Recently I had torta de berro, a type of fritter made with eggs and watercress. Berro is watercress in Spanish.
While googling to find out what the heck it was I just ate … I had the name … I knew it was some sort of green … I learned that watercress is a superfood. From this watercress site (which has lots of recipes)
“Watercress is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than Apples, Broccoli, and Tomatoes…
By weight, Watercress has more calcium than milk, more vitamin C than an orange and more absorbable Iron than Spinach (spinach is loaded with Oxlactic acid, which blocks the natural absorption of iron). A single 4 ounce bunch has more than a full days RDA for Potassium.’
Who knew? So off I went to Google Land to find more recipes, focusing on cooked watercress. I never had it cooked before the torta. Some of the recipes looked so good it almost made me want to start cooking … almost.
At any rate, I plan to incorporate watercress in my diet. There are some interesting recipes I found in the first reply.
Here’s the recipe for torta de berro
2 bunches of watercress
1 tablespoon of flour
oil to fry
salt to taste
Soak the watercress in water for 10 minutes. Drain. Beat the egg whites until they form stiff peaks. Add egg yolks, flour and salt. Dip a handful of watercress in the batter and fry like pancakes or fritters.
I suppose you might just be able to use the egg whites to up the health factor.
I know the 1950's cookbook type of bad photo I took of the dish makes it look unappetizig, but it was really very good. Cooking cuts the peppery taste of fresh watercress and it tasted closer to chard without the bitterness chard sometimes has.
I found this other recipe(in Spanish) on the web for torta de berro, but it is totally different, more of a watercress cake
The first reply has lots more recipes … even a sweet watercress dessert tart … and all the rest of the recipes are in English.
And if you are in England … don’t miss the Watercress Festival where you might try watercress beer.
Chow ingredients states watercress (Nasturtium officinale) has the following affinities: Buttermilk, cucumber, egg, goat cheese, mushrooms, potatoes, rice, roasted meats, tofu, tomatoes, yogurt
From the recipes I found, I’d also add the following affinities for watercress: blue cheese, sausage, tomato, herring and salmon.
Gratuitous trivia: “Its Latin name, Nasturtium, comes from nasum tortus, meaning “twisted nose”
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