Mondo delle Carrube
Carrube is Carob...but what is Carob?
Carob, also known as St. John’s Bread or locust bean, is a legume commonly found in the Mediterranean. The fruit is related to the pea with a similar pod shape that is filled with pulp and small brown seeds. Because of the wide variety and amount of minerals, nutrients and vitamins in it, carob has many noted health benefits and uses, including a high-protein alternative to cocoa. One hundred grams of carob, or one cup, contains 159% daily value of dietary fiber, 9% daily value of protein, 35% daily value of calcium, and between 25% and 30% daily value of riboflavin, copper, manganese and potassium.
Fiber from carob may help lower total cholesterol, LDL cholesterol and triglyceride levels as well as aid in digestion and treat diarrhea.
Carob can also be a safe alternative for diabetics. Carob has less sugar, fat and calories and more protein and fiber than chocolate, which helps it prevent spikes in blood sugar. Replacing chocolate with carob can also aid in weight loss, not only with using it as a substitute for chocolate, but also because it inhibits the secretion of a hormone that tells the body it is hungry. As a result, carob can reduce the risk of overeating.
Carob also has antioxidant properties that may help prevent cancer. Carob germ flour, a byproduct of the plant, could be toxic to cancer cells, specifically cancer cells related to cervical cancer.
Other benefits include fighting against osteoporosis and high blood pressure, and treating cough and flu.
Carob can be dried, ground and processed into a powder that is used to make carob flour and carob gum. Carob flour is similar in texture and taste to cocoa powder. The flour can be mixed with milk to create a drink similar to chocolate milk or hot chocolate. Carob flour can be mixed with wheat flour for baking, and a finer version can be used for candies. Carob chips can also be used for baking in place of chocolate chips. People in Spain and Germany roast carob seeds and use them as a substitute for or to mix with coffee beans. Carob is used as a commercial stabilizer and thickener for food products like baked goods, ice cream, jelly, dressing, sauces, and canned meats. Carob gum is used in the manufacturing of cosmetics, pharmaceuticals, paint, detergents and insecticides.
Looking for a way to add carob into your diet? Try Pasta and Vino’s new Torchiette carob pasta made in Italy.
Twelve percent of the pasta is made from carob flour, while the remaining comes from durum wheat flour and water.
Pasta and Vino’s recipe for Carob Pasta with Ricotta and Gilkison Farm Black Raspberry Seedless Jam is a quick and easy way to enjoy carob pasta and its many health benefits.
- 1 (8.8 oz.) bag of Mondo delle Carrube Torchiette Carob Pasta
- 3 T Migliarese Basil Infused Olive Oil
- 1 cup ricotta cheese
- 1/4 cup Gilkison Farm Black Raspberry Seedless Jam
- Salt and pepper to taste
- Grated Pecorino Romano cheese
1. Boil water and cook the pasta to taste (about 12 minutes).
2. In a small saucepan, heat olive oil over medium heat.
3. Carefully add the ricotta cheese and cook to combine and thicken slightly. If it becomes too thick, just add a spoonful of the pasta water and stir. Reduce the heat to low and simmer.
4. When the pasta has cooked, add the black raspberry seedless jam to the cheese and mix well. Season as desired and combine with the pasta.
5. Garnish with Pecorino Romano cheese.