Tag: onion

GARLIC AND ONION allies in the kitchen for health – Italian Cuisine

They are the "parsley" of Italian cuisine (but not only because they are used throughout the world), because they give scents and flavors to many recipes, traditional or contemporary. There are those who adore them for their intense and persistent aroma and who, precisely for this reason, hates them. But how many of us know that garlic and onion are real "superfood"? Yet it is so. These humble bulbs they are among the foods with the greatest health properties, thanks to their high content of substances with effects antioxidants and anti-inflammatories, such as polyphenols. But above all they stand out for their ability to help prevent many cancers, especially the head, nose, throat and gastro-intestinal tract. The action antitumor of garlic and onion is due to their compounds sulphurous, ie to those substances that determine its characteristic smell. These precious compounds, therefore, must be protected if they are to be done effect. And how? The answer is provided by some studies that have verified the bioavailability of these beneficial substances and revealed that, often, in our dish they arrive well few. But all is not lost, especially if garlic is onion they are chosen, cooked and eaten in the way quite right.

the good is in their aroma
Points of power of garlic and onion reside in over 200 volatile components that give them smell and taste, and which have one matrix common: lo sulfur. These compounds are divided into two large families: those fat-soluble (that is to say that they dissolve in fats) that seem able to inhibit the formation of tumors, and those water-soluble (ie melting in water) that have antioxidant properties e detoxifying. That's why garlic and onion "they work" on two fronts at the same time: they provide molecules that block the formation of substances (such as nitrosamines), which cause alterations genetic and, therefore, predispose to cancer, and also remove the enzymes and metabolites that participate in the formation and proliferation of cancer cells. They are also effective for countering theHelicobacter pylori, that causes an inflammation related to the tumor al stomach, and also have a beneficial role in the prevention of cardiovascular diseases.

Step 1: they are not all equally beneficial
To take advantage of their antitumor power, garlic and onion should be bought from Greengrocer and not in the pharmacy, because, remember theAIRC, only fresh bulbs have properties cancer. On the other hand, garlic and onion supplements contain only i precursors of these beneficial molecules but not the enzymes necessary to transform them "Activate" in the human organism. Equally important is doing the right shopping: that is, to prefer them variety and the types with a more intense flavor, that is richer than sulfur compounds. Better still if they are coloredbecause it also means that they also bring more antioxidants, like i flavonoids.

Step 2: better raw
The second step to get the best from garlic and onion consists of "Do not cook them", that is when consumed raw, because cooking (especially if prolonged) decreases consistently the available quantity of antitumor compounds. The varieties of onions ideal to be eaten raw are the sweet ones (such as the red onion of Tropea and that of Cannara), and the spring onion, or young onion, harvested before it becomes completely ripe. For garlic, go-ahead, therefore, to the classic Bruschetta or adding raw to recipes. The raw garlic is not right there? Try rubbing a slice on the sides of the salad bowl, to soften the aroma, or to add a little bit of fresh ginger, which helps digestion.It is proper to them cook better do it for a short time: the onions should be removed from the fire as soon as they are golden and when they are still "Al dente", that is still firm and fragrant, and retain all their heritage of inulin, a fiber known for its prebiotic action, mildly laxative and capable of normalizing the intestinal flora.

Step 3: knife go
The third health "trick" consists in breaking or grind finely garlic (also in the mouth, chewing it well), because this way you activate theallinase, the enzyme that originates allicin, the one that gives garlic its aroma prickly. Yeah, but how do we put it on your breath? To avoid problems, just close the meal by chewing a grain of cardamom, of anise or fennel, in order to mask the pungent odor of allicin with a more aroma strong.

Manuela Soressi
February 2019

photo credits

Mini tatin recipe with endive and onion – Italian Cuisine

Ingredients

1 Kg Belgian endive
400 g onions
250 g flour 00
200 g butter
65 g sugar
25 g boiled and squeezed pinaci
2 Renetta apples
1 orange
1 egg
cardamom seeds
milk
extra virgin olive oil
salt
pepper

Duration: 3 h

Level: Hard

Dose: 6 people

Whisk the spinach with the egg; add the mixture to the flour and knead with 7 g of salt, 10 g of sugar and a spoonful of milk; finally add 175 g of soft butter and process the dough until a smooth dough (brisée paste) is obtained. Let it rest in the fridge for 1 hour.

Clean the Belgian endive by removing the hardest parts and cut into strips. Peel and cut the onions and apples into cubes. Melt 25 g of butter in a pan with a little oil; add 25 g of sugar and cook until it becomes dark blond. Add 4 cardamom seeds, then, outside the fire, the orange juice (keep 2 tablespoons aside); stir, returned to the heat, dilute well, then add the onion, endive and apple. Add salt, pepper and cook for about 25 minutes. Let it cool.

Prepare a caramel by dissolving 30 g of sugar with a little water and 2 tablespoons of orange juice. Pour into 6 buttered molds (ø 11.5 cm) and fill them with endive, apple and onion, pressing a little and leveling. Roll out the 3 mm thick pastry brisée, cut out 6 discs of the same diameter of the molds. Cover the vegetables with the pasta and bake at 180 ° C for about 45 '. Remove from the oven, let it cool, then turn the tatin nuts overturning them.

The onion in ten versions – Italian Cuisine

There are many varieties, each with a specific characteristic. The most famous, that of Tropea, the borettana, the white one of Comiso and Chioggia.

Raw, grilled, baked, stewed: there is no way in which the onions they can not be cooked. Known since the Egyptians, for their spherical shape and for the concentric rings they were considered a thaumaturgical food and associated with the concept of eternal life.

Used as a base for many recipes, they are rich in potassium, calcium, iron, sodium and fluorine. They have a great diuretic power and are perfect for stimulating the metabolism and as a detoxifier. Here are our suggestions for cooking them.

Caramelized

Choose the Tropea onion for this preparation. Cut it into wedges, place it in a saucepan with a knob of butter and a bay leaf, add a spoonful of brown sugar and cook over a gentle flame until a caramel is formed that will wrap the onion cloves. Remove the bay leaf and serve as a side dish to meats or cheeses.

Soupe a l'oignon

One of the most popular dishes from across the Alps, has also become a recipe known throughout Italy. You prepare a broth with many onions: once ready, it is placed in puddings on the bottom of which you will have placed a slice of toasted homemade bread. Add slices of gruyère cheese, Parmigiano Reggiano, broth with onions and place under the oven grill until the cheese has melted. Serve hot.

Cod with onions

A typical dish from the Veneto region. First you have to prepare a chopped onion, consider one for each diner. Let them stew with oil, a clove and a spoonful of tomato sauce. Separately flour and fry the pieces of cod in extra-virgin olive oil and when they are golden, add them to the onions and serve the fish with the onion garnish.

With marinated anchovies

A fast appetizer to prepare and tasty. Take the anchovies already clean, arrange them on a serving dish, season with oil, juice and orange zest. Garnish with thinly sliced white onion slices and pink peppercorns. Serve with croutons.

Liver with dark onions

For this dish the most indicated onions are those of Tropea. Cut them thin and brown them with a knob of butter over very low heat. Add a tablespoon of balsamic vinegar and cook until the onions are almost melted in a jam. Separately brown the floured slices of liver. When they are ready, add them to the onions and serve.

U testu with onions

Typical dish of the Calabrian tradition, this is also prepared with the Tropea onion. The characteristic of this recipe is that everything is cooked in a terracotta pot, which in the Calabrian dialect is called "u testu". You have to slice a potato, an onion and some tomatoes. Put the vegetables in layers in the pan with a little oil, bread and grated pecorino cheese, oregano, salt and pepper. Bake at 180 degrees for 20 minutes, until the vegetables are browned and served.

Focaccia With Onions

If the smooth focaccia is addictive, the version with onions is for real connoisseurs. Prepare the focaccia according to the recipe below, add the thinly sliced white onion and put in the oven. Perfect alone or accompanied with Tuscan ham.

Onions in omelette

Usually this dish is referred to as an omelette with onions. In this case the quantity of onions used is much greater than the eggs: two against one. Onions, the white variety is the most suitable, should be thinly sliced and browned slowly in a tablespoon of oil. When they are golden, add the eggs, beat the mixture with the fork until the eggs are scrambled, add salt and serve.

Baked onions

The concept is that of confit tomatoes: a slow cooking at low temperatures. Put the borettane onions cut horizontally on a baking sheet covered with baking paper. Season with a little oil, salt and a pinch of sugar and cook at 100 degrees for about three hours. You can not do without it anymore.

Onion soufflé in cream

Chop the onion cooked in the oven with the knife. Prepare a béchamel sauce and add two egg yolks. Mix well, add the sliced onions and the sweet provola cut into cubes. Whisk the two egg whites until stiff, add them to the mixture, add salt and fill the buttered soufflé molds for three quarters. Bake and cook for 10 minutes at 180 degrees. Serve with a cream made of liquid cream combined with nutmeg and salt and let it shrink over high heat for a few minutes.