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

Il tarassaco, conosciuto anche come dente di leone per i fiori gialli che produce (anch'essi commestibili), è una pianta molto comune che cresce spontanea: le foglie del tarassaco sono consumate istintivamente dagli animali per i benefici sull'apparato digerente e le proprietà disintossicanti tuttavia, data la capacità del tarassaco di assorbire sostanze inquinanti e soprattutto piombo, se può esserci rischio di inquinamento è meglio evitare la raccolta delle piante che crescono spontaneamente. 
Il tarassaco si trova comunque anche in vendita come cespo verde, senza fiori; contiene poche calorie (36 kcal/100 g), flavonoidi, vit. A (992 mcg/100 g), vit. B1 (0,19 mg/100 g), vit. B2 (0,17 mg/100 g), vit. B3 (0,8 mg/100 g), vit. C (52 mg/100 g), ferro (3,2 mg/100 g), calcio (316 mg/100 g), potassio (440 mg/100 g) ma non contiene grandi quantità di fibre (0,4 g/100 g).
Il tarassaco contiene sostanze amare che gli conferiscono il tipico sapore, ha proprietà depurative e diuretiche, favorisce la digestione (stimolando la produzione di bile) ideale nelle diete per il controllo del peso e disintossicanti.
Il tarassaco può essere consumato crudo in insalata (e questo è il modo ideale, che permette tra l'altro di preservare il contenuto di vit. C) o stufato oppure può essere utilizzato nella preparazione di minestre, frittate e primi piatti asciutti. I fiori in bocciolo si possono consumare bolliti o in insalata e si prestano ad essere conservati sott'aceto. Con le radici (che si possono acquistare in erboristeria) è possibile preparare un decotto.

Risotto con tarassaco (per 1 porzione)
Fate tostare leggermente 80 g c. di riso (preferibilmente integrale) in una padella antiaderente, aggiungete uno spicchio d'aglio, sfumate con vino bianco, aggiungete un mazzetto di tarassaco tagliato a striscioline e proseguite la cottura con brodo vegetale. 
A fine cottura aggiustate di sale e aggiungete 1 peperoncino fresco tagliato fine o 1 pizzico di peperoncino in polvere. Condite fuori dal fuoco con 1 c di olio extra vergine di oliva.






34 commenti a Il tarassaco:

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