Code name Capsicum annuum L.better known as pepper it’s the most classic and summery vegetable ever. With bright, cheerful and sunny hues, it is a plant native to the South American continent and the West Indies, being an integral part of the nightshade family. Its arrival in Europe is due to Spanish and Portuguese shipping and imports, as well as tomato. The original name refers to the image of a container capable of enclosing the seeds, while the shape varies from conical to prismatic, elongated to spherical. The surface can appear both smooth and rough, such as the to tastefrom sweet to hot to spicy chilli, being an integral part of the same family.
But what differentiates them is the presence of capsaicin, which determines the degree of spiciness. It is born and grows in the summer and can be eaten both raw and cooked, but some people have difficulty digesting it due to the cellulosic coating as well as the presence of solanine which can make the dish itself indigestible, even if the quantities are lower in the products with correct and seasonal maturation. That is why it is important to buy it and taste it in summer, preferring red pepper.
Pepper, properties and benefits
As unusual as it may seem, the pepper is very rich in the water, equal to approximately 92 grams per 100 grams of product. It contains very little fat, a sufficient amount of carbohydrates and sugars (4.20 grams), but also a valid amount of fibers and proteins. The real benefit of his contribution lies in the great contribution of mineral salts, especially potassium and phosphorus, followed by sodium, calcium and iron. It contains small amounts of vitamins B1, B2 and B3 but it is a exceptional load of vitamin A and especially, Vitamin C.
And that’s the whole point of pepper, because it provides four times the vitamin C content of citrus fruits. Improving resistance to infections, stimulate the immune system, strengthening the muscles and promoting good absorption of iron. A fundamental help against free radicals, thanks to the undeniable antioxidant properties. In addition, the substances contained help inhibit certain cancers, slowing down cell and brain aging at the same time. For better absorption, it is important to taste it raw and seasoned in the most appropriate way, in order to increase its quality. digestibility.
Pepper, recipes and cooking tips
To absorb all property peppers, it is necessary to prepare them in the right way, both in terms of seasoning and the digestibility factor. To eat them raw or cooked, you have to remove the petiole and the seeds they contain. flavin responsible for the feeling of heaviness. But also remove the skin, by boiling the peppers for one minute and then immersing them in ice water, a useful process to peel them more easily. Or in a pan thanks to a good cooking useful to soften the skin and remove it, as well as the seeds. Without depriving them of the water necessary for better digestion. Or by adding vinegar or lemon during cooking. They are low in calories, low in sugar, which is why they are also very suitable for diabetics, they also promote good intestinal transit but it is better to moderate their consumption in the event of gastritis and colitis. here are the receipts more interesting.
- Marinated Peppers. Cut the peppers by removing the stem and the seeds, wash them and grill them or bake them in the oven for about 30 minutes. To remove the skin just put them in a transparent bag for food, the condensation will make it softer and easier to remove. Prepare the marinade with extra virgin olive oil, lemon juice, salt, pepper, garlic, chopped parsley and a drop of balsamic vinegar. You can serve and season with the marinade or simply place them in a large ceramic bowl, drizzle them with the juice created and let them rest covered in the refrigerator before serving;
- bruschetta, a perfect summer appetizer, are prepared by following the directions for peeling the skin, then cut into thin strips. Separately, slices of stale bread are toasted in a pan, finely chopping the garlic, cleaning the capers and olives. Simply arrange the bread on the cutting board, followed by the peppers and the rest of the ingredients and top as desired with fresh thyme or fresh basil and raw red onion;
- Stuffed peppers, easy to prepare, just wash the peppers and then cut them in half, from the stem down, removing the seeds and internal fibers. Separately, the filling should be made by chopping and mixing the tuna with capers, bread, chopped tomatoes and garlic. Stuff the peppers and drizzle with oil, chopped parsley and salt. Alternatively, you can create a filling with minced meat or with vegetables and cheese for a vegetable solution. You can use all types of pepper and in various forms;
- chicken peppers, a timeless classic simply prepare the peppers by washing them, cleaning them and cutting them into strips. The chicken nuggets are left to cook in a pan, browning them with oil and a little water, and halfway through cooking, toss with a little wine. It is completed with peppers, minced onion, tomato pulp and capers to taste, topping up with a little water and continuing until cooked, protected by a lid;
- peppers with pastasimply prepare a classic tomato sauce with onion and basil then add the peppers while cooking, customize with olives, capers or create a cream with fresh ricotta, flavored with pepper and salt.
The summer gazpacho recipe
Typical of Spain, it is served and eaten cold. For a tasty gazpacho just use 500 grams of ready-made tomato pulp, a few peppers without the skin, stale bread, raw onion and cucumbers. Let everything soften with a drop of vinegar. Separately, mix the oil with the lemon juice, salt and pepper to taste, two cloves of garlic, the parsley and the chopped basil. The different parts are combined and mixed to mix, leaving to rest in the refrigerator for at least an hour before serving. Serve with small croutons of toasted bread, pepper, a drizzle of oil, ice cubes to taste, pieces of cucumber and pepper, pieces of boiled eggs. The secret is to perfectly filter the juice using a strainer for a cold velouté, without pips or skins, to serve as a refreshing aperitif.
Peppers are the perfect ingredient for any recipe, just prepare them as directed to be more digestible and then use them on pizzas, savory pies, with fish. Create creams, sauces, alternative pesto, omelettes, vegetable skewers, meatballs, but also risottos and whatever the imagination can suggest.