world's leading producers of strawberries, but Italian production also stands out for quality and quantity: more than half is concentrated in Campania, followed by Emilia Romagna is Basilicata. The strawberry of Marsala.
In April there is still a good presence of ours oranges, especially those of the variety Valencia. Good also the presence of Kiwi, while it is time to greet even the last late mandarins. As for i lemons, in April and May we will have to concentrate on whitebait, the last ones in the winter cycle and usually the least prized. But still in season. Even here, the end of the month could give us some early surprises. Coldiretti already reports the presence of medlar on the Sicilian markets, but also the cherries they could soon be talked about.
Bright colors, curious shapes and charm of the exotic fruits: the fruits that come from other continents are more and more loved from the Italians, so much so that today it is normally found on the market and in the wardrobes fruit and vegetables of the supermarkets. As it happens for others superfood vegetables, like the quinoa and the stevia.
Entrepreneurs renew their crops, and especially in southern Italy the exotic fruits have also arrived
Surprisingly, mango, papaya, goji & company have also made their way into the Italian countryside. Merit of some entrepreneurs (especially young people) who have taken on the challenge of renew their crops with more agricultural products trendy, those that today everyone wants in the dish. There are many initiatives and they are mainly concentrated insouthern Italy, where is the climate It is more suitable for exotic products. And so (soon) we will not be surprised to buy it anymore ginger of Puglia, le bananas of Sicily, the goji of Calabria.
Excellent quality and arrival on the shelves in a short time: here are the fruits and exotic plants "made in Italy"
Exotic fruits and vegetables "made in Italy" result of excellent quality and, in many respects, even best of those arriving from the most suitable regions. With an additional plus: they arrive on the shelves in short time against long trips by ship (or air) of the real exotic. So in the Italian countryside we begin to see plants of tropical fruits and exotic. And who knows what has happened with the Kiwi: introduced in our country about forty years ago, this fruit native to China has been so good for us to make of Italy the first producer world of kiwi. Will this happen also for mango, avocado, goji and stevia?
The avocado now it is cultivated in the Ionian area of the Sicily, in the south of Calabria and in Lazio southern
THE'avocado that you buy in Italy comes mostly from abroad, in particular from Mexico, Senegal, South Africa, Guatemala and Antilles, countries where to control and guarantee the spinneret productive is complicated both on the level of respect forenvironment that on that of the respect of the workers. In Italy the avocado is grown in particular in the Ionian area of Sicily and in the south of Calabria, but also in the Lazio Southern.
The advantage? It arrives fresh in 48 hours, then in Sicily it is organic and "supportive", because it is cultivated on the lands freed by the mafia
The great advantage of the Italian avocado is the freshness: indeed in the turn of 48 hours passes from the orchard to shops against i 40-50 days of transport on ship, in cold storage, avocados coming from exotic countries. In Sicily, where more than one hundred hectares are dedicated to this fruit, we also produce theorganic avocado which has the added value of being "supportive" because it comes from social cooperatives and productive initiatives carried out on the lands freed by the mafia, and is processed in compliance with the criteria of solidarity, cooperation e social inclusion.
Avocado is one of the most complete foods that exist, as it contains a unique mix of fat vitamins, fiber and minerals
Undisputed protagonist of the "Budda bowls" that are depopulating all over the world and beloved by the stars of Hollywood thanks to his power Anti-aging, avocado is one of the most foods full (and energy) that nature offers us, since it is characterized by a unique mix of fats vitamins, fibers and minerals, has a low sugar content and a high content of lipids (about 23%) above all "Good" (like Omega 3, Omega 6 and Omega 9).
The mango now comes from Sicily, and is so much appreciatedAbroad, to be completed mostly in northern Europe
Facing long journeys by sea or by air, the mangoes to arrive from South America up in our markets, often when they are still tending unripe, tough is "Pale". Instead those grown for about twenty years in Sicily I'm juicy, perfumed, desserts is very beautiful. And they are so appreciated abroad that they mostly end up in the northern Europe and to be well paid. A great satisfaction for the farmers who introduced them in the countryside between Messina and theEtna, To convert land dedicated to unprofitable products, also due to the climate change.
Why choose it? It has a high content of beta-carotene, B vitamins and vitamins C and E
The mango, fragrant and sweet, acidulous and with a background of pepper, is also appreciated for its properties nutritional, like the high content of beta-carotene, of B vitamins and of vitamins C and E, with effect antioxidant.
The goji is located from the north to the south, from the Calabria passing throughEmila Romagna until the Veneto
The goji is a plant native to Asia and is considered typical of the China, but also Italy is proving its vocation production. Cultivations of these small fruits they are found from the north to the south, from the Calabria passing throughEmila Romagna until the Veneto, and were introduced on the wave of the success of the berries of goji dried imported from the orient. But buying that Italian it can be consume even fresh.
The fresh goji berries consumed with petiole have nutraceutical, anti-inflammatory and antioxidant properties
If dried goji berries recall dates, raisins, pine nuts and licorice, when fresh goji berries start with a hint of cherry and blackberry, to continue with hints of mango and papaya and finally a light almond-amarostico. If you consume col petiole (rich in precious antioxidants) give an original and delicate sense of spicy on the final. The red fruits of goji are known and appreciated since ancient times for their properties nutraceutical, anti-inflammatory and antioxidants and a true one "bomb" of polyphenols, vitamins, trace elements and ellagic acid.
The quinoa from the Andes has landed in the Marche, in Piacenza and in Irpinia, thanks also to the project "Quinoa Felix"
Native of the Andes, is a herbaceous plant that is considered one "Pseudocereal" because it produces very small and spherical fruits, rich in starch and protein from which grinding you get one bread flour. In Italy the first crops were introduced in the Marche from 2103. More recently they also arrived in Piacenza and Irpinia, thanks also to the project "Quinoa Felix", supported among others by the Food Science Institute of the Cnr of Avellino, who wants to introduce the cultivation of the quinoa in Europe.
Quinoa looks like a cereal, but it is a herbaceous plant: gluten-free, it is a concentrate of vegetable and mineral proteins
The great advantage of the quinoa is that it seems to all effects a cerealbecause its very small and spherical beans they are rich in starch and protein, and a milling flour is obtained from their milling. But it is actually a plant herbaceous, and therefore it is naturally gluten-free. Suitable, therefore, also to celiac, quinoa is a concentrate of good quality vegetable proteins and minerals, like the milk, but it is poor of fat.
The stevia, the beloved one sweetener natural, it fits well in south of Italy and will become "made in Siciliy"
It is the sweetener natural most beloved of the last decades: from this aromatic plant, originating from South America, one is extracted sweetener natural that provides a sweet taste to zero calories. This seedling looks like in the south of Italy it can be set well, so much so that a group of companies Sicilian has decided to invest in its cultivation and has closed a agreement with Stevia Natura, the French company that owns the only extraction plant in Europe, which will buy all the stevia production "Made in Siciliy".
The berries of aronia they started to be produced in Puglia and marketed fresh
Also said chokeberry, aronia is a native plant of the North America which is traditionally cultivated in some countries ofEastern Europe, especially in Poland and Russia. Since last year these berries, as big as a pea and from astringent taste, they began to be produced in Puglia and marketed fresh in a pan, like berries.
The taste is sweeter and the sugar content is higher, compared to a high content of polyphenolic compounds and vitamin K
Their plus is that they taste sweeter and pleasant thanks to the climate sunny of Puglia, which increases its size sugar rate. The aronia berries have a high content of polyphenolic compounds, like the anthocyanidins, from the action antioxidant, and I'm a good source of vitamin K.
Manuela Soressi
May 2018
Updated by Marianna Tognini
February 2019
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