From pasta to bread to herbal teas, fennel seeds give a fresh and Mediterranean flavor to dishes and are useful for digestion. Here's how to use them
Perfume of Mediterranean, of dishes of the south, of scrub and of the sea. THE fennel seeds they are excellent in the kitchen. Sweet and fresh, I'm able to flavor the dishes in a very intense way and have therapeutic properties not indifferent. Chewing them for example helps refresh your breathwhile consuming them, also in herbal tea or decoction, favors i digestive processes and so fights some very common ailments likeaerofagia, the water retention, the abdominal swelling.
Try them for example after a particularly demanding meal: they will help you to digest better and, thanks to the fibers contained, will facilitate the intestinal regularity and theelimination of toxins. Anti-inflammatories is antioxidants, reduce free radicals and blood pressure because they can rely on large amounts of potassium. In short, fennel seeds, if they are not already part of the food routine, must enter your kitchen! We explain how you can use them.
Fennel seeds for bread and breadsticks
If you are looking for an alternative to sesame for example, i fennel seeds they are for you. They can be inserted into the dough of bread, both after having crushed them and reduced to powder, and in their original form. The same applies to the Pizza, which thanks to the fennel seeds acquires a very intense aroma and greater digestibility. Or for i breadsticks. Always rehydrate fennel seeds before use: simply transfer them to a small bowl with a little water and let them soak for five minutes, then drain, dry and add to the mixture. An idea for an original appetizer to amaze your friends? There Rustic pitta of maize, Which contains fennel seeds.
The first with fennel seeds
Fennel seeds marry well in first courses based on both meat and fish. Some examples? Have you ever tried i Malloreddus At Campidanese? It is a typical Sardinian pasta, gnocchetti prepared with sausage and tomato, to which, in some versions, fennel seeds are added, which lighten and refresh the sauce. But they also adapt well to the first fish dishes of the south, just think of the pasta with sardines, which usually contains wild fennel, which can be replaced by fennel seeds, or to pasta 'ncasciata, adored by Commissioner Montalbano, who in many recipes also includes fennel seeds. A unique dish that tastes like a sea? The green couscous tart with anchovies.
The latter with fennel seeds
Do you want a second that actually makes a single dish? Try them baked potatoes stuffed with mixed sausage: you can also buy the sausage with fennel seeds already inside it. Even the bruscitti, typical of northern Italy, often contain these magical seeds, as in traditional recipe of Bruscitti di Busto Arsizio. But fennel seeds are also good in combination with meat, especially pork, grilled, roasted, because they lighten the flavors and aromatize the dishes, making them easier to digest.
How to store fennel seeds
Once you have purchased and opened the packaging in which they were stored, to maintain the fullness of their aroma and the crunchy and fresh taste, we advise you to transfer them in a glass jar with an airtight seal, to keep in the pantry away from the dark.
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