Hoy queremos rendir “homenaje” a esta hortaliza tradicionalmente cultivada en nuestra tierra. En Navarra se realizan dos cosechas al año: la primera en septiembre y octubre y la segunda de febrero a marzo. Éstas son, por tanto, las épocas en las que esta hortaliza está en óptimas condiciones en el mercado. Aquí la consumimos muchísimo ya sea cruda o cocinada, pero fuera de Navarra es muy poco conocida
¿Qué os estáis perdiendo? Un alimento rico en agua y pobre en hidratos de carbono, proteínas y grasas; si la consumimos nos aseguramos una serie de vitaminas hidrosolubles a las que pertenece el grupo B y la vitamina C, minerales y fibra esenciales para regular nuestro organismo y garantizar su buen funcionamiento.
Las achicorias que cultivamos en Navarra son tipo “diente de león”, las que en otros lugares se conocen como “de catalogne”, con hojas de tipo verde. En el norte de Italia, donde es muy popular su consumo, son conocidas las de hoja tipo rojo, la Variegato di Castelfranco con Indicación Geográfica Protegida (iGP) desde 1996 y Variegato di Chioggia, entre muchas otras.
¿Qué os estáis perdiendo? Un alimento rico en agua y pobre en hidratos de carbono, proteínas y grasas; si la consumimos nos aseguramos una serie de vitaminas hidrosolubles a las que pertenece el grupo B y la vitamina C, minerales y fibra esenciales para regular nuestro organismo y garantizar su buen funcionamiento.
Las achicorias que cultivamos en Navarra son tipo “diente de león”, las que en otros lugares se conocen como “de catalogne”, con hojas de tipo verde. En el norte de Italia, donde es muy popular su consumo, son conocidas las de hoja tipo rojo, la Variegato di Castelfranco con Indicación Geográfica Protegida (iGP) desde 1996 y Variegato di Chioggia, entre muchas otras.
Es precisamente en las zonas mediterráneas de Europa, Noroeste de África y Oriente Próximo donde se ubica su origen, una especie cultivada que nos remonta a los tiempos de los egipcios. Ahondando en la historia de la “Cichorium intybus”, hasta principios del siglo XX, las antiguas farmacias españolas, denominadas “farmacopeas” distribuían un jarabe elaborado con achicoria y otros compuestos, producto al que se le atribuían múltiples efectos terapéuticos para disfunciones hepáticas. De esta hortaliza se extrae también el sucedáneo del café.
Fresca, cocida o en conserva
La achicoria está compuesta por un racimo de más de una cincuentena de hojas de color verde y peciolo blanco. Las hojas más verdes son las más indicadas para ser cocinadas como verdura mientras que las más blancas, las interiores, son más tiernas, más suaves, más crujientes y se recomiendan para ensalada.
Tiene un amargor característico que os puede recordar a la endivia o escarola ya que pertenece a la misma especie
Os animamos a que probéis la achicoria con aceite de oliva virgen extra y ajos, con bechamel, con puerros y zanahoria, con mantequilla y yemas de huevo, con salsa de tomate; fresca, cocida o al horno... Como más os pueda gustar, ya que es una hortaliza muy saludable que la industria agroalimentaria navarra se encarga de procesarla y presentándola como conserva vegetal.
La achicoria está compuesta por un racimo de más de una cincuentena de hojas de color verde y peciolo blanco. Las hojas más verdes son las más indicadas para ser cocinadas como verdura mientras que las más blancas, las interiores, son más tiernas, más suaves, más crujientes y se recomiendan para ensalada.
Tiene un amargor característico que os puede recordar a la endivia o escarola ya que pertenece a la misma especie
Os animamos a que probéis la achicoria con aceite de oliva virgen extra y ajos, con bechamel, con puerros y zanahoria, con mantequilla y yemas de huevo, con salsa de tomate; fresca, cocida o al horno... Como más os pueda gustar, ya que es una hortaliza muy saludable que la industria agroalimentaria navarra se encarga de procesarla y presentándola como conserva vegetal.
Según los expertos, es especialmente recomendable para aquellas personas que necesiten comer muchos hidratos de carbono, por su contenido en vitamina B1, como son los deportistas; para las personas que tengan problemas de estreñimiento porque contiene mucha fibra; para las que opten por alimentos diuréticos en su alimentación y para personas que tengan apetito y que quieran saciarse rápido sin aportar calorías a su dieta...¡¡¡Todo son ventajas!!!
46 comentarios:
Hace unos días oficie un hervido de achicoria acompañado de sardina vieja. Se puede ver en este enlace http://la-cocina-paso-a-paso.blogspot.com.es/2013/01/achicoria-hervida-acompanada-de-sardina.html?m=1
Para los que no conozcan esta verdura, como bien se describe en el artículo es excelente y da mucho juego tanto en crudo, como en hervidos.
Que pasen un buen día a pesar del gobierno.
Saludos
Pues, en Italia es muy común comer achicoria. La considero un plato excepcional. Se hace en la sartén sofrita con ajo y/o tomate, y también se hace en conserva (riquísima). La echo mucho de menos.
Si si en Italia si, pero por España casi no se conoce y la verda que es una verdura de invierno fantástica. Aquí se cuece con patatas y se aliña con ajitos fritos y aceite de oliva virgen extra, por supuesto. Tendrás que visitar Navarra :)
Gracias Fernando por tus consejos de cocina con achicoria. Saludos
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No sé por qué fuera de Navarra la achicoria es una completa desconocida, incluso en las zonas limítrofes como Navarra y el País Vasco. Es mi verdura favorita, simplemente cocida, con alguna patata y un buen chorro de acite virgen, sin añadir ajos fritos ni ninguna otra cosa. Soy un navarro que vive en Madrid y para conseguir las achicorias tengo que pedirlas por Internet a Pamplona. A todos los amigos que las han comido en casa también les gusta mucho y tengo a veces que pedir también para ellos.
me parece que te conviene plantar en una maseta si no tenés jardin porque crecen como un yuyo, yo tengo una huerta y es lo que mas crece, sin cuidarla casi.... por eso me puse a buscar recetas porque tengo tanto que no se que hacer, porque para ensalada no puedo consumir tanto...
Muchas gracias , es la primera vez que la compro, a ver si me gusta .
Muchas gracias , es la primera vez que la compro, a ver si me gusta .
Estupendo articulo! Es verdad que es una gran desconocida!
Felicidades y Saludos :)
Siempre en ensalada. Voy a probar vuestras recetas. En mi huerto crecen gigantes y sin problemas
Siempre en ensalada. Voy a probar vuestras recetas. En mi huerto crecen gigantes y sin problemas
Se comen los tallos ?. Gracias.
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Navarra achicoria, a traditional hortaliza, is a rich, water-rich, low-carbohydrate, protein, and fat-rich vegetable that provides essential vitamins B and C, minerals, and fiber for good health and organism function. Originating in Mediterranean regions of Europe, North Africa, and the Near East, achicoria has been used for medicinal purposes and coffee production. It can be consumed fresh, cooked, or preserved. Green leaves are ideal for cooking, while white and green leaves are recommended for salads. The agroalimentary industry in Navarra also processes and presents achicoria as a vegetable conserva. It is recommended for various situations, including sportspeople, those with stress issues due to its high fiber content, diuretic diets, and those who want to eat quickly without adding much calories lawyer for contract dispute
Achicoria is versatile and can be enjoyed in various forms, from fresh salads to elaborate dishes like gratinados al horno or salteados with different ingredients. Its bold flavor complements various dishes. Here's a simple recipe for a delicious achicoria salad: Achicoria with Nueces and Queso. Ingredients include fresh achicoria, tostadas nuts, cabra or azul queso, extra virgin olive oil, balsamic vinegar, salt, and pimienta. Another recipe is Achicoria al Horno with Parmesano, which involves precalienting the horno at 200°C, slicing the achicoria, mixing it with olive oil, parmesan, salt, and pimienta, and roasting it for 15-20 minutes or until the achicoria is cooled and the queso is tender. accidente motocicleta
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Achicoria, a rare yet delicious fruit, is a healthy and delicious option to include in your daily diet. This sweet, versatile fruit can be prepared in various ways, such as salads, sandwiches, or as a coffee substitute. It offers health benefits due to its high fiber content and ability to improve digestion. There are various recipes and tips to maximize the benefits of this fruit, allowing you to discover new ways to enjoy it in your kitchen. Overall, Achicoria is an interesting and useful read for those who want to incorporate healthy foods into their diet.
The article "Achicoria la gran" does not provide specific information on a specific dish. However, if you're looking for ideas on what to cook with achicoria, there are several recipes to consider. These include an Achicoria and Naranja Salad, a Gratinada Achicoria with Queso, a Risotto of Achicoria and Champiñones, a Parrilla Achicoria Salad, and a Pasta with Achicoria and Secos Tomates. These dishes use achicoria, naranjas, nueces, and feta cheese, and are served with a vinagreta of miel and mostaza. The dish is topped with a parrilla and served with grill marks. The achicoria has a mildly sweet taste that can be paired with sweet or savory ingredients.abogados de accidentes
The question seems incomplete and some terms are unclear. "What are we eating today?" is translated to "What are we eating today?" and "achicoria" is translated to "chicory." However, "la gran" has no clear meaning in this context. If you can provide more details or clarify the question, I would be happy to assist you. Are you searching for chicory recipes or needing specific information on a specific topic? Providing more context will enable me to provide a more accurate and helpful response abogado de lesiones personales de virginia.
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The article 'What Do We Eat Today? Chicoria, the Great Stranger' explores the culinary world of chicoria, a lesser-known ingredient. It provides a detailed description of its flavor profile and versatility in cooking, adding depth to readers' understanding. The term 'the great stranger' adds mystery and intrigue, making the article engaging. The article highlights the nutritional benefits of chicoria, appealing to health-conscious readers seeking diverse food choices. However, simple recipes or serving suggestions could enhance practical value. The article could benefit from exploring the cultural or historical significance of chicoria in different cuisines. It also offers tips on sourcing chicoria or potential substitutes. A structured layout could improve readability and user experience. Encouraging reader interaction could create a sense of community among those intrigued by chicoria.
"What do we eat today?" is a conversation about what we eat today and "achicoria," a green vegetable with a mildly sweet taste. It is a versatile ingredient in the kitchen, suitable for various dishes from fresh salads to vapor-cooked dishes. Its nutritional value is high, as it is rich in fiber, vitamins, and minerals essential for a balanced diet. It can also be used as a substitute for coffee, making it a delicious hot beverage. If you're looking for quick and easy recipes, achicoria is the perfect choice. Its versatility makes it an ideal ingredient for adding flavor and nutrition to a variety of dishes. Learning more about the health benefits of achicoria and how to incorporate it into your daily diet is encouraged. If you're looking for healthier and varied meals, consider adding achicoria to your list of purchases and trying new recipes and sabores. With creativity and simple ingredients, you can transform achicoria into delicious meals that everyone will enjoy. These lines hope to provide inspiration and useful advice on how to enjoy achicoria in your daily meals.uncontested divorce new jersey
This recipe for a dish made with achicoria and granos and queso is easy to prepare, nutritious, and delicious. The ingredients include achicoria, granos, queso, nuts or almendras, and vinagreta. To prepare, cut the achicoria into small pieces and collocate them in a large bowl. Add the granos to the bowl with the achicoria, cut the queso into small cubs or desmenuza, and add a tostado of nuts or almendras for a crunch and additional flavor. Mix the vinagreta with olive oil, balsamic vinegar, salt, and pimienta to taste. Pour the vinagreta over the achicoria and mix all ingredients to ensure they are well combined. Serve the dish in individual plates and serve it as the main or accompanying dish.abogados divorcio mclean va
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A delicious and healthy option for today is a achicoria salad, made with endivias, cherry tomatoes, desmenuzado feta, ripe onions, olive oil, balsamic vinegar, salt, and pepper. Instructions include chopping the achicoria into small pieces, mezclading it with the cherry tomatoes, sprinkling the desmenuzado and nuts, and arranging the salad with olive oil, balsamic vinegar, salt, and pepper criminal lawyer manassas.
¡Qué interesante conocer más sobre la achicoria navarra!
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This article presents several delicious recipes using achicoria, a versatile and healthy vegetable. These recipes include an achicoria salad with naranjas and nuts, pasta with achicoria and anchoas, achicoria salteada with ajo and lime, and a achicoria tarta with honey and cheese. The recipes involve mixing achicoria with honey, ajending the nuts and ajending the sauce. The pasta is cooked according to the package instructions, and the achicoria is seasoned with a little olive oil and a touch of lime juice. The tarta is made with a mixture of honey and cheese, and the achicoria is roasted for 25-30 minutes or until firm. The recipes are simple and highlight the unique flavor of achicoria, making them a great addition to any meal abogado delitos sexuales nueva jersey
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Chicoria is a delicious, versatile, and healthy ingredient that can be used in various dishes. Here are some ideas to incorporate achicoria into your meals: Freshly salted achicoria salad: Mix all ingredients in a bowl, add adobo and serve as a starter or accompaniment. Salted achicoria salad: Heat aceite in a pan, salt the achicoria, cook for 5-7 minutes, and serve with salt and pimienta. Salada de achicoria: Mix all ingredients in a bowl, pour it into a mold, and bake at 180°C for 30-35 minutes. Cremosa salad: Mix 2 tazas of achicoria, 1 papa (pelada y troceada), 1 cebolla picada, 1 litro de caldo de verduras, 100 ml de crema o leche, salt, pimienta, and nuez moscada. Cook the cebolla with a little aceite until transparent, then bake the achicoria, papa, and el caldo. Process the mixture with a batter, add crema and sazona, and serve with crutones or pan tostado. Pasta con achicoria y anchoas: Mix 250g of pasta, 1 taza de achicoria picada, 4 filetes de anchoas (optional), 2 dientes de ajo, aceite de oliva, and queso rallado (parmesano) until soft.qualities of a lawyer
Achicoria, also known as radicchio or red escarola roja, is a delicious and nutritious food. It is rich in vitamins B1, B2, C, and K, as well as minerals like phosphorus, potassium, magnesium, calcium, and iron. Its amber taste is due to the lactucopicrina, which stimulates the production of biliary acids, improves digestion, and reduces LDL cholesterol. It is also low in calories, with only 17 calories per 100 grams. To enjoy achicoria in your food, try the following dishes: In summary, achicoria is a healthy and delicious food option that is low in calories and rich in vitamins and minerals.als stem cell treatment germany Stem cell treatment is not a panacea for all ailments, though it holds significant promise in various medical fields, including regenerative medicine and the treatment of certain cancers.
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