Today it’s black cabbage and Cantabrian anchovies turns.
Cantabrian Sea is a strip of the Atlantic Ocean that runs along Spain and France. Its flora and fauna are rich in variety of species, distinctive in the world. These includes the Cantabrian anchovies. Their balance between meat and fat is perfect. They are rich of essential aminoacids, full of group B vitamins and poor of cholesterol.
The black cabbage is an ally of LUZI organic specialties. It is one of the less energetic herbaceous plant. Its energy derives solely from good carbs such as fructose. Its nutrients are useful against some diseases, for example hypertension and diabetes mellitus. Black cabbage also contains fibers, water, vitamin C and potassium. The black cabbage is particularly suitable for athletes, elderly people and diabetes patients.
We know how important farro is in our healthy diet. Farro is a powerful cereal. A superfood. We love to define it a “joyfood”: a food that gives joy because the human health is first of all a good mood. The good mood provides the necessary strength to go on, reducing stress.
Antioxidant, fibers, vitamins, magnesium, potassium and niacin (vitamin of B group) are important for the transfer of electrons e H+ in the metabolism of amino acids. And now let’s go with the recipe.
Ingredients for 4 people:
- 500 grams of Luzi Organic Wholemeal Farro Specialty, type ‘fusilli’;
- 250 grams of black cabbage;
- A package of Cantabrian anchovies in oil;
- extra virgin olive oil;
Wash and cut into pieces the black cabbage, pour it in a hot frying pan. Crush the garlic with a knife and add it to cabbage, simmer with water until reduced. Close with a lid and simmer for a quarter of an hour. Add a little salt, the Cantabrian anchovies and a drizzle of extra virgin olive oil. Cook the pasta in boiling water with little salt. Then season the pasta with the black cabbage sauce prepared.