Tag: herbs

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!

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.

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