Garlic, onions and shallots

Y05175 garlic and onion and scallions INGREDIENTS essential Base PROCEDURE for preparing many recipes garlic and onions are among the most ancient vegetables since almost all the great civilizations of the past in have stressed the use on a day-to-day basis, and not just because of the undoubted and aromatic food value but also for the significant therapeutic properties which over the centuries have been recognized.

It is now established that garlic is useful as a vermifuge and as a natural disinfectant, purifies the blood, helping to lower cholesterol, help control hypertension, respiratory diseases and cardiovascular ones.

Other studies and medical research indicate further beneficial effects resulting from constant use of garlic that must be remembered has these features especially if eaten raw or slightly cooked.

In the kitchen are therefore to be privileged preparations like the classic bruschetta rub of garlic, chopped vegetables and garlic juices help flavor sauces such as mayonnaise or the classic salad vinaigrette, or to flavor, along with other herbs, soft cheeses such as ricotta and goats.

In soups, stews or vegetable cream finely chopped garlic can be added at the last moment directly in dishes or turn into excellent condiment for boiled or baked starchy vegetables steamed with potatoes and legumes in General.

If the recipe selection is a fried, it's good to start heating the oil first and then add the garlic by cooking it for a few seconds because an excess of heat not only ruin the nutritive properties but gives it an unpleasant bitter pleasure.

Similar culinary usage considerations apply to the onion though in this case it is more difficult to consume it.

An example of raw good use can be the classic Tuscan bread salad and the famous pinzimonio of mixed vegetables, but if you choose the typical onions of spring and summer months or red Tropea and sweets you affect you can mix finely with all fantasy mixed seasonal salad and enrich them a pleasant pungent flavour.

Greater attention should be observed instead during cooking where it is best to prefer techniques such as steaming, baking, grilling and stewing trying to choose in frequent soffritti where the onion presents a low heat stretching Yes preparation time but avoids damage too characteristics making it more disgusting also.

Tricks and tips that you should follow to keep your nutritional and therapeutic characteristics of this vegetable is known to be a very good diuretic, laxative, antiseptic, helping cardiovascular and respiratory diseases, anemia, rheumatism, scurvy, and much more.