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Since you do not see so clearly true, but the pictures dealt with a contrast particolare rivela che alcuni chicchi sono più neri degli altri. Sono quelli di riso integrale nero. Gli altri sono chicchi di normale riso integrale che è stato colorato durante la cottura dagli antociani del riso nero .
RISO NERO E RICOTTA DI BUFALA
Questo mio piatto è solo mio: l’ho creato quindici anni fa in occasione d’una cena in terrazzo, e guai a chi me lo tocca. E ne preparai due versioni, una salata e una dolce . Era il ’95, nei giorni precedenti l’uscita del mio libro " Manuale di Terapie con gli Alimenti ". E allora usai addirittura il pregiatissimo e affilatissimo "riso" nero selvatico, but that is not true rice Zizania aquatica (Canada, USA). It was expensive, but not like today, now costs a fortune, more or less 20 euro per kilo. Instead, the real rice black much cheaper (about 3 € for 500g), which is what I want to talk, it would have been crossed, produced and sold in Italy only two years later, in '97 ( see below, The search ). A record in Europe, the merits of a hybrid rice-growing Chinese and Italian working for a cooperative of Vercelli.
And this is really super-delicious black rice. A delight. In the East the very few who know him, or who can afford to buy it (stupidly Orientals do not like brown rice, despite the efforts of governments, but I like to imagine suffering from an atavistic fear reverentialis : rice, black rice was considered aphrodisiac by Mandarins ...), match the black rice with vegetables. Trivial. Down to earth. Unimaginative. Perhaps an error gastronomic tastes so strong it is diluted with insipid things? In Italy, then, those who only now have discovered - you can read the nonsense on the internet - they put on everything from ham and shrimp scampi. Yuck!
Snob, that "without nobility" ( sine nobilitate ). Gente che condannerei volentieri a cenare da McDonald: di cibo, gusto, buongusto, accostamenti di sapori, non capiscono un’acca. Ora, state sicuri, ci sarà qualche cafone italico che come gli americani del Texas vi aggiungerà in cottura il solito champagne dei nuovi arricchiti (che il calore distrugge - lo champagne non i cafoni arricchiti, purtroppo), e tanto vale allora metterci un vinaccio in bottiglione...) e il burino salmone . Evviva i russi, allora, che a differenza dei contadini italiani arricchiti troppo in fretta e ora possessori di Suv, mangiano le uova di caviale in uno spacco praticato in baked potatoes, cooked with the skin, or on whole wheat bread very dark and strong acid taste.
Even for a delicacy like the black rice it takes a genius simplicity.
But I left the color. And the logic of color gave me historically correct and plausible version: lacto-vegetarian diet. I did drive by the combination of natural colors and is very sensitive to colors. The "chocolate" (yes, because the mixture of black and brown rice white rice gives the dish that I invented cotta color and the taste of chocolate ) was absolutely covered with cream, in fact insisted on a big bow, a white ball a few dairy. Cream, no, not clever, gelatesca, fat, kitsch, useless, but the delicate, creamy, tart, buffalo ricotta brothers coming from France in Cisterna di Latina, so, was fine. A perfect match, as seen later, also in flavor. It 'was, as always very quick intuition. From the particular to the universal.
This dish was simple and unique as the basis of Italian black rice varieties Venus, obtained by crossing our rice with oriental varieties (var. japonica ) of black rice, present for millennia in China, but very rare. He got a laugh that seems dark purple black, full of flavor and fragrance . When it is cooked, it is understood that already we are witnessing something special, unique smells much stronger than in sourdough bread freshly baked. That says it all. Thanks to its powerful antioxidant anthocyanins.
The black rice is expensive but not prohibitive. Produced by the House Sedge (Cirio family, six generations of rice growers in Novara), I paid by gelding via Cola di Rienzo, Rome, € 2.80 for 500g, but worth it. And then you can dramatically reduce costs by uniting normal rice (from half to 1 / 6) , resulting in a case quest'uktimo color after cooking even more attractive, the color of chocolate. But even 4-5 tablespoons of brown rice can of chocolate color and flavor so incredible 500 grams of ordinary rice.
black rice, however, it is very hard, and must be soaked overnight in a little water (do not throw it away: it has many anthocyanins, use it for cooking). It should be cooked for 40-50 minutes. Better, then, the pressure cooker, which moreover reduces the losses of B vitamins
If you want the taste and color of chocolate, which is one of my recipe, use the regular pot , because you'll pay two different rice varieties in two stages , because they want different times. Before the black "Venus" that is harder (40-50 min), then the normal brown rice (30 min, depending on variety). Always cover with semi, and after ... two initial boiling, low fire
But now I get a question: do you know how to cook rice, I hope. Brown rice is not school. Do not cook as white rice bad "Italian" style pasta, that is, in boiling water, which is good only for a product such as pre-cooked pasta. So plus would end up losing even those trace minerals that remained. Instead, after you have soaked for a few hours, it is cooked in cold, calculated just right, it should be all absorbed cooked . The skillful use of cover (covered, uncovered, semi-closed), the use of a flat wooden spatula to scrape the bottom occasionally to prevent sticking, and the flame more or less low, there are three elements that help the neophyte to regulate the water, the first secret to cooking any beans or corn bran.
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one-third to one-sixth of BLACK RICE
The recipe is simple and delicious. I suggest to 1 / 3 to 1 / 6 of rice black "Venus" and the rest just Ribe rice, and that until Lunghetti . The ideal is to soak them separately and paid at the right time taking into account the different cooking times. L ' soaking water black rice, blackened by the remarkable traces of anthocyanins, it is absolutely used for cooking. Add salt only end of cooking, so it absorbs only on the surface of the grain: the salt is bad. At this point various seasonings depending on the version:
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1. VERSION SALT HERB
A cottura ultimata - per la versione salata - aggiungere generosamente erbe aromatiche e spezie . Io preferisco attualmente timo, prezzemolo tritato e zenzero in polvere . In passato ho sperimentato anche cannella, santoreggia, origano, semi di finocchio tritati . Invece, curcuma, menta, basilico e cipolla non vanno bene: quello è praticamente "cioccolato"!
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2. VERSIONE DOLCE AL MIELE E ZENZERO
Per la versione dolce, aggiungere in parti uguali alcuni cucchiai di miele grezzo e zucchero nero di canna del Brasile ("moscovado"), che ha un sapore di melassa with an aftertaste of licorice. flavor and aroma with plenty of ginger powder . Warning should not be too sweet , and no salt should be made the same. Stir well with a spatula, scraping the bottom of flat steel, and leave covered to fire off.
Meanwhile, in the part is flavored with buffalo ricotta . E 'unique and inimitable. If you've never tried do it now. E ' sour, very sour. It is very creamy. A little 'formless. It is up to the cottage cheese or cow's milk as the true ovoline buffalo mozzarella is all'insapore Galbani Invernizzi or supermarket. The Romans were fortunate arrives in stores every day of the dairy France. North and South will not be found: the use of cow, the more fat you find. For
sweet version, leave as is. For
savory version, however, in a hemispherical cup knead slowly with a fork, adding thyme and savory ground at the moment. But in Italy these and other herbs, unless we collect it yourself wild, and even the spice trade, they literally suck: they have no aroma or taste. Only with the ' oregano you have any chance of lasting aroma.
too Add salt and , and 1:00 to 2:00 cloves garlic, crushed with the crushing garlic in a tablespoon of oil . Just a sliver for 400g ricotta (4 persons) , not too sorry to women. But if there are problems with the garlic, there are three segments: ricotta garlic absorbs well, leaving the next day too unpleasant sensations.
enough. The individual portions are formette hemispheric obtained reversing the pot a tea cup filled with black rice cooked. Directly on the form thus obtained is put three tablespoons or more filled with ricotta flavored with herbs. Two basil leaves the ricotta. Pour over just green oil fresh pepper mill and . Ah, I forgot, this delicious, slightly salty and slightly sweet that is, it tastes better with a teaspoon.
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RESEARCH And now the technical-scientific. First, the black rice variety "Venus" was created in Vercelli in 1997 by ' hybridizer Chinese Wang Xue Ren, who has worked for years in the Piedmont rice , on behalf of the cooperative Sa.pi.se. For the intersection were an Italian rice used and rare varieties of black rice japonica provided by a research institute Philippine which preserves the most famous bank rice varieties in the world.
Rice "came very well", say experts: stable and with very determined, including the dark purple, almost black. Super-rich, therefore, polyphenols antocianosidi . Ma molto dotato anche di sali minerali. Dalla tabella accanto si vede che il riso integrale nero italiano ha ben il 400 per cento in più di ferro e il doppio di selenio rispetto a quello integrale ordinario. Tra antociani e selenio, quindi, il riso nero integrale è il più antiossidante al mondo.
Inoltre, un recente studio , tra i tanti, di ricercatori cinesi di Tapei (Taiwan), dimostra non solo in vitro ma anche in vivo, cioè su organismi viventi (mammiferi), la potente attività dei flavonoidi antociani del riso nero, in particolare cianidina e peonidina , nella protezione antiossidante, e quindi tendenzialmente cardioprotettiva, antinfiammatoria e anti-cancro , attraverso non solo la diminuzione della formazione dei radicali liberi, ma anche l’aumento dell’attività difensiva del SOD, il potente enzima superossido-dismutasi, e della catalasi (161.6% and 73.4% in più rispetto al riso bianco raffinato). La parola "grassi" ("Lipids") nella testata della rivista scientifica, apparentemente fuori luogo per un profano, la dice lunga sull’interesse dei biochimici verso gli antociani e altri antiossidanti capaci di prevenire la perossidazione dei grassi della membrana lipidica che protegge la cellula, evitando così danni irreversibili a DNA e RNA.
Ecco come, alla lunga, si spiega la migliore conservazione della salute nei consumatori abituali di cereali integrali.
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ANTIOXIDANT EFFECTS OF BLACK RICE EXTRACT THROUGH THE INDUCTION OF SUPEROXIDE DISMUTASE AND CATALASE ACTIVITIES
Journal Lipids 41, 8, August 2006, 797-803
An-Na Chiang, Hua-Lin Wu, Hung-I Yeh, Chi-Shuen Chu, Hui-Chiao Lin and Wei-Chin Lee
Our ex vivo study revealed that BRE had significantly stronger ability to inhibit LDL oxidation than white rice extract (WRE). The purpose of this study was to investigate whether black rice extract (BRE) supplementation might ameliorate oxidative stress and enhance antioxidant enzyme activities in HepG2 cells and in C57BL/6 mice. In the cellular study, superoxide anions (O2.−) and reactive oxygen species (ROS) in the BRE group were significantly suppressed. The BRE group also showed significant increases in superoxide dismutase (SOD) and catalase (CAT) activities by 161.6% and 73.4%, respectively. The major components responsible for the free-radical-scavenging and antioxidative properties might be cyanidin−3-O-glucoside chloride and peonidin-3-O-glucuside chloride. In the animal study, male C57BL/6 mice were divided into three groups (control, BRE, and WRE). Plasma HDL-cholesterol was significantly higher, and thiobarbituric, acid-reactive substances were significantly lower in the BRE group, whereas plasma levels of total cholesterol and triglyceride Were not affected by supplementation BRE. Increased hepatic SOD and CAT Activities Were Observed in BRE-treated mice as Compared to the control mice. Our data suggest That antioxidative effects exerted by BRE are mediated through decreases in free-radical generation as well as Increases in SOD and CAT Activities Both in vitro and in vivo.
