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Lettuce

It is not hard to guess the origin of the name lettuce: derived from milk or better from latex, the white liquid that comes out when you cut the stem of many vegetables; among them those belonging to the vast genus Lactuca, which includes a hundred species, wild and cultivated in temperate regions of Europe, Asia and Africa.

Of this plant is already talk in the ancient texts, Greek and Roman, even in the Bible (in the book of Exodus).

The varieties of lettuce can be divided into three groups:

– Lettuces, also called Capuchin;

– Lettuces;

– Leaf lettuces better known as lattughini.

 

How to buy it: like all vegetables to eat raw, lettuce should be cultivated and consumed immediately. Whwn you buy it, therefore, be careful that it is not dried, but turgid and crunchy, withouth wasted or detached leaves.

 

How to preserve: the ideal would be to keep it as little as possible to avoid the loss of vitamins and salts. It can still bear one or two days in the refrigerator, even already browsed, washed and dried perfectly. In this case, the leaves do not have to be chopped, operation to be done at the last moment, manually before putting it in the salad. The heart will be left whole and cut into thin wedges.

The dressing should always be added just before serving: salt and vinegar or lemon juice “cooks” the leaves.

 

Raw or cooked? Generally the lettuce is eaten in salads. However, it can be baked, resulting in excellent dishes (see recipe). Of course, the cooking is due to loss of vitamins to which the lettuce is very rich. In particular abounds in vitamins A and C, calcium and iron. And ‘rich in fiber and this promotes good digestion.

Here is a recipe that sees the lettuce protagonist: Click Here

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