URadicchio

Kuyisaladi engowomndeni we-chicory. Encwadini yakhe ethi “Natural History” uPliny Omdala wabhala ngalesi sitshalo njengekhambi elikwazi ukuhlanza igazi nokusiza abantu abanenkinga yokuqwasha. Futhi uMarco Polo wabhala mayelana ne-radicchio. Wathi kwakuwumkhiqizo oyintandokazi yezakhamuzi zesifunda saseVeneta (iVenice yanamuhla). Futhi namuhla, i-radicchio ingenye yesaladi ethandwa kakhulu phakathi kwamaNtaliyane.

Indlela yokutshala i-radicchio enamaqabunga ansomi agqamile yasungulwa isazi sezolimo namahlathi saseBelgium uFrancesco van den Borre. Wavela nombono wokukhipha izitshalo ezincane emhlabathini futhi azithumele ekamelweni elingaphansi, lapho, ngenxa yokuntuleka kwelanga, amaqabunga aphenduka aphuzi, futhi ngokuqala kwesimo sezulu esibandayo (i-radicchio ithanda izinga lokushisa eliphansi) bathola umbala omuhle onsomi. Ngesikhathi esifanayo, ukufutheka okuncane kubonakala ekunambithekeni kwamaqabunga.

Namuhla, umholi ekutshalweni kwe-radicchio yisifundazwe sase-Italy saseTreviso. Kulesi sifunda, abantu bebelokhu bebambe imibukiso yaminyaka yonke nemikhosi yezinganekwane amakhulu eminyaka egameni lale mifino.

Izinhlobo eziyinhloko ze-radicchio

Izinhlobo ezimbalwa zesaladi edumile ye-radicchio zisohlwini olungezansi:

• I-Radicchio di Castelfranco isitshalo esinezinhlobonhlobo ezivela eCastelfranco. Lolu hlobo lunamaqabunga akhanyayo aphezulu anamabala ansomi. Ivuthwa ngoNovemba-December.
• I-Radicchio evela e-Treviso iwuhlobo olubomvu olusheshe luvuthwe oluvela e-Treviso. Le saladi, enamaqabunga amade ansomi, ifana nesaladi ye-chicory.
• I-Radicchio rosso tardivo iyinhlobo ebomvu ephuma sekwephuzile e-Treviso. Le nhlobonhlobo ayivuthwa ngaphambi kukaZibandlela futhi inokunambitheka okubabayo kune-radicchio esanda kukhula. Amaqabunga ekhanda lalezi zinhlobonhlobo akhululekile.
• I-Radicchio evela e-Chioggia isitshalo sonyaka wonke. Lesi sitshalo sinekhanda eliminyene leklabishi elinamaqabunga ansomi.

Indlela yokukhetha i-radicchio

Ukuze ukhethe i-radicchio ehlwabusayo, udinga ukubheka ikhanda lesitshalo eliminyene elinezimbali ezikhanyayo, amaqabunga acwebile nacwebezelayo. Uma ubona izimpawu zokuba mnyama esaladini, lokhu kungase kubonise ukuthi i-radicchio igcinwe isikhathi eside kakhulu. Kungcono ukwenqaba umkhiqizo onjalo.

Ungagcina kanjani

Gcina i-radicchio esiqandisini kuphela. Ngesikhathi esifanayo, khetha indawo ebanda kakhulu, isibonelo, igumbi elikhethekile lemifino nezithelo. Akufanele uyigeze ngaphambi kokuyibeka esiqandisini. Kuleli fomu, impilo yeshalofu yesitshalo akufanele idlule izinsuku ezingama-2-3. Uma udinga ukuyigcina kancane, kuze kube isonto, ungafaka i-radicchio esikhwameni sepulasitiki. Kulokhu, kufanele ususe amaqabunga aphezulu ngomonakalo futhi akufanele uwadle.

Ukupheka izitsha nge-radicchio

I-Radicchio's tangy flavour iyenza ibe isengezo esihle kakhulu kunoma iyiphi inhlobonhlobo yemifino, ikakhulukazi leyo equkethe izinhlobo zemifino enambitheka hlangothi.

E-Italy, lapho ukudla kwabo kunezinhlobonhlobo eziningi zemifino yemifino, bathanda ukupheka i-radicchio ewayini elibomvu noma emafutheni omnqumo. Abantu bavame ukugcoba i-radicchio futhi bakhonze njengesitsha esiseceleni sezitsha zenyama. Ihamba kahle ne-garlic, thyme, no-anyanisi, ungazama nezinye izinongo. Kunoma yikuphi, uzoba nesidlo sokuqala saseMedithera esinokunambitheka okubabayo.

I-radicchio entsha ingaba isithako esihle kakhulu kumasaladi anoshizi, anongwe ngamafutha omnqumo, ahlanganiswe ngaphambili neviniga ye-balsamic.

Enye yezinhlanganisela ezimnandi kakhulu nezendabuko i-radicchio ephakelwa ne-risotto.

Izinketho zokupheka ezengeziwe

Isaladi le-radicchio, i-tuna kujusi yayo, kanye ne-arugula ingenye yezitsha ezisayinwa ezindaweni zokudlela zaseVenice. Ngokuvamile, i-arugula ne-radicchio iyingxube enkulu uma ihlanganiswa ndawonye. Yomibili le mikhiqizo inokunambitheka okubabayo, nakuba ihluke kancane, yingakho ihambisana kahle kokubili ezitsheni ezishisayo nasemasaladini. Futhi iyinhlanganisela ethokozisayo ye-radicchio enoju nama-apula.

Ochwepheshe beCulinary bayeluleka ukubeka amaqabunga e-radicchio esitsheni esineqhwa namanzi imizuzu embalwa ngaphambi kokusetshenziswa. Lokhu kuzokwenza amaqabunga acwebezele futhi akhanye. Futhi, ukucwiliswa emanzini kuzonciphisa ukufutheka. Ungakwazi futhi ukucwilisa amaqabunga emanzini abilayo ukuze unciphise ukubaba.

I-aftertaste ebabayo yesaladi, isici sezinhlobonhlobo ezibomvu, idala inhlanganisela eyingqayizivele noshizi othambile njenge-Taleggio noma i-Gorgonzola. Kodwa izinhlobonhlobo zezitshalo ezincane zilula ngokunambitheka futhi zisetshenziselwa ukulungiswa kwamasaladi amasha kaningi.

Okuqukethwe kwekhalori kwe-radicchio

I-Radicchio ithandwa ukusetshenziswa ekudleni okuhlukahlukene ukuze kwehle isisindo ngoba lo mkhiqizo awunawo amafutha, i-cholesterol, i-sodium futhi uthathwa njengomkhiqizo onekhalori ephansi. Kunama-calories angu-23 kuphela ku-100 amagremu amaqabunga amasha e-radicchio.

Inani lokudla okunempilo ngamagremu ayi-100:

• Amaprotheni, 1.43 g
• Amafutha, 0.1 g
• Ama-carbohydrate, 3.58 g
• Umlotha, 0.7 g
• Amanzi, 93.14 gr
• Okuqukethwe kwekhalori, i-23 kcal

Ukwakheka nokuba khona kwezakhamzimba

Imifino enamaqabunga e-radicchio inamanzi, njengama-beet abomvu noma amahalananda avuthiwe. Lokhu kungenxa yento ewusizo kakhulu i-anthocyanin. Lesi sitshalo siqukethe nezinhlanganisela eziyingqayizivele zeaxanthin, inhibin, uvithamini C, ama-folates, amaminerali, nama-antioxidants.

Izakhiwo eziwusizo nezezokwelapha ze-radicchio

1. I-Vitamin B9 equkethe ibamba iqhaza njenge-coenzyme kumetabolism yama-amino nama-nucleic acid. Ukuntuleka kwe-folate kuholela ekuphazanyisweni kwamaprotheni kanye ne-nucleic acid synthesis, okuholela ekuvinjweni kokuhlukaniswa kwamaseli nokukhula, ikakhulukazi ezicubu ezikhula ngokushesha: i-epithelium yamathumbu, umnkantsha wamathambo, njll. Ukusetshenziswa okunganele kwe-folates ngesikhathi sokukhulelwa kungenye yezimbangela zokungondleki, ngaphambi kwesikhathi , ukukhula kwengane yokuzalwa, nokukhubazeka kokukhubazeka. Kubuye kube nokuhlangana okuqinile phakathi kwamazinga e-homocysteine ​​​​ne-folate kanye nengozi yesifo senhliziyo.
2. I-Vitamin E, equkethe i-radicchio, inezindawo zokulwa ne-antioxidant, iyadingeka ekusebenzeni kahle kwemisipha yenhliziyo, i-gonads, futhi iyisiqiniseko solwelwesi lwamaseli. Ngokuntuleka kwevithamini E, ukuphazamiseka kwemizwa kungavela, kanye ne-hemolysis ye-erythrocytes.
3. I-Vitamin K ilawula ukujiya kwegazi. Ukuntuleka kwayo kuholela ekwandeni kwesikhathi sokuvala, ukwehla kokuqukethwe kwe-prothrombin.

Ezinye izakhi eziwusizo

1. I-Potassium iyi-ion eyinhloko ye-intracellular ehilelekile ekulawuleni amanzi, i-electrolyte, nebhalansi ye-asidi, ekulawuleni ingcindezi, ekuqhubeni ama-nerve impulses.
2. I-Copper itholakala kuma-enzyme anomsebenzi we-redox futhi abandakanyeka kumetabolism ye-iron, evuselela ukumuncwa kwama-carbohydrate namaprotheni. Lesi sici siphinde sibambe iqhaza ezinkambisweni zokuhlinzeka ngezicubu nge-oxygen. Ukuntuleka kwethusi kubonakala ngezinkinga ngokwakhiwa kwesistimu yenhliziyo nemithambo yegazi, ingozi yokuthuthukisa i-dysplasia yezicubu ezixhumene.
3. Futhi i-zeaxanthin yesitshalo kanye ne-lutein inenzuzo kakhulu emehlweni, njengoba iwavikela emiphumeleni eyingozi yemisebe ye-ultraviolet.

Ukukhula kwe-radicchio

Isazi sezolimo namahlathi saseBelgium uFrancesco van den Borre wasungula indlela yokutshala i-radicchio yesimanje enamaqabunga ansomi akhanyayo. Waqhamuka nombono wokukhipha izitshalo ezincane emhlabathini futhi azibeke endaweni engaphansi, lapho, ngenxa yokuntuleka kwelanga, amaqabunga aphenduka aphuzi, futhi njengoba isimo sezulu esibandayo siqala (i-radicchio ithanda amazinga okushisa aphansi), amaqabunga aphenduka onsomi. Ngesikhathi esifanayo, ukufutheka okuncane kubonakala ekunambithekeni kwamaqabunga.

Isifundazwe sase-Italy iTreviso sihamba phambili ekutshalweni kwe-radicchio lettuce.

Amaqiniso Okuthakazelisayo

I-Radicchio ibilokhu iyimifino eyintandokazi yamaVenetians amakhulu eminyaka. I-Italy isingatha imibukiso yaminyaka yonke ngisho nemikhosi yezinganekwane enikezelwe ku-Radicchio. Futhi, kunjalo, zenzeka esifundazweni esidumile saseTreviso.

I-Risotto ene-radicchio

Uma ukunambitheka kwe-tart kwe-radicchio - ulethisi obomvu - kubonakala kunamandla kakhulu, cwilisa amaqabunga asevele asikiwe emanzini abilayo imizuzu engu-5 ukuze athambise ukunambitheka. Khona-ke konke kuhambisana neresiphi. Esikhundleni se-gorgonzola, ungasebenzisa i-Roquefort noma enye ushizi oluhlaza okwesibhakabhaka; ushizi oqinile kungcono ukuthatha njengeParmesan.

IZITHAKO IINGXENYE

• amakhanda amancane e-radicchio ama-3 ama-pcs.
• irayisi ye-arborio 400 g
• i-gorgonzola - 300 g
• ibhotela 100 g
• ushizi oqinile 60 g
• ama-leeks ama-2 ama-pcs.
• imifino ye-celery - ½ pc.
• anyanisi obomvu omncane 1 pc.
• ugarlic 2 clove
• umhluzi wenkukhu 1 ½ l
• iwayini elimhlophe elomile 150 ml
• upelepele omnyama omusha ¼ tsp.
• usawoti wolwandle 1 tsp

Bheka enye iresiphi enhle kuvidiyo engezansi: