Red Chard

Purple-ribbed chard: the most scenic and nutritious vegetable in the garden

Deeply veined green leaves of bright red, an ancient Mediterranean variety

Red Beet: Authenticity and Artisanal Flavor

La Red Chard It is one of the most popular varieties spectacular and fascinating of the large family of chard: deep green leaves, with a soft and slightly wrinkled texture, crossed by a central rib and lateral veins of a magnificent intense purple redA variety that brings to the table at the same time color, flavor and biodiversityThe flavor is characteristic of chard—slightly earthy, sweet, with a mineral note reminiscent of spinach—while the red color of the chard remains bright even when cooked, giving dishes a unique visual impact. A small, precious testimony of Mediterranean horticultural biodiversity, protected by Italian farmers for its beauty and nutritional value.

The roots of this chard are deep in the coasts of the ancient Mediterranean

La Biet (Beta vulgaris there. cycle) is one of the oldest vegetables cultivated by humanity in the Mediterranean area: originally from the coastal regions of the Mediterranean basin, where it grew spontaneously in the wild (the Beta vulgaris subsp. marine is still present on our coasts today), was already domesticated inclassical antiquity. Greek e Romans they made extensive use of it: Pliny the Elder in its Naturalis Historia describes white, green and red varieties bitchy, while Apicius since By Re Co Maquinaria offers various recipes based on chard. colored-rib variety — red, yellow, orange, today also known as “Rainbow Chard” —are the result of an ancient selection process aimed at enhancing the natural pigments. The specific red variety, known in some areas as “Red chard” o “Red herbs”, is particularly appreciated in the cuisine of the Northern Italy for its scenography and for its resistance on the pitch.

Choosing Red Beet means choosing minerality and antioxidant power

Red Beet is a real nutritional center: as soon as 19 kcal per 100g, very rich in Vitamin K (a single dish covers more than double the daily requirement, an ally of bone health and coagulation), Vitamin A in the form of beta-carotene, Vitamin C, folate (vitamin B9), Iron, Magnesium, Potassium, Calcium e ManganeseThe red color of the coasts is due to the concentration of betalain — unique antioxidant pigments from the botanical family of Amaranthaceae (the same as beetroot), studied by science for their anti-inflammatory action, hepatoprotective e detoxifying. It also brings lutein, zeaxanthin e quercetin, valuable antioxidants for ocular and cardiovascular health. Naturally vegan, gluten free, an ally of low-calorie and functional cooking.

How to Best Use: Red Chard

• ITALIAN-STYLE PAN-FRIED: THE CLASSIC SIDE DISH REINTERPRETED
  The most classic way to enjoy Red Beet is the sautéed in a pan: boil the leaves with the ribs briefly in boiling salted water for 5-7 minutes, drain them and sauté them in a pan with New stone-ground extra virgin olive oil, Tuscan garlic from Valdichiana and a pinch of chili pepper. Serve warm with a sprinkling of grated Organic Parmigiano Reggiano DOP 24 months or Organic Pecorino Romano DOP: the traditional Italian side dish in its most scenic form. Also wonderful as an accompaniment to a meat or fish main course.
• FILLING FOR SAVOURY PIES, RAVIOLI AND FLAMS
  Red Beet is the queen of traditional vegetable fillings: separate the ribs from the leaves, chop finely, mix them with Organic Buffalo Ricotta, Extra Fresh Organic Eggs, a handful of grated Parmesan cheese and nutmeg. A perfect filling for the famous Ligurian “barbagiuai”, For the “Easter cake”, for the stuffed ravioli (try them with pasta) Organic Farro Spaghettini) or for cannelloni, capellacci e stuffed puff pastryFor a savory pie, roll out a pastry sheet and fill with the chard mixture: a unique dish enhanced by the bright red color of the chard.
• OMMELES, SALADS AND DETOX SMOOTHIES
  Sautéed and cooled, Red Chard is the ingredient of a variegated omelette high impact: mix it with Fresh free-range eggs with hemp seeds e grated pecorino, cook in a non-stick pan. The younger, more tender leaves can be eaten raw in salad: cut them into julienne strips, add Organic Sorrento Walnuts, Parmesan flakes and seasoned with EVO oil and Balsamic Vinegar PGI Gold Series. For those who love the detox smoothies, mix it with apple, lemon and ginger: a fuchsia pink drink, very rich in betalains and anti-inflammatory substances.

Ingredients

Fresh seasonal red chard.

Food container

Store in the refrigerator at +4°C / +8°C in the vegetable drawer, wrapped in a damp cloth or in a perforated paper bag, and consume preferably within 3-4 days from delivery, when the leaves are still crisp and turgid. Wash thoroughly before use to remove any soil residue from the ribs. The ribs and leaves can be used separately: the Rib require a few minutes more cooking than the leavesFor longer storage, boil the chard briefly, squeeze it well, and freeze it in portions: it will keep for up to 6 months.

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 79 kJ / 19 kcal
• Fat: 0,2 g (of which saturated fatty acids: 0,03 g)
• Carbohydrates: 3,7 g (of which sugars: 1,1 g)
• Fiber: 1,6 g
• Protein: 1,8 g
• Salt: 0,2 g

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