What is the batata?
Known as red potato - although there are other varieties besides the orange-paste one, namely purple and white - sweet potato or American potato, - the batata is a tuber belonging to the Ipomea batata species.
It is grown in tropical regions and is consumed in many areas of the world, from America to Japan, passing through Portugal, prepared in various ways.
It is a product with extraordinary beneficial properties, rich in starch, fiber, complex carbohydrates, proteins, vitamins A and C, iron and calcium .
It has also been tried to cultivate it in some areas of Italy, particularly in the Pontine plain, near the Circeo, where s can be found precisely the Agrilatina red batata.
How to cook the batata
This tuber with a vaguely sweetish taste and a fleshy consistency lends itself to being cooked in various ways, bearing in mind that in some areas of the world, such as in Japan, the batata is consumed even raw and its beneficial effects are widely appreciated.
> Baked batata
The batata can be simply prepared in foil, wrapped first with baking paper and then in the foil, leaving it to cook at 180-190 ° C for about an hour or so, then seasoning it at will with tasty sauces, for example based on lime, cumin, salt, pepper, extra virgin olive oil and parsley.
Alternatively you can cut them into slices or cubes and season them with your favorite herbs, such as sage, rosemary or thyme, always with the peel.
A very American and "caramelized" recipe sees them cut into large sticks, seasoned with a tablespoon of sugar, salt, pepper, cinnamon and paprika.
> Fried batata
It can also be fried, with sunflower seed oil or peanuts. There are two alternatives: as Brazilian cuisine teaches, leave the peel and cut into slices just over a centimeter thick that boil for a few minutes in water before frying them in hot oil and seasoning them with salt and pepper.
Otherwise they can be peeled, cut into very thin slices, soaked in cold water for a few minutes, dried and fried directly.
> Batata in the pan
The batata is peeled and cut into cubes or sticks of the same size .
They are blown up with a spoonful of extra virgin olive oil, spices to taste (turmeric, curry, ginger, paprika, salt and pepper) for about 20-25 minutes, turning them often and covering with a lid.
Once ready you can add a handful of sesame seeds or fresh parsley .
Starting from these simple recipes, you can indulge yourself and dare new preparations, such as panata with batata, risotto, croquettes or even hummus with sweet potatoes.