March vegetables
Spring is coming and it brings with it a delightful air of change, which is also reflected in the choice of primary ingredients. In this article we are going to look at which vegetables are in March and how they can be used in the kitchen. Artichokes Popular in Roman cuisine, artichokes are among the leading protagonists of this season. With their unique taste, they possess many beneficial effects for different areas of the human body. They are in fact rich in fiber and contribute to intestinal regularity by helping digestion. In addition they contain potassium, support cardiovascular health and strengthen the immune system thanks to the presence of vitamins A, B and C and K. Versatile and tasty, we find them in many recipes and in Rome you cannot miss trying their famous variant “alla Giudia” which involves crispy frying, making them perfect both as an appetizer and as a vegetable side dish or second course. To find out more about the importance of this vegetable in Roman tradition read our dedicated article! Asparagus Rich in water, vitamins A, C and E and minerals, low in fat and cholesterol-free, asparagus makes its way into spring, ready more than ever to spice up many of your dishes. As well as their cousins artichokes, they are a food you should introduce into your diet for the many benefits they are able to bring to your health. As mentioned earlier, this vegetable has an important diuretic power that makes it particularly recommended for those who suffer from high blood pressure and heart problems; it is also very important for muscle health and helps to fight the development of cellulite. In Rome, asparagus is an essential ingredient for the proper success of Vignarola Romana: it is a typical dish made with fresh vegetables among which we also find the previously mentioned artichokes, along with broad beans, peas and Roman lettuce. For those who love strong flavors, it is possible to enrich it with pork cheek and a splash of wine. This recipe is perfect as a side dish, main course or also lends itself well as a good condiment for pasta. Bitter vegetables Seasonal vegetables also include bitter ones, such as chicory or puntarelle. These carry with them a considerable amount of beneficial properties: they are useful for regulating blood sugar levels, in digestion and against constipation, essential for proper liver function, strengthen the immune system and are rich in vitamins, minerals and antioxidants. But how do they perform in the kitchen? Bitter spring vegetables are ideal as a side dish, lightly tossed in a frying pan or grilled with a drop of oil that can enhance their unique and sharp taste, but you can find them in many recipes or in combination with other raw materials as it happens with anchovies in the case of the typical Roman salad of puntarelle. We are waiting for you every day at Ragno D’Oro where you can taste some of these recipes that we daily prepare with all the love and care expected from traditional Roman cuisine. Contact us now to reserve your table!