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Ingredients
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1 lb farro (spelt) maccheroncini
2 lbs zucchini
1 lb mozzarella di bufala (or fresh good quality mozzarella)
2 eggs
2 tbs Grated
parmigiano reggiano cheese
4 tbs extra virgin olive oil
salt and pepper to taste.
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Characteristics
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Course
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FIRST
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Preparation time
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30 min
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Difficulty
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Easy
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Serves:
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4
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Region |
Marche
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Preparation
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How to make the carbonara per vegetariani: After washing
the zucchini, slice them and sauté them with the olive oil, in a pan large enough
to accommodate the pasta at the end. When the zucchini are soft, turn off the heat,
set the pan aside and keep warm. In a bowl beat the eggs with the grated parmigiano,
a pinch of salt and one of fresh pepper.
Add the mozzarella cut in small cubes.
Cook pasta al dente in abundant salted water.
When pasta is ready, drain and transfer the pasta in the zucchini pan, pour
the mozzarella and egg mixture inside the pan and warm up all the ingredients
together for a couple of minutes or until all ingredients are blended well.
Serve the carbonara per vegetariani warm.
Latini recipe, adapted by Martina from Gustiamo
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Eating farro (spelt): a healthy choice for eating biological.
Choosing to eat biological products is
lifestyle choice. It means adopting a diet that combines all the possible
benefits without weighing down our body, without causing stress to the
liver, assisting the digestive process and the elimination of excess fats.
A complete meal must chemically provide:
proteins, fats or lipids, sugars or
glucose, mineral elements, vitamins and water. But at the same time must be
tasty and satiating keeping in mind the nutritional positive and negative
values of each meal. Knowledge of the quality of what we eat is
fundamental.
Almost near the end of the millennium we
have come to realize that our society has created a vast amount of diet
anomalies.
We have undergone phases of anabolic steroids, growth hormones and altering our
food groups without acknowledging that our bodies would be the ones carrying
out the digestive process, thus creating an upsurge of cancers and
allergies. Diabetes and cholesterol become diseases of the future. Among the
first organs stricken were the stomach, liver and digestive system. Now we
are wondering whether these substances will leave traces in our brain
structure and consequently on our nervous system. In view of these current events
eating biologically sound has become imperative.
Farro (spelt) pasta contains remarkable quantities of fibers.
Over ten times greater than common bran pasta (with an analogous calorie
content)
50 times superior than common bread fibers
3 times greater than whole meal bread
7 times greater than barley equivalent to oats
A high content of fiber is
fundamental because fiber has a vegetable constitution which the human
digestive system cannot digest but which the intestinal bacteria can
transform. Moreover:
· fibers help to increase mastication and friction assisting the cleansing of
our teeth and promoting dental health.
· fibers help to slow feelings of hunger as they take a longer time to
process and empty the stomach allowing a certain control over appetite.
· fibers help keep the intestinal tract empty and regular.
Fiber therefore has a positive
effect on metabolic diseases such as diabetes, hyper-cholesterol,
constipation, diverticulosis, hemorrhoids and can help prevent cancer of
the colon.
Farro (spelt) has a very low content of
cholesterol. A brief comparison to other food items:
· 56 times less than eggs
· 10 times less than egg noodles
· 7 times less than parmesan cheese Calcium is also an important
factor in the first tender post-natal years as well as in all stages of
adulthood for the prevention of osteoporosis.
Hence with this point of view it is evident that pasta made from Farro (spelt)
represents a sensible choice valid for health conscious connoisseurs that
are continuously on the lookout for natural, healthy and balanced food
products.
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