The pomegranate, with its red and juicy grains, is a fruit that goes perfectly with the Christmas and festive period of December. In addition to being eaten fresh, pomegranate is a tasty ingredient, ideal for creating colourful, original and surprising dishes.
Symbol of fertility, gift of prosperity
The pomegranate, known since ancient times, is a symbol of prosperity and fertility, so it is a good omen in weddings. It was the plant sacred to Venus or Juno, goddess of fruitful marriages, and Greek and Roman brides, on their wedding day, used to weave pomegranate sprigs into their hair. The Egyptians, on the other hand, used it in funeral ceremonies because they considered it a symbol of death and rebirth. In the popular peasant tradition of the past, this fruit was brought as a gift at Christmas, to wish families luck and prosperity. The term pomegranate comes from Latin malum granatum, what does it mean “apple with small seeds”.
Precious food
The pomegranate, native to south-western Asia, was cultivated from Iran to India and throughout the Mediterranean. The Spanish colonizers also brought it to the new world. Since then, it has also been present in South America and in some areas of the United States. With a low caloric intake, it is a fruit rich in nutritional elements: fibre, sugars, minerals (potassium, magnesium, calcium, phosphorus, sodium), vitamins C, E and K, proteins and carbohydrates. Pomegranate, also containing ellegitannins, has an anti-inflammatory gastric action.
Pomegranate risotto, idea for New Year's Eve
Among the various dishes that can be made with pomegranate, one of the best known is pomegranate risotto, perfect for New Year's Eve dinner. These are the ingredients to use: 2 pomegranates, 240 g of rice, 1 white onion, vegetable broth, 1 glass of dry white wine, grated parmesan, 20 g of butter, extra virgin olive oil, salt, pepper.
The process is simple. First prepare the vegetable broth and keep it warm. Then shell the pomegranates, removing the cap and dividing each fruit into four parts. Drop the grains into a bowl, then transfer them to a mixer, leaving two spoons aside which will be used for decoration. Blend and then filter the puree obtained through a sieve and keep it aside. Chop the onion and sauté it in a pan where you have poured a spoonful of extra virgin olive oil. Add the rice and toast it, stirring. Pour in the white wine and let it evaporate completely.
Then pour in the pomegranate juice and cook the rice over medium-low heat. Continue cooking by adding the broth, one ladle at a time. When the rice is cooked, season with salt and pepper. Turn off the heat and stir in the butter and grated parmesan. Mix well and serve the risotto after decorating it with the pomegranate seeds. The result will surprise you.
(Photo: Pixabay)
