Lievito in scaglie, proprietà e ricette

Lievito scaglie proprietà ricette

Il lievito alimentare in scaglie è utilizzato nella dieta vegetariana e vegana come integratore alimentare. Altro non è, che il lievito di birra essiccato e ridotto, appunto, in scaglie o fiocchi per insaporire minestre, riso e pasta. Non bisogna farsi trarre in inganno dal nome, perché a differenza del lievito che si trova nel banco frigo o nella versione secca non fermenta.

Lievito alimentare in scaglie: proprietà

A livello nutrizionale è un’ottima fonte di vitamine del gruppo B (soprattutto B1, B2, B6, B9 e B12), aminoacidi essenziali, fibre e ferro. Il suo consumo aiuta la flora batterica intestinale, depura il fegato e ha effetti benefici su pelle, unghie e capelli. È un condimento molto valido per chi segue la dieta vegetariana o vegana, ma è anche una buona alternativa per tutti coloro che non consumano latticini. Essendo comunque “parente” del lievito è bene non esagerare nel consumo, che può causare una reazione di intolleranza ai lieviti. Inoltre, è sconsigliato per chi soffre di candidosi, poiché questi funghi si nutrono anche di lieviti. Va utilizzato nella misura di 3-6 cucchiaini al giorno e si può comprare nei negozi di prodotti naturali e biologici. I valori nutrizionali medi pe 100 g di prodotto sono:

  • Calorie: 245 Kcal
  • Carboidrati: 31 g
  • Proteine: 27 g
  • Grassi: 1 g
  • Fibre: 24 g
  • Tiamina: 2,3 mg
  • Riboflavina: 1,4 mg
  • Vitamina B6: 4 mg
  • Acido folico: 1,8 mg
  • Ferro: 3,9 mg

Lievito alimentare in scaglie: ricette

Il lievito alimentare in scaglie si impiega per condire la pasta, le insalate, le minestre e le zuppe. Mescolato con l’olio di semi di lino, ad esempio, si ottiene una salsa molto gustosa da spalmare su gallette e pane biscottato. Ma vediamo come si può consumare.

Veg parmigiano

Ingredienti

  • 50 g di lievito in scaglie
  • 50 g di mandorle pelate
  • Un pizzico di sale

Preparazione

  1. Tritate finemente le mandorle con il frullatore o il mixer.
  2. Aggiungete il lievito in scaglie e il sale.
  3. Frullate ancora ed è pronto per essere conservato in un barattolo di vetro.

Involtini di melanzane

Ingredienti

  • 2 melanzane grandi
  • Latte vaccino o di soia non zuccherato q.b.
  • 200 g di mollica di pane
  • 1 spicchio d’aglio
  • Basilico q.b.
  • Sale e pepe q.b.
  • 5 cucchiai di lievito in scaglie
  • Olio extravergine di oliva q.b.

Preparazione

  1. Tagliate la mollica di pane e mettetela in una ciotola.
  2. Aggiungete un po’ di latte per far ammorbidire la mollica.
  3. Aggiungete l’aglio tritato finemente, il basilico, un pizzico di sale e pepe e 4 cucchiai di lievito in scaglie. Mescolate bene.
  4. Tagliate a fette le melanzane e grigliatele.
  5. Farcite ogni fetta con il ripieno preparato e arrotolatela.
  6. Rivestite una teglia con la carta da forno e adagiatevi gli involtini.
  7. Cospargete con 1 cucchiaio di lievito in scaglie e condite con un filo d’olio.
  8. Infornate a 180°C per 10-15 minuti.

Torta rustica con la zucca

Ingredienti

Per la base

  • 300 g di farina 00
  • 3 cucchiai di olio extravergine d’oliva
  • Un pizzico di sale
  • Acqua q.b.

Per il ripieno

  • 500 g di zucca pulita
  • 1 porro
  • Olio extravergine d’oliva q.b.
  • Sale q.b.
  • 2 cucchiai di lievito in scaglie
  1. Unite tutti gli ingredienti, l’acqua molto lentamente fino a ottenere una consistenza morbida, ma che si riesca a stendere con il mattarello.
  2. A questo punto prendete la palla di pasta e mettetela in frigo avvolta nella pellicola trasparente e lasciatela riposare mentre preparate il ripieno.
  3. Mettete un po’ di olio in una padella antiaderente e unire il porro a rondelle con un pizzico di sale.
  4. Aggiungete anche la zucca tagliata a dadini, un goccio di acqua e far cuocere per 10 minuti circa.
  5. Stendete la pasta e rivestite una teglia con della carta da forno bagnata e ben strizzata.
  6. Adagiatevi la pasta e farcite con la zucca e il lievito in scaglie.
  7. Infornate per 30 minuti a 200°C.

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