Zucca rossa, usi in cucina

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L’arrivo dell’autunno porta con sé uno dei prodotti di stagioni più gustosi di questo periodo, la zucca rossa, i cui usi in cucina sono così tanti che val la pena scoprirne alcuni. Tra le zucche, di cui esiste una grandissima varietà, quella rossa è una delle più diffuse.

zucca rossa

Oltre ad un gusto dolcissimo ha anche ottime proprietà benefiche. Si tratta di un ortaggio diuretico e facilmente digeribile che potrà consumare anche chi soffre di disturbi allo stomaco. Inoltre è ricco di carotenoidi e dunque fa bene alla pelle.

La zucca rossa è un alimento che si presta a moltissime preparazioni, sia dolci che salate. Sarà perfetta per condire la pasta o il riso, sbollentando la zucca a cubetti e poi lasciandola stufare con un po’ d’aceto, sale e menta per 10 minuti a fuoco lento.

Si presta anche ad accompagnare, in forma di salsa o come contorno, sia la carne che il pesce. Per esempio si sposa benissimo ai calamari. Preparateli in padella, a rondelle. Quando saranno cotti aggiungete la zucca frullata e lasciate cuocere ancora 5 minuti per insaporire il tutto.

In autunno sarà piacevole consumare una gustosa vellutata di zucca, perfetta anche come zuppa calda da servire con crostini. Inoltre potrete aggiungerla a tocchetti al minestrone di verdure o ad un piatto di legumi, per addolcire e arricchire la preparazione. Si sposa molto bene con le lenticchie, per esempio.

Se volete consumarla da sola, tagliatela a fette e in una teglia alternate strati di zucca e strati di parmigiano misto a pangrattato con prezzemolo, sale e pepe. Infornate a 180 gradi per 40 minuti (ricordate che più strati fate, più tempo sarà necessario perché la zucca sia ben cotta).

E per quanto riguarda i dolci? La zucca rossa è perfetta insieme al cioccolato, per esempio da aggiungere alla preparazione di muffin: zucca, cioccolato e cannella è un mix di sicuro successo.

Photo Credits | Viktar Malyshchyts / Shutterstock.com

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