Portulaca, properties and recipes

Portulaca, properties and recipes

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Portulaca, properties and recipes to make the most of the benefits and goodness of purslane. The use of purslane in the kitchen and as a natural remedy.

There purslane it is a herbaceous plant commonly considered "weed" and uprooted as such. In fact this little sprout is not only edible, but also rich in nutrients as well property that help the body to purify itself of impurities!

By learning to recognize it, you will realize how common purslane is, probably present, without your knowledge, even among the flower beds of your garden.

Let's find out what you can cook and what this incredible herb is used for and: the purslane, properties and recipes.

Portulaca nutritional properties

a bomb of vitamins and omega3

A few grams of purslane in fact contain:

  • Omega three (specifically a-linolenic acid);
  • C vitamin,
  • Vitamins of group B (B1, B2, B3, B6);
  • Provitamin A;
  • Iron;
  • Sodium;
  • Phosphorus;
  • Football;
  • Flavonoids;

The benefits of purslane

Purslane is a little good for the whole body but some organs enjoy greater benefits thanks to the high vitamin content of this plant that you will learn to appreciate.

Portulaca is good for the heart and immune system

Omega 3 fatty acids are famous for the benefits exerted on the cardio-circulatory system precisely because they help reduce LDL cholesterol and triglycerides in the arteries (often the cause of heart attack and stroke). The contribution of vitamin C is interesting, a powerful antioxidant that strengthens the immune system.

Benefits of purslane, liver and nervous system

Thanks to the B vitamins, essential for a correct and healthy diet, purslane also has positive repercussions on the functioning of the liver and on the functioning of the nervous system. Furthermore, B vitamins help the metabolism of lipids and proteins, not to mention the transformation of carbohydrates into glucose. A real panacea for the body!

Portulaca, benefits on the digestive system and healthy skin

With the help of vitamin B3, purslane helps improve digestion and make the skin more hydrated, improves bowel activity and gives a sense of general well-being. Thanks to the antioxidant properties of purslane, this can be used as a soothing for dermatitis, boils, insect bites and eczema, just make a compress and pass it on the skin to be treated.

Portulaca recipes

Green purslane tagliatelle

This recipe will allow you to make beautifully colored homemade noodles rich in omega 3 thanks to the secret ingredient: purslane, rich in vitamins and healthy nutrients.

Let's find out how to prepare purslane green tagliatelle

Homemade pasta, a bit like bread, is one of those preparations that give a lot of satisfaction in the kitchen. If you also use healthy and nutritious ingredients such as purslane, the result is guaranteed!

What you need to cook purslane tagliatelle

Ingredients for pasta with purslane

  • 150 grams of well washed purslane;
  • 400 grams of flour
  • 3 eggs
  • A pinch of salt

Purslane sheet: procedure

  • Boil the purslane (previously washed) in boiling water until it is cooked, it will take at least 15 minutes;
  • Once the purslane is cooked, dab it with a dry cloth, the less water there will be, the firmer the noodles will be and the dough will not fall apart;
  • Put the purslane in a blender and blend until you get a green and "smooth" mush, taking care to chop everything, without leaving whole leaves;
  • In the meantime, as per true Emilian tradition, arrange the flour in a fountain;
  • Add the eggs, a pinch of salt and the pureed purslane;
  • Mix everything well until you get a smooth and homogeneous consistency;
  • Let the dough rest for about 30 minutes, covered with a cloth;
  • Now you just have to roll out the dough, you can use the machine to make the noodles or do everything by hand, use the method you prefer;
  • If you don't have the "grandmother duck" (the pasta machine) roll out the dough with a rolling pin, until you get a thin sheet;
  • Fold the dough back on itself three times;
  • Using a knife, cut strips of dough of about one cm (otherwise they will look like pappardelle with purslane);
  • Arrange the noodles obtained on a floured work surface and let them dry for about 20 minutes;
  • Cook in salted boiling water being careful not to overcook it, the purslane tagliatelle would break!
  • Drain and season with a simple tomato, butter and sage sauce or why for a richer version, with a nice ragù, traditional or soy!

Recipes with purslane: potato croquettes and purslane

Healthy but also tasty! The purslane and potato croquettes are delicious and appetizing! The crunchy breading and the softness of the potato will make this recipe truly a pleasure for the palate!

Ingredients for making potato croquettes and purslane

  • Half a kg of red potatoes;
  • a cup of purslane sprouts;
  • 4 eggs (2 yolks and 1 egg white for the dough + 1 whole for the breading);
  • 100 grams of grated Parmesan and pecorino
  • Breadcrumbs to taste;
  • Salt and Pepper To Taste.;
  • Sunflower oil (for frying)

Procedure for making potato and purslane crocchè

  1. Boil the potatoes in water for about 40 minutes (or 15 minutes in the mircoonde or 20 minutes in the pressure cooker)
  2. Give the purslane sprouts a few minutes "dip" in boiling water (even in the same pot as the potatoes, in this case remember to wash the peel well) drain them almost immediately, the sprouts are generally tender and raw, they retain all the properties nutritional;
  3. Mash the potatoes with a potato masher or blend them in a mixer after peeling them;
  4. Place the mashed potatoes in a large bowl;
  5. Add the egg yolks first, if the consistency is dry and not sticky enough, avoid adding the egg white which would make the dough too liquid;
  6. Incorporate the Parmesan cheese into the dough, season with salt and pepper;
  7. Compose some potato croquettes inside which you will insert some purslane sprouts, instead of mozzarella (the greediest can also add a cube of cheese to taste);
  8. Dip the potato and purslane croquettes in the egg and then in the breadcrumbs;
  9. Fry in abundant seed oil until completely golden;
  10. Serve hot and be careful not to burn yourself!

Recipe in a light version of the croquettes of potatoes and purslane

Avoid cheeses and to give a stronger flavor add paprika to the breadcrumbs.

For a lighter cooking you can opt for the oven, 180 ° for 20 minutes, remembering to turn the crocchè after 10 minutes in order to make the browning even.

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