La catalogna
Alimentazione e trattamenti naturali per il benessere e lasalute - Dr.ssa Michela Barducco - Dietista - Master in Floriterapia

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La catalogna

La catalogna o cicoria catalogna ha un apporto calorico bassissimo (12 kcal/100 g), un buon apporto di calcio (150 mg/100 g), fosforo (26 mg/100 g), potassio (180 mg/100 g) e vit. A (267 mcg/100 g). 
La catalogna può avere effetti diuretici e lassativi; inoltre è in grado di stimolare la secrezione dei succhi gastrici perciò, soprattutto se consumata a inizio pasto, può favorire la digestione.
La catalogna viene generalmente consumata cotta tuttavia le varietà a costa larga e bianca (le coste sono più comunemente verdi e frastagliate) possono essere consumate anche crude.

Minestra di catalogna e fave (per 4 persone)
Mettete in una pentola 150-200 g di fave secche (messe precedentemente in ammollo da 12 a 24 ore), coprite con abbondante acqua fredda e fate cuocere a fuoco moderato; dopo c. 30' aggiungete 1/2 kg di catalogna affettata fine, 400 g di patate intere, 1 cipolla intera, coprite con brodo vegetale e proseguite la cottura per altri 30' c.
Trascorso questo tempo prelevate e frullate le patate, la cipolla e 1 mestolo di fave e catalogna, rimettete in pentola, regolate di sale e cuocete ancora per c. mezz'ora. Verso fine cottura aggiungete 1 peperoncino tritato. 
Volendo potete accompagnare con qualche dadino di pane abbrustolito (c. 30 g a persona), 1 C di parmigiano grattugiato e 1 c di olio a porzione.

27 commenti a La catalogna:

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