|
|
Back during the time of the Roman Empire, beneficial and harmful effects of certain vegetables were already known. Doctors and farmers had a complementary involvement in the hortus, one being concerned with health, the other with the same raw materials. The vegetable garden in a Roman dwelling was within the house; limited in size, it produced vegetables, fruits and herbs. From the fall of the Roman Empire up to the early Middle Ages there was a distinct drop in the quality of vegetables grown, and many varieties survived only in the kitchen gardens of monasteries and castles. During the Renaissance, it became the custom to establish permanent vegetable gardens at the gates of the cities. But large fields of vegetable crops, such as we are accustomed to seeing today are relatively recent, dating from the end of the eighteenth and the beginning of the nineteenth century; only then did agriculture begin to be seen in terms of mass production. Today, Italy produces 200 million tons of vegetables a year spread over about 50 different varieties. Most of this enormous quantity of fresh vegetables finds its way to our tables via mass distribution networks, but a considerable portion still comes from small family-run market gardens. In the year 2000 this earthly paradise is still part of our lives. SUGGESTIONS FOR PREPARING VEGETABLES First, they must to be shiny, bright in color and firm to the touch: this is why housewives touch before they buy, amid pretest from the shopkeepers! They may be boiled, stewed or marinated. The proper way to boil them is to use only a small amount of salted water - except for potatoes, which require a cold water start - and to cook them uncovered so they do not lose their bright color. Artichokes and cardoons are boiled in water and lemon juice with a tablespoon of flour added, to prevent them from darkening. Remember not to cook vegetables for too long; they must always retain firmness. Steaming is also an excellent way to keep in the flavor. Stewed vegetables, on the other hand, involves the use of olive oil, without the addition of water, because the vegetables exude their own juice during cooking. For stewing, it is preferable to use a terracotta pan with a lid. In this way the vegetables cook slowly, and evenly, and they do not stick to the pan.
|
||||||
|
||||||
