L'ortica
Alimentazione e trattamenti naturali per il benessere e lasalute - Dr.ssa Michela Barducco - Dietista - Master in Floriterapia
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L'ortica

L'ortica è una pianta spontanea urticante, cioè in grado di provocare prurito e bruciore al contatto, di ampia diffusione. 
Per evitarne gli effetti urticanti è sufficiente raccogliere l'ortica afferrandola dal basso verso l'alto tuttavia, per essere sicuri, è preferibile raccoglierla con i guanti.
L'ortica ha un basso apporto calorico, contiene buone quantità di betacarotene, vit. C, calcio, ferro, potassio, manganese, silicio; ha proprietà antianemiche, digestive, astringenti (grazie alla presenza di tannini), risultando perciò utile in caso di diarrea, diuretiche, depurative e galattogene, favorisce cioè la produzione del latte materno, e il suo consumo risulta pertanto utile durante l'allattamento.
L'ortica non è usata comunemente come alimento, tuttavia è ottima per la preparazione di pasta ripiena e ripieni in genere, frittate (da cuocere preferibilmente al forno!) e anche minestroni. 

Frittata di ortiche (per 4 porzioni)
Cuocete a vapore un mazzo di ortiche e scaldate il forno a 200°C .
Sbattete 6 uova con 4 C di parmigiano, qualche fogliolina di menta, 1 macinata di pepe e 1 pizzico di sale; unite l'ortica tritata, versate il composto in una teglia ampia e bassa rivestita con carta da forno, in modo da formare uno strato abbastanza sottile e infornate. Quando la frittata risulta rappresa giratela su un altro foglio di carta da forno e infornate nuovamente appoggiando la carta forno direttamente sulla placca del forno; a fine cottura se non risulta abbastanza dorata passate brevemente sotto il grill. Ottima accompagnata con insalate tenere e delicate, ad esempio lattughino.


31 commenti a L'ortica:

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