So small yet so nutritious. Is called Black the latest innovation in the gastronomic world, in line with a healthier vision of food. A natural concentrate of all the most precious nutritional values of black rice, the demonstration that taste and health can go hand in hand. A precious gem, as innovative as its debut last November in a small safe with combination the patent registration date: May 14, 2019.
Why Black? Because black is the grain of rice from which it originates. It comes from an Italian variety of black rice and has been classified by the Japanese Nutrition Service as a "works food" because it is rich in countless beneficial properties. The first natural multinutrient, obtained by extracting it from rice without undergoing further processing. The Rondolino family company recovers the part that is generally discarded and makes it edible.
Black rice is an ancient variety cultivated thousands of years ago in China, considered a noble food, consumed exclusively by the emperor. There are several varieties, some also grown in Italy. The most common is the Venus rice, grown in the Po Valley area (especially in Piedmont) and in the Tirso Valley in Sardinia. Very fragrant and tasty, it is a very fine variety of brown rice rich in many beneficial properties: vitamins, minerals, antioxidants and other nutrients useful for safeguarding our health. For this reason it is considered a kind of natural supplement.
It's 1935 and there Rondolino family he grows rice at Tenuta Colombara. About 56 years later, Piero started the production of the famous watercolor rice, the white rice containing higher nutritional values than the wholemeal one and also used in the kitchens of the greatest chefs. In 2007, with his son Rinaldo, Piero patented the reintegration of his gem in rice Watercolor: achieving the union between gastronomy and nutrition. However, the most precious nutritional values are contained in the gem and for this reason the idea of producing the gem in its purity was born.
For many years, the Rondolino family has collaborated with Prof. Mariangela Rondanelli (Associate Professor in Dietetic Sciences of the Faculty of Medicine of Pavia), with the biologist Edoardo Mazzocchi, with the sports nutritionists Francesco Avaldi and Matteo Pincella to obtain scientific confirmations, health as well as nutritional.
Despite the difficulties encountered, after 8 years of research and testing, Rondolino SCA finally presented the patent application in 2019. It is precisely the children of Piero, Umberto and Anna, the third generation, who finally find a solution. To obtain 150 grams of gem it took 14 kilos of black rice. The cost is 10 euros for a 250 gram pack.
The gem is the embryo of the grain of rice, from which the bud develops which, in turn, gives life to the new plant. It constitutes the 2% of the grain but 66% of the nutritional values, thus making it the first natural multinutrient. A true concentrate of nutrients and a valid ally of our body, rich in anthocyanins, proteins and fats of vegetable origin, carbohydrates and fibres. Furthermore, it is rich in minerals such as magnesium, potassium and iron and vitamins (B1, B6, E).
With strong antioxidant qualities, Black is also recommended by nutritionists. It contributes to the protection of cells from oxidative stress, thanks to the presence of linoleic acid.
Particularly suitable for those who are overweight or for those who want to maintain normal cholesterol levels, but also for adolescents and sportsmen, as it increases concentration, promotes the growth and maintenance of muscle mass and reduces the feeling of tiredness and fatigue. Useful for improving digestive function and intestinal transit but also very effective for widespread pain and cramps. The recommended dose for an adult is 3-4 tablespoons a day, about 12 grams.
It goes well with any preparation, since it does not cover the flavor but enhances flavor and crunchiness. It does not contain gluten and for this reason it can also be consumed by coeliacs. It can be eaten alone or as a condiment. It can also be used to prepare bread or desserts, breading fish or meat.
Following is a tasty and healthy recipe, very simple to make, created by a team made up of Giacomo and Edoardo Mazzocchi, respectively chef and nutritionist biologist.
Recipe: Seared salmon accompanied by a warm spelled salad and baked pumpkin with balsamic fennel.
Recommended doses
From a health point of view, the recommended doses for a man are: 220 grams of spelled (cooked) and 140 grams of salmon. Instead, for a woman: 180 grams of spelled and 120 grams of salmon.
Method
season the salmon with sweet paprika, salt, pepper and chives.
Boil the spelled in salted water until cooked. Once drained, add chives and a pinch of thyme.
Clean the pumpkin and cut it into regular cubes and dress them with a drizzle of oil and the spices used for the salmon. Then put it in the oven for 25 minutes at 180°. Alternatively, it can be combined with steam.
Subsequently, sear the salmon on the skin side in a hot pan with a little oil and brown it until cooked. You can also remove the skin after cooking to make the dish less caloric and replace the crunchiness with gem breading on both sides of the salmon steak (2 teaspoons will be enough).
Then cut the fennel thinly and season it with pepper and traditional balsamic vinegar.
