Color, shape and texture. Three simple secrets to be able to identify, among the vegetable stalls, the best product and bring it to the table savoring all its fragrance. Small moves that can prove to be excellent allies, for example, when we have to choose zucchini. La first real rule, which is independent of sight or touch and applies to all vegetables, must be that relating to the seasonality of the product, the main element that determines the freshness and authenticity of the ingredient. Following the time of the seasons is the first step to enjoy not only the typical flavors and aromas given off by fresh vegetables but more importantly to benefit from all its properties.
And with the arrival of spring among the products of the season of smiles, zucchini also stand out, but before choosing them and placing them on the cart, here are some simple tips for choosing the best ones. First of all. the surface should be shiny, firm and compact and should have as few dents as possible. To find out the degree of their freshness, try bending them: the more pliable they are the less good they will be because it means they have lost some of their water. Another very important aspect that determines the taste of zucchini is the color. The lighter they are, the sweeter they will be. Also affecting the taste is the size. In fact, the most recommended are the medium-small ones because their flesh is sweeter, more delicate and less bitter than the larger ones. A hallmark to ensure the freshness of the zucchini is also the presence of the flower.
Zucchini is a valuable ingredient For healthy and proper nutrition because rich in water, minerals and properties while containing very few calories. The ideal type of cooking to maintain and enhance all the benefits is steamed, but zucchini are also excellent boiled, sautéed, batter-fried or served raw, perhaps finely or julienned, to enrich salads with even seeds or nuts. It only takes a few ingredients to bring out all their flavor and fragrance and devise delicious recipes. They can serve as a side dish for meat and fish or accompany pasta dishes with dry or fresh pasta sauces and risottos, until they become the main ingredient in minestrone, soups, velvety soups or vegetable salads.
In spring, the season of smiles, a fresh zucchini velouté, enriched by the sweetness of ricotta cheese and accompanied by crispy croutons, can be a delicious proposition for a quick yet delicious lunch. Discover our other Veloutés in a Glass, Bontà di Stagione's new line that satisfies taste and health and lightness demands while meeting snack and out-of-home meal needs.
