Today we are talking about an autumn fruit so delicious and with such exceptional nutritional characteristics that it has often in history been referred to as a food destined for the gods: the POMEGRAN.
Among the various myths that can be mentioned, perhaps the most famous one is related to Greek mythology, namely the one concerning the abduction of Persephone by the god of the underworld Hades, where the pomegranate was used with deception by the deity to convince the beautiful Persephone to spend part of the months of the year, the winter months, with him. Botanically, the pomegranate plant (Punica granatum) is a member of the Lythraceae family, is a plant native to Persia and is commonly cultivated throughout the Mediterranean belt.Of the pomegranate, the fruits, specifically the ruby-red kernels, are used.
The most obvious nutritional characteristics of pomegranate include the presence of a good amount of vitamin C, a fair amount of fiber by eating the whole kernel and a pool of secondary metabolites called flavonoids that are implicated in anti-inflammatory processes and that have a specific action on the regulation of cholesterol levels. It is also a very dietary fruit because' it requires a fair amount of manual labor to get a good amount of these miracle grains, it teaches us that to get something special you have to work a little bit.
In the kitchen it is used as a salad dressing, its juice is extracted, and as a garnish for desserts, such as for a cheese cake.
POMEGRANATE RISOTTO
Ingredienti (ingredienti per 2 persone)
- 140g riso carnaroli
- 1 melograno
- ½ cipolla o 1 scalogno
- brodo vegetale
- 20g parmigiano reggiano
- 20g burro
- succo di limone
- olio extravergine
- foglia di prezzemolo
- sale
- pepe
PREPARATION
Shell the pomegranate kernels, about 2/3 cook them in a saucepan with a little lemon for a few minutes and then strain the juice and set aside.
Prepare the risotto by sautéing chopped onion and shallots in oil, toast the rice, and then add the stock (if you want to deglaze with white wine before adding the stock) until cooked through.
When cooked, stir in butter and Parmesan cheese with concentrated pomegranate juice until the desired density is reached. Adjust the salt. Finally, present the dish by adding pomegranate kernels in garnish with a parsley leaf.
Enjoy the tasting!
(Article by Dr. Gallo Paolo)
