Deutsch: Rucola / Español: Rúcula / Português: Rúcula / Français: Roquette / Italiano: Rucola
Arugula is a leafy green vegetable, also known as rocket or roquette, that is widely used in salads, sandwiches, and as a garnish. It belongs to the Brassicaceae family, which also includes broccoli, kale, and mustard greens. Arugula is known for its distinctive peppery, slightly bitter flavour, which adds a fresh and zesty note to dishes.
General Description
Arugula is characterised by its dark green, lobed leaves that range in size from small and tender to larger and more robust. The leaves have a pungent, peppery taste that becomes more pronounced as the plant matures. It is commonly used in Mediterranean and Italian cuisine and has gained popularity worldwide for its bold flavour and nutritional benefits.
Arugula is a rich source of vitamins A, C, and K, as well as calcium, potassium, and folate. It is also high in antioxidants and phytochemicals that contribute to overall health, including supporting immune function, promoting healthy skin, and providing anti-inflammatory benefits.
Arugula can be enjoyed raw or lightly cooked. Its versatility makes it suitable for a variety of dishes, adding a spicy kick to salads, pizzas, pastas, and sandwiches.
Application Areas
Arugula is used in a variety of culinary contexts:
- Salads: Often used as a base or mixed with other greens, arugula adds a peppery bite to salads, especially when paired with ingredients like tomatoes, citrus, nuts, and cheeses.
- Pizzas: Commonly added as a fresh topping on pizzas, arugula provides a contrasting fresh flavour to the rich and savoury elements of the dish.
- Pasta Dishes: Tossed into pasta dishes, arugula wilts slightly, adding both texture and a distinctive flavour to the meal.
- Sandwiches and Wraps: Used as a substitute for lettuce, arugula adds a peppery contrast that complements meats, cheeses, and spreads.
- Pesto: Arugula can be blended into pesto as a substitute or addition to basil, creating a peppery twist on the classic sauce.
Well-Known Examples
- Arugula Salad with Parmesan and Lemon Vinaigrette: A simple, classic salad that highlights arugula's peppery flavour, often topped with shaved Parmesan cheese and dressed with a lemon vinaigrette.
- Prosciutto and Arugula Pizza: A popular pizza variety where fresh arugula is added on top of hot pizza with prosciutto, olive oil, and sometimes shaved Parmesan, creating a balance of rich and fresh flavours.
- Arugula Pesto: A variation of traditional pesto made with arugula, pine nuts, garlic, Parmesan, and olive oil, used as a sauce for pasta or a spread on bread.
- Arugula and Goat Cheese Sandwich: A sandwich combining arugula's peppery notes with the creamy tang of goat cheese, often paired with roasted vegetables or a drizzle of honey.
Treatment and Risks
While arugula is generally safe and nutritious, there are a few considerations:
- Pesticide Residue: Like other leafy greens, arugula can sometimes carry pesticide residues. Washing thoroughly or choosing organic options can help reduce exposure.
- Oxalates: Arugula contains oxalates, which can affect individuals prone to kidney stones. Moderation is advised for those with sensitivities.
- Potential Allergies: Rarely, some individuals may have an allergic reaction to arugula or related plants in the Brassicaceae family.
Similar Terms
- Watercress: Another peppery green that shares a similar flavour profile with arugula, often used in salads and as a garnish.
- Spinach: A more mild-flavoured green that can be used as a substitute in salads or cooked dishes, though it lacks the distinct peppery taste of arugula.
- Radicchio: A bitter leafy vegetable that can be used in similar contexts, adding colour and a slightly bitter flavour to salads.
Summary
Arugula is a peppery, nutrient-rich leafy green that adds a bold flavour to a variety of dishes, from salads and pizzas to sandwiches and pestos. Known for its distinctive taste and health benefits, arugula is a versatile ingredient that enhances the freshness and complexity of meals. Its popularity in Mediterranean and Italian cuisine has made it a global favourite for those seeking a spicy, nutritious addition to their diets.
--
Related Articles to the term 'Rossogolla' | |
| 'India' at travel-glossary.com | ■■■■■■ |
| This article is about the country India. But India is also the phonetic term used for I in the Travel . . . Read More | |
| 'Burfi' | ■■■■■ |
| Burfi is an Indian version of cheese cake that is considered a dessert in India. Burfi is actually not . . . Read More | |
| 'Moong dal ka halwa' | ■■■■■ |
| Moong dal ka halwa is a dessert eaten by the people of the Desert region or Rajasthan, India onspecial . . . Read More | |
| 'Rabri' | ■■■■■ |
| Rabri refers to a milk-based sweet which is one of the highly acclaimed desserts from the north of India . . . Read More | |
| 'Siri Paya' | ■■■■■ |
| Siri Paya refers to a soup made from slowly cooked head and feet of a cow, lamb or a goat with tomatoes, . . . Read More | |
| 'Cardamom' | ■■■■■ |
| Indian: ElakkayaCardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum . . . Read More | |
| 'Kamoteng Kahoy' | ■■■■ |
| Kamoteng Kahoy is a Filipino word for Cassava. It is also known as Yucca. In the Philippines, Kamoteng . . . Read More | |
| 'Patacones' | ■■■■ |
| Patacones refers to an Ecuadorian dishes made of green bananas fried in oil, mashed and refried and humitasa . . . Read More | |
| 'Xoi nuoc dua (with Recipe)' | ■■■■ |
| Xoi nuoc dua (with Recipe) : Xoi nuoc dua is a Vietnamese dessert made of sweet rice with coconut. . . . Read More | |
| 'Buco / Buko' | ■■■■ |
| Buco / Buko: Buco also spelled as Buko is a Filipino word that refers to a young coconut with soft, thin . . . Read More | |
No related articles found.