Today I bring a very rich vegetable dish with which I will try to solve a puzzle that for some time has brought me the path of bitterness and you will see that literally. As a simple dish with ingredients you probably all have in the fridge, it goes without saying that the most important of this recipe is the quality of the raw material. And that is precisely where the problems begin. Because what if we bitter zucchini? Did you ever have happened? In my own that happened to me but up to now been able to find an explanation that would be fairly convincing. And after much research I finally managed to come up with an answer that satisfies my curiosity. It seems be that the fault lies with the ethylene. But what is ethylene?
Ethylene is a gas produced naturally by the fruit during ripening. In general, is responsible for color changes in the skin or rind of certain fruits (eg tomatoes, peppers, bananas, citrus), its sweetening or changes in the aroma. It also produces fruit softening and in some cases, such as bananas, the better its flavor. For its physiological effects on plants, ethylene is also known as the ripening hormone. Precisely for this reason began to be used in artificial treatments that anticipate the collection of fruits and vegetables while still green but have the level of development sufficient to allow separate maturity of the plant. In this way it allows its storage or transport without causing overripe or rotting. Then, once at your destination, fruits and vegetables are introduced in ripening chambers where, with the humidity and temperature; the implementation of the gas trigger these failures the same changes that would occur naturally if the fruit had remained on the ground.
But what happens when the ethylene comes into contact with fruits or vegetables that are ripe? In this case what happens is that it accelerates the deterioration of the same and therefore break down before. But also in the case of some vegetables like zucchini or eggplant, particularly sensitive to ozone, exposure to it gives them a bitter taste. And as we have said that it ethylene during ripening secrete a greater proportion of certain vegetables, is important not to store zucchini and eggplant along with fruits that produce this gas in storage (bananas, peaches, melons, apples, pears, tomatoes ) to prevent them from acquiring a bitter taste. So you know from now to look good in the supermarket where the squash and then carefully when stored at home. So we can enjoy the delicate flavor of this vegetable with no unpleasant surprises.
Ethylene is a gas produced naturally by the fruit during ripening. In general, is responsible for color changes in the skin or rind of certain fruits (eg tomatoes, peppers, bananas, citrus), its sweetening or changes in the aroma. It also produces fruit softening and in some cases, such as bananas, the better its flavor. For its physiological effects on plants, ethylene is also known as the ripening hormone. Precisely for this reason began to be used in artificial treatments that anticipate the collection of fruits and vegetables while still green but have the level of development sufficient to allow separate maturity of the plant. In this way it allows its storage or transport without causing overripe or rotting. Then, once at your destination, fruits and vegetables are introduced in ripening chambers where, with the humidity and temperature; the implementation of the gas trigger these failures the same changes that would occur naturally if the fruit had remained on the ground.
But what happens when the ethylene comes into contact with fruits or vegetables that are ripe? In this case what happens is that it accelerates the deterioration of the same and therefore break down before. But also in the case of some vegetables like zucchini or eggplant, particularly sensitive to ozone, exposure to it gives them a bitter taste. And as we have said that it ethylene during ripening secrete a greater proportion of certain vegetables, is important not to store zucchini and eggplant along with fruits that produce this gas in storage (bananas, peaches, melons, apples, pears, tomatoes ) to prevent them from acquiring a bitter taste. So you know from now to look good in the supermarket where the squash and then carefully when stored at home. So we can enjoy the delicate flavor of this vegetable with no unpleasant surprises.
INGREDIENTS 3 medium-sized zucchini, 1 large onion fine, 150 grs. minced serrano ham, olive oil, a tablespoon of butter and grated Emmental cheese.
The preparation is simple. In a casserole we will add a little olive oil and a teaspoon of butter. Then add the onion and minced garlic, salt it and let cook for 4 to 5 minutes on medium-high heat. Meanwhile peel and cut zucchini lengthwise into a cross (in four) and then we cut horizontally by more or less thick pieces. Also chop the ham (no need to be Iberian but not one that we do not like to eat it dry). Add the latter to the casserole and stir so that they sauté and mix well with onion. Then add the chopped zucchini and repeat the operation. Salt and pepper and let cook with lid on for 30-35 minutes, stirring occasionally with a spoon no matter if they are undoing some lumps. In the end we have to be cuddly and some pieces broken but without being completely pureed. At that point we put the mixture into a baking dish. Cover with grated cheese, handed out over a few small knobs of butter (optional) and carry 180 º C until cheese broil it. If you want you can sprinkle a little chopped parsley when you remove it before serving and ready. Will surprise the result because if the zucchini are good, it's a dish very, very rich.
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