Qualitaly_121

FEB. MAR. 2021 XV none of us was prepared. Previously, that time which we all usually detested but which marked our daily lives, was suddenly gone. No more waking up, no more work, no more school, no more gym, no more Saturday night pizza, no more anything. And so, in order to spend those long empty hours, which came as an unexpected gift that could not be unwrapped completely, given that we had to spend them cooped up at home, the Italians, above all, made cooking the real focus of that strange, suspended existence. We have conjured up old traditional recipes, searched through cookery books and collections of our grandmother’s typical dishes, we have kneaded like mad, invading social networks with photos of our floured hands, we have cooked continuously to satisfy an uncontrolled hunger dictated by boredom and frustration, and to satisfy the most diverse cravings. We made pizzas, biscuits of all shapes, cakes, dumplings, in short, all those foods that require a long preparation time and are, in most cases, high in calories. And the result of eating those homemade biscuits, those pizzas, those dumplings, we have become hopelessly fat. And if the first lockdown was detrimental to our figure, to some extent for all of us, the following months were no better. As restaurants reopened, we continued to eat, with the excuse that we’d been home too long, out of a desire to forget about the virus and get back to our normality. Then, after the summer, when we were regaining our balance, taking back our lives, our coveted freedom and good intentions, the inexorable arrival of the second lockdown, Christmas, dinner, and the Epiphany, plunged us back into the abyss and goodbye good intentions! And that’s how we were catapulted into the New Year, still carry the kilos and with unfulfilled hopes as 2021 is not shaping up as we had imagined. LIGHT DOES NOT ALWAYS MEAN SAD The New Year always starts with new projects and promises, but in this climate of continuous uncertainty in which the virus has not yet been eradicated, in which the economic crisis is felt more and more, especially for some categories of workers most affected by this situation, let’s also add the government crisis and a country that is struggling to restart, the curfew, many businesses still closed and the inability to visit friends, to have an aperitif or dinner at a restaurant, we are back to being more vulnerable and, as we all know, food is comforting, almost for everyone. And so you see people following exhausting fitness regimes in the hope of losing weight and Instagram profiles of light recipes in the hope of regaining fitness, and when it comes to going to restaurants during lunch break, because that’s all we have left, most people are looking for healthy, nutritionally-balanced dishes. For this reason, restaurateurs should always supplement their menus with proposals that can satisfy those who have decided to go on a diet or at least be more careful about their diet. It is better to focus on dishes that have certain types of vegetables as the protagonists, and in any case less elaborate foods, while always maintaining some tasty traditional dishes to satisfy those who don’t care about their figure, at least at the weekend! But let’s take a look at some examples of vegetables that are suitable for those who love to watch their figure, discover their characteristics and see how they can be used in the kitchen. Courgette: low-calorie, it contains many minerals, particularly potassium; it also contains folic acid, vitamin E and vitamin C. It has a diuretic effect and is a good ally for those suffering from intestinal inflammation; it has a laxative effect if eaten in large quantities and is satiating as it is rich in fibre, making it ideal for those on a diet. In the kitchen, it is versatile and can be used to prepare many tasty dishes, for example, squid and courgette steak with honey vinaigrette, cod fillet in a hazelnut crust on courgette cream, or wholemeal pasta with courgette pesto, mint and pine nuts. Valerian: a type of salad to be preferred to others as it is very digestible, has a delicate taste, and is rich in fibre, minerals and vitamins. It too has low-calorie, soothing, depurative/ draining properties. In the kitchen, it can be used to prepare tasty salads, for example with pear, walnuts and parmesan shavings, or with green apple, quail eggs and raisins with soya vinaigrette, or with salmon, almonds and avocado with lime vinaigrette. Artichoke: rich in B, A and C vitamins and minerals, particularly potassium, magnesium, calcium and iron. Hypocaloric, rich in protein and fibre which help to combat nervous hunger. It has many properties such as antioxidant, hepatoprotective, cholagogue, thus improving digestive processes. Its purifying and diuretic effect is guaranteed! And in the kitchen it is a real delicacy and versatile, but better if used raw and for this reason it is preferable to use the thornless variety with more tender and thinner leaves. And so it’s time for recipes such as artichoke baked in foil on a leek velouté, or a salad of raw artichokes, salmon and citrus vinaigrette, or grilled scallops with ponzu sauce on artichoke salad, or baked sea bass on artichoke cream. Fennel: low-calorie, rich in water, potassium, vitamins and fibre. Recommended for those who suffer from gastralgia and meteorism; in general it is an excellent diuretic and anti-inflammatory. It has a particular taste and lends itself to the preparation of unusual dishes such as marinated anchovies on fennel cream or sea bass with lemon on fennel cream or big salad with fennel, orange, baked black olives