Tag: herbs

Formaggette with herbs recipe – Italian Cuisine – Italian Cuisine

Formaggette with herbs recipe - Italian Cuisine


  • 480 g goat cheese (from cow)
  • fresh aromatic herbs (marjoram, mint, lemon balm, basil, thyme)
  • edible fresh flowers
  • salt
  • pepper

For the recipe of herbal cheeses, Work the cheese in a bowl with a pinch of salt and freshly ground pepper. Chop the herbs roughly, mix them and add them to the cheese. Form 6 bags and decorate them with flower petals of your choice. Serve them to taste with breadsticks or toast.

How to prepare homemade liqueurs with herbs – Italian Cuisine

How to prepare homemade liqueurs with herbs


Whether digestive or refreshing, it is easy to prepare a herbal liqueur even at home. Here are three ideas using from mint to thyme, from basil to St. Peter herb

We have seen so far how to flavor oil and salt. But with aromatic herbs they can be made also liqueurs (and can be done easily at home). Depending on what you use, you can get an alcoholic beverage refreshing excellent for the summer or digestive to conclude maybe an important dinner.

If you want to try your hand at fai, the important thing is to always follow these basic tips in preparation:

1. Put the herbs in 95 ° alcohol for at least 3 days in the dark and in a cool place;
2. Strain through gauze and dilute with a boiled syrup for 6 minutes from complete sugar melting;
3. Allow to cool and pour into the bottles, corking tightly.

Do you want some idea to realize? Here are three.

Mint liqueur

Infuse in 15 g of alcohol 15 g of mint leaves of water, 8 g of leaves of wild thyme, then filtered and diluted with a syrup prepared with 500 g of water and 350 g of sugar. Refreshing.

Digestive liqueur

Proceed as above by infusing 10 fresh leaves of St. Peter's herb for 4-5 days. Keep in a cool place.

Scented liqueur

Same procedure, but different doses: 400 g of alcohol, syrup with 600 g of brown sugar and 450 g of water for 20 leaves of lemon verbena, 4 sprigs of lemon thyme and 8 basil leaves. Keep it in the freezer and serve it very cold.

of these herbs we also use stems! – Italian Cuisine

of these herbs we also use stems!


Similar but different, these herbs are combined with many ingredients from our kitchen. Let's find out about the properties and uses (not just the leaves)

Two herbs similar in appearance and uses, but from the different taste. We are talking about parsley is coriander. The first most common in our kitchens, the second most common in oriental cuisine and with a more "spicy" taste, but always fresh.

Properties and uses in the kitchen

Parsley is rich in vitamins, minerals and antioxidants, is a good reserve of flavonoids and has properties diuretic and depurative. It's such a versatile herb that you can use it on everything from broths to pasta, from sauces to sauces, from meat to fish, from vegetables to mushrooms. With coriander, also called Chinese parsley and also rich in vitamins and minerals, properties are recognized antibacterial and digestive. This herb brings some relief in case of migraine and stomach pain. Also coriander leaves can be used in soups, on meat and fish, especially raw fish. Even coriander can be used with i seeds, also in combination with other spices such as for example in curry.

Don't throw away the stems

If you pay attention to waste, here's good news. Of parsley and coriander stems can also be used. Use them whole or chop them, but don't throw them away. Some idea? Use them in the preparation of a broth or a soup, in the marinating of fish and meat, use them for aromatize an oil or in bread and focaccia dough or, again, in a fry or in a sauce.

Now browse the gallery to discover our recipes with parsley and coriander!

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