Introduction
In ancient times, arugula taste was loved not only for its rich and pungent nut-mustard. In Ancient Egypt, arugula was used to make a special drink for the groom at a wedding. The Egyptians considered it a powerful aphrodisiac. In ancient Rome, arugula was one of the main spices on the tables of the nobility. In Asian countries, it was used to treat pain in the abdomen and throat; while in India, arugula oil was used for skin diseases and to eliminate calluses.
Today, arugula is popular all over the world and widely cultivated. This love is associated, among other things, with the excellent beneficial properties of this plant. What does Arugula taste like? Arugula does not leave you indifferent; its specific taste either conquers forever, or is not transferred to the spirit. It gives a lot to dishes – it perfectly sets off meat; in Italy they like to add it to pizza, and it can serve as a basis for casseroles. There are simply not many recipes for salads with arugula.
Arugula: health benefits and harms
A close relative of cabbage and mustard has many names, and if you find them in recipes, know that they are all the same: arugula, rocket salad, caterpillar, and walker.
Delicious greens Arugula is rich in B vitamins, folic acid, vitamin C, potassium, magnesium, zinc, iron and selenium. All of them perfectly strengthen the immune system, fight bacteria. Unique substances flavonoids strengthen the walls of blood vessels. Arugula helps to remove cholesterol, excess fluid, and it is also just a godsend for choleric people – it has a great effect on the nervous system. The latest research has shown that arugula helps fight gastritis and stomach ulcers, and prevents some cancer cells from developing.
What does Arugula taste like when it’s young? Young arugula taste more delicate: it has a more pronounced nutty shade. Arugula, which has grown tall and already has large leaves, has a more intense, mustard taste for an amateur.
Chefs say that arugula taste does not tolerate “heaviness”, arugula salad recipe that is, rich, fatty dressings – loses its unique taste. For example, it is not added to mayonnaise salads and is not subjected to prolonged heat treatment. Ideal dressings for arugula are olive oil, lemon juice, and mustard-honey sauces.
It should be noted that delicious greens beneficial effect on metabolism and on improving performance: arugula contains an extremely balanced set of vitamins and trace elements – and all this with a low calorie content, only 25 kcal per 100 grams, which is perfect who wants to loose wait and it delicious food at the same time.
Arugula in cookery
We use arugula most often in arugula salad recipes. It can serve as both a flavoring additive (for example, in a mixture of different lettuce leaves or in combination with tomatoes and mozzarella), and as a main component.
It should be borne in mind that it is better not to add harsh vinegar to salads where arugula acts as the priming agent, or add a little bit of it – the spicy specific nut-mustard taste of arugula is bright in itself. But arugula loves good-quality olive oil.
What does Arugula taste like best with? Arugula taste well with cucumbers, tomatoes, bell peppers, salted red fish, chicken breast, cheeses (both soft and hard), seafood, and potatoes. Bulgur and couscous, artichokes and red beans are “friends” with her.
Arugula can be used to make a spaghetti pesto sauce: arugula leaves, pine nuts and parmesan, grind in a blender, add lemon juice and olive oil. This sauce can also be used as an addition to fried poultry or fish.
Arugula can also be boiled and stewed – in this case, it can serve as a side dish, sauce base or addition to pasta. A few arugula leaves added to a vegetable soup will pleasantly break the bland taste of some of them.
In India, it is not so much arugula that is popular as its seeds – they are added as a spice to marinades, but mainly oil is obtained from arugula seeds, which is then used in cooking and in the cosmetic industry.
Arugula salad recipe “Mediterranean”
Arugula salad recipe: Mediterranean – Put arugula leaves, torn by hand, in a salad bowl, the next layer is cherry tomatoes, cut in half, then peeled and fried shrimps. Drizzle with a little balsamic vinegar and olive oil, sprinkle with Parmesan and pine nuts which will improve arugula taste.
Grilled squid with arugula delicious dish
Boil squid rings (600 g) until half cooked, remove the skin, cut for arugula delicious dish. Toss the squid with 4 tablespoons of olive oil, add 1 crushed garlic clove, 1 chopped chili, juice and half a lemon zest. Preheat your grill or barbecue and grill the squid on all sides for about 3 minutes. In a salad bowl, combine the olive oil, a bunch of chopped arugula, and some lemon juice. Add squid and stir.
Warm liver salad with arugula
To prepare arugula delicious dish Fry chicken liver (10-12 pieces) in a pan, transfer to a plate. In the same frying pan, slightly heat the pitted grapes cut into halves. Rinse a small bunch of arugula, dry it, and place on the bottom of a salad bowl. What does Arugula taste like at its best? To have best arugula taste better put the liver on top, then the grapes, sprinkle the salad with balsamic vinegar.
Conclusion
Arugula belongs to piquant herbs, to those that contain volatile compounds in their composition, arugula has a whole bunch of them, it contains mustard oil and therefore is bitter, the seeds contain erucic acid, which gave the Latin name to the plant lat. eruca, and arugula contains both alkaloids and flavonoids. The arugula taste is more similar to watercress, bitter, but accompanied by pungency and sourness in the same way, just like in watercress, spice is revealed in the aftertaste. It emphasizes the sweetness of meat well if it is properly cooked and not dried. It goes well with seafood, it is delicious and allows you to eat a large portion of them, while not burdening the stomach.
