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of these herbs we also use stems! – Italian Cuisine

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!

Pork fillet with herbs – Italian Cuisine

The pork fillet with herbs it is a simple dish to make, perfect for those who do not like to spend a lot of time in the kitchen but want to prepare a second course of refined, delicious and certainly successful meat; perfect for those who are great admirers of meat or for those looking for an elegant and tasty second course to prepare for a Sunday family lunch or a special dinner. The pork fillet with salt and pepper herbs it is prepared in two steps with an excellent result! You just need chopped sage, rosemary, parsley, chives, pepper and juniper to make the pork fillet fragrant and appetizing. The ideal is to cook the meat on grid warm for a few minutes per side, so that it is rosy, almost raw and juicy inside, remaining tender to the bite. But, the right cooking of the meat you can decide, experimenting the Salt & Pepper recipe at different cooking temperatures, to find the right balance between color, softness and taste of yours fillet with herbs! But remember that the fillet should not be cooked too long as it tends to dry out and lose its succulence

the pork fillet as the beef fillet it is a fine cut, because it has a soft consistency, a delicate flavor. It is a muscle positioned in the lumbar region of the pig, under the loin, a cut of meat that has a low saturated fat content. The pork fillet it is a meat that is consumed and appreciated a little all over the world and every country has its own recipe; it lends itself in fact to various preparations and cooking: in the pan, in the oven or on the grill; whole, sliced ​​or with morsels. Click here to discover many ways to prepare for pork fillet with the Salt & Pepper recipes!

You just have to try this Salt & Pepper recipe then try it again with another mix of aromatic herbs, putting yourself to the test every time with new and different flavors. But now, try this now fillet with herbs: success is assured!

How to prepare pork fillet with herbs

286811) Chop a bunch of herbs mixed (sage, rosemary, parsley, chives) and put them in a dish, add a little salt, the juniper and 4 grains of pepper crushed and 2 tablespoons of extra virgin olive oil.

2) Pass 8 slices of pork fillet 4 cm thick in the mixture of herbs, wrap the edge of each in a slice of lard and fix them with a toothpick. Place the meat on the grid already hot and cook it 10 minutes for part, turning it with a shovel so as not to bite it. Serve yours immediately pork fillet with herbs.

Spring on the table: bitter herbs – Italian Cuisine

At the beginning of spring the bitter herbs arrive. Once much loved in the kitchen, today they are a bit snubbed. And it's a shame because they are rich in healthy properties. They stimulate the work of the liver, have a strong potential for detoxification and improve bowel function. Good both cooked and raw

In the culinary traditions of spring bitter herbs occupy an important role. Taken to the table on the occasion of the Jewish holiday of Pesach, which celebrates the liberation of slavery and the escape from Egypt, they accompanied the unleavened bread, prepared quickly, without leavening, and they were the symbol of bitterness and difficulty. Harvested in the meadows during the spring, they are rich in healthy properties, but according to some research their consumption is decreasing, surpassed by the exuberant presence of sweet taste, which today we use in excessive quantities. This is why rediscovering the taste of bitter herbs constitutes a benefit for well-being and the palate.

Discovering bitter herbs

Towards the end of winter, when the snow melts and the first new shoots are born in the meadows, bitter herbs appear. To be consumed cooked or raw, are valuable for the purification of the organism. Know the recipe of Neapolitan escarole? Thanks to the addition of olives, raisins, walnuts and anchovies, they whet the appetite with an unmistakable scent and can also be used for the preparation of the famous stuffed pizza. The herbs, together with the seasonal vegetables or the cheese, constitute the ingredient always used for rustic, savory and stuffed pies for tortelloni or ravioli. In fact, throughout Italy, the stuffed egg pasta represents an ancient tradition: it seems that the ravioli with herbs, to be prepared with ricotta, were already known in the Middle Ages, later becoming the lean dish prepared for Good Friday.

bitter herbs

Benefits of herbs

They stimulate the work of the liver and the process of detoxication, improve bowel function and help burn fat. Eating herbs such as chicory and chicory, black cabbage, endive, chicory and Catalonia regularly prevents seasonal ailments and strengthens the immune system. Excellent in soup, blanched or sautéed in a pan with a drizzle of raw oil, they become a simple and nutritious side dish. Avoid keeping the herbs too long because the leaves tend to perish quickly: alternatively, you can boil them in salted water and freeze some portions ready for use when you're in a hurry.

Recipes with bitter herbs

A famous dish of Roman cuisine is the salad of puntarelle, which is prepared with the catalonia herringbone, garlic, oil, vinegar and anchovies. Even the dandelion can be eaten raw: all you have to do is choose the softest leaves and season with a drizzle of oil, lemon and a sprinkling of pepper, to taste. Bring energy to the table and a touch of liveliness: plants like nettle and chicory are delicious as a condiment for pasta and velvety, but also in omelette. Research shows that we are addicted to the sweet taste, predominant in our usual diet, while bitterness tends to disappear, a declining food habit, from which imbalances can arise, as well as difficulties in the liver and gall bladder. An excellent opportunity to give the welcome to spring rediscovering the pleasure of a natural diet, rich in nutrients and fresh simplicity.