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Studio sulla preparazione e conservazione della pasta d’aglio

Studio sulla preparazione e conservazione della pasta d’aglio

D. K. Gojiya / P. A. Pandiya

87,04 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Cocina/comidas y bebidas, etc.
ISBN:
9786208109011
87,04 €
IVA incluido
Disponible

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Sobre IBD

L’aglio è stato utilizzato nella storia per scopi culinari e medicinali. Ha un caratteristico sapore pungente e piccante che si attenua e si addolcisce notevolmente con la cottura. Il bulbo dell’aglio, la parte più comunemente usata della pianta, è diviso in numerose sezioni carnose chiamate spicchi. Gli spicchi sono utilizzati come semi, per il consumo (crudo o cotto) e per scopi medicinali. Anche le foglie, gli steli e i fiori del cespo sono commestibili e il più delle volte vengono consumati quando sono immaturi e ancora teneri. Gli strati protettivi e cartacei della 'pelle' che ricoprono le varie parti della pianta e le radici attaccate al bulbo sono le uniche parti non considerate appetibili.

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