The Qualities of Abobrinha Website Review

Abobrinha is more palatable in dry seasons I The current dry air waves do not bring many reasons to celebrate. Among other disorders, are worsening air quality and reduce the water level in reservoirs. But for lovers of zucchini, low atmospheric humidity has at least one positive side. "It is ideal for the ingredient, which is especially tasty at that time," says Alessandro Nicola, a professor of gastronomy of the Senac University Center. Good time, then, to seize the plant that, perhaps because it is so common and have very mild flavor, often go unnoticed at the table. Maria do Carmo / Leaf picture salad, hot crab and courgettes the restaurant Raffaele, Sao Paulo (Brazil) But the zucchini is not as trivial and thus there has its paradoxes. To begin with, despite being treated in cooking as a vegetable, biologically is considered a fruit. And, although it is related to Mediterranean cuisine and in particular Italian, it originated in the Americas. In the same family that the watermelon and cucumber, has many varieties. The best known are here by the Brazilian (or girl) and Italian ( "zucchini"). "The Italian is as sweet and stronger. But, basically, the forms of preparation and taste are the same," says Nicola. Versatile, the ingredient can be prepared in almost every way - to serve up sweets. "In the U.S., they are the ''zucchini bread'', a cake that is also nuts and chocolate, and the result is surprisingly good," says Nicola. Crua, enter into salads. Cut into strips and fried in oil, is a popular antipasto. And, of course, to be indispensable in traditional recipes, such as "ratatouille" French or zucchini stuffed with ground meat of Arabic cuisine. Until its flowers are edible. When firm and only entreabertas, may be: empanadas in a mass light, almost a tempurá. "It''s a dish popular in Italy," says the chef Rafael Lemos de Almeida. In Brazil, the flower of the zucchini is little used in cooking: to be very fragile, their marketing is complicated, which makes it rare in the market. The solution is to plant zucchini in the garden, if you have one. The crop is taken as easy, and the production tends to be abundant. According to nutritionist Lara Natacci Cunha, the USP (University of São Paulo), the zucchini is composed mainly of water (the liquid represents 93% of its composition). "It also has some minerals such as calcium and phosphorus, and a certain amount of vitamins A, C and B complex, and was very little calories (27 calorias/100 g)," said Cunha.