I legumi secchi, o civaie, hanno avuto grande importanza nella storia dell’alimentazione e, addirittura, della sopravvivenza dell’uomo; lunghi periodi di carestia sono stati superati proprio grzie alla grande produzione di piselli e fagioli e anche di lupini.<\/p>\n\n\n\n
I nostri legumi tradizionali sono i piselli, i ceci, i fagioli, le fave, le lenticchie e le cicerchie, non la soia, impostaci negli ultimi decenni, non tanto direttamente come legume secco o fresco, quanto e soprattutto nei suoi numerosi derivati.<\/p>\n\n\n\n
Il ceci, i cui semi trovano impiego solamente allo stato secco, sono una delle pi\u00f9 diffuse colture mediterranee, godono di ottima serbevolezza, si conservano nel tempo, in quanto non sono attaccati da larve, ed in commercio si trovano sia in grani secchi che in salamoia o anche tostati salati.<\/p>\n\n\n\n
Gli Egizi li ritenevano cibo impuro e li davano da mangiare agli schiavi; i Romani, invece, li apprezzavano moltissimo fritti nell’olio d’oliva. La tradizione gastronomica ci ha fatto pervenire diverse ricette con l’impiego dei ceci, la pi\u00f9 diffusa, per\u00f2, \u00e8 la cosiddetta “Pasta e ceci” che, combinando le proteine contenute nel frumento con quelle del legume, produce proteine di diverso e molto pi\u00f9 alto valore biologico; ma sono importantissimi piatti locali come “ciciri e tria” della tradizione salentina e “lampe e tuone” di quella campana.<\/p>\n\n\n\n
Le fave si commerciano sia fresche in baccello che in grani secchi naturali, avvolte cio\u00e8 nel loro tegumento, ma si vendono anche le fave cosiddette bianche private del tegumento: badare, al momento dell’acquisto, che non siano “abitate”, che non siano cio\u00e8 infestate dalle tipiche larve nere dei coleotteri delle fave. Fresche in genere si consumano crude con salame, formaggio e pane o semplicemente con pane e cipolla, ma anche in minestre vegetali e come contorno; con le fave secche sgusciate si ottiene il classico macco, quella specie di purea bianca che in genere si mangia con verdura amarognola e si condisce con abbondante olio extravergine d’oliva.<\/p>\n\n\n\n
La Cicerchia comune ormai \u00e8 quasi scomparsa e se la si trova da comprare costa pi\u00f9 delle lenticchie. E una pianta annuale che somiglia alla veccia e nei suoi legumi contiene semi ovali, pi\u00f9 grossi dei Piselli, un po’ schiacciati, quasi come i Lupini. Questi semi si consumano solamente secchi ed \u00e8 d’obbligo il loro ammollo prolungato, anche per eliminare una sostanza che pu\u00f2 recare qualche disturbo al sistema nervoso. La Cicerchia non \u00e8 mai stata granch\u00e9 apprezzata, ma ultimamente qualcuno l’ha riscoperta come cosa prelibata. I semi tenuti in ammollo vengo- no fatti cuocere a lungo e a fuoco molto dolce, possibilmente in recipiente di terracotta con aggiunta di cipolla, pomodoro, prezzemolo e peperoncino e a cottura completata si condiscono con un soffritto di aglio e olio e si mangiano caldi.<\/p>\n\n\n\n
I Lupini sono pi\u00f9 un passatempo che un alimento e li troviamo alle fiere e alle sagre, anche se in tempi passati sono serviti a sfamare la gente.<\/p>\n\n\n\n
Evitiamo di dilungarci sulla soja perch\u00e9 la tradizione del Sud non la conosce; ripetiamo che \u00e8 un legume impostoci di recente dall’industria alimentare internazionale, soprattuto sottoforma di derivati; in commercio si possono acquistare i \u201cgermogli di soja”, tanto apprezzati dai vegetariani; la farina per le diete, che si pu\u00f2 mescolare con quella di cereali per la confezione di dolci e pane; il \u201clatte di soja”, cui vengono aggiunti zuccheri e altre sostanze per dargli gusto gradevole; la “salsa di soja”, frutto di complesse lavorazioni e dell’azione di particolari enzimi, che \u00e8 il prezzemolo d’ogni minestra della cucina orientale. Esiste anche un “olio di semi di soja” molto propagandato per le sue particolari propriet\u00e0. Abbiamo voluto provare a cuocerla come i piselli, dopo averla tenuta a bagno un’intera notte, con il risultato che non \u00e8 piaciuta a nessuno in casa e l’abbiamo buttata alle galline; anche loro, per\u00f2, hanno fatto capire che non la volevano e non l’hanno mangiata.<\/p>\n\n\n\n
Durante e dopo l’ultima guerra mondiale al Sud, dove non c’era l’allevamento del maiale, non siamo morti di fame grazie alla grande produzione di legumi, soprattutto piselli, e all’abbondanza di verdura, foje, sia coltivata che agreste, selvatica; neanche l’olio d’oliva era scarso, il pane un po’. Era quasi tutti i giorni la stessa minestra: foje ‘pisedhi oggi e pisedhi e foje<\/p>\n<\/div>\n\n\n\n
Dried legumes, or chickpeas, have been of great importance in the history of food and even human survival; long periods of famine were overcome precisely because of the large production of peas and beans and even lupins.<\/p>\n\n\n\n
Our traditional legumes are peas, chickpeas, beans, broad beans, lentils and chickling peas, not soya, which has been imposed on us in recent decades, not so much directly as a dry or fresh legume, but rather in its many derivatives.<\/p>\n\n\n\n
Chickpeas, the seeds of which can only be used in a dry state, are one of the most common Mediterranean crops, enjoy excellent shelf life, are preserved over time, as they are not attacked by larvae, and can be found commercially in dry grains as well as in brine or even roasted salted.<\/p>\n\n\n\n
The Egyptians considered them an impure food and fed them to slaves; the Romans, on the other hand, liked them very much fried in olive oil. Gastronomic tradition has provided us with several recipes using chickpeas, the most widespread, however, being the so-called ‘Pasta e ceci’, which, combining the proteins contained in wheat with those of the legume, produces proteins of a different and much higher biological value; but local dishes such as ‘ciciri e tria’ of the Salento tradition and ‘lampe e tuone’ of that of Campania are also important.<\/p>\n\n\n\n
Broad beans are sold either fresh in pods or in natural dry grains, i.e. wrapped in their tegument, but so-called white broad beans without the tegument are also sold: take care, when buying them, that they are not ‘inhabited’, i.e. that they are not infested by the typical black larvae of the broad bean beetle. Fresh, they are generally eaten raw with salami, cheese and bread or simply with bread and onion, but also in vegetable soups and as a side dish; shelled dried broad beans are used to make the classic macco, a kind of white puree that is generally eaten with bitter vegetables and dressed with plenty of extra virgin olive oil.<\/p>\n\n\n\n
The common chickling vetch has almost disappeared by now and if you can find it to buy it costs more than lentils. It is an annual plant that resembles vetch and its legumes contain oval seeds, larger than peas, somewhat flattened, almost like lupins. These seeds are only eaten dried and it is imperative that they are soaked for a long time, also to remove a substance that can be disturbing to the nervous system. Cicerchia has never been much appreciated, but recently some people have rediscovered it as a delicacy. The soaked seeds are cooked for a long time over a very gentle heat, preferably in an earthenware pot with the addition of onion, tomato, parsley and chilli pepper, and when cooked, they are seasoned with garlic and oil and eaten hot.<\/p>\n\n\n\n
Lupins are more a pastime than a foodstuff and we find them at fairs and festivals, even though in times past they served to feed people.<\/p>\n\n\n\n
Let us avoid dwelling on soya because the tradition of the South does not know it; let us repeat that it is a legume recently imposed on us by the international food industry, mainly in the form of derivatives; ‘soya sprouts’, much appreciated by vegetarians, can be bought on the market; flour for diets, which can be mixed with cereal flour to make cakes and breads; ‘soya milk’, to which sugars and other substances are added to give it a pleasant taste; ‘soya sauce’, the result of complex processing and the action of particular enzymes, which is the parsley of every soup in oriental cuisine. There is also a ‘soya bean oil’ much touted for its special properties. We wanted to try cooking it like peas, after soaking it overnight, with the result that no one in the house liked it and we threw it to the chickens; they too, however, made it clear that they did not want it and did not eat it.<\/p>\n\n\n\n
During and after the last world war in the South, where there was no pig farming, we did not die of hunger thanks to the large production of pulses, especially peas, and the abundance of vegetables, foje, both cultivated and wild; not even olive oil was scarce, bread a little. It was almost every day the same soup: foje ‘pisedhi today and pisedhi e foje<\/p>\n<\/div>\n\n\n\n
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I LEGUMI SECCHI,LA CARNE DEI POVERI Dried legumes, The meat of the\u00a0poor \u4e7e\u71e5\u8c46\u985e\u3001\u8ca7\u3057\u3044\u4eba\u3005\u306e\u8089 I legumi […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-741","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=741"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/741\/revisions"}],"predecessor-version":[{"id":742,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/741\/revisions\/742"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}