Tag: herbs

10 unusual herbs to have on the balcony – Italian Cuisine

10 unusual herbs to have on the balcony


Not just sage and basil: there are many unusual aromatic plants that sprout on the balconies between a vase of daisies and one of petunias. They are good for health and food, and cultivating them is simple

A touch of class for any recipe, the aromatic herbs are the secret for a light, tasty and fragrant cuisine. Able to enhance flavors and enhance foods, they are the natural substitute for salt and together with the use of spices they make dishes fresh and nutritious. With the return to a more natural and healthy cuisine, and with the practices of do it yourself andvegetable garden in the house increasingly popular, aromatic herbs color and perfume an increasing number of balconies. Among hydrangeas and geraniums, sage, rosemary and basil are no longer seen, but they sprout many unusual aromatic plants which are good for health and which enrich the table with new smells and flavors. Cultivating them is simple, a small terrace, a little sun and a pinch of love are enough. Here are what they are the 10 aromatic plants that can no longer be missing in the home garden:

Marjoram

Remember oregano, another aromatic herb widely used in cooking, but it is more peppery. It is perfect for seasoning meat, vegetables, fish and fresh cheeses. Thanks to the rich content of vitamin C, marjoram proves effective in case of cold and cough and for its calming and sedative properties it is indicated to combat anxiety, migraine and insomnia.

thyme

Herb with a strong and penetrating perfume as well as very pleasant, it aromatizes roasts and stews, potatoes, peas and beans, and the soups of these legumes. Toning up for the body and recommended in case of stress, the thyme protects against bronchial infections and exerts a very effective anti-inflammatory property.

Juniper

Much loved already by the Romans, it is perfect as pepper substitute and it is excellent if combined with game or baked fish, but the berries must be crushed and never eaten. Natural antiseptic for the urinary and respiratory tracts, juniper also has antirheumatic properties: massaging the body with juniper oil helps relax contracted muscles, prevents cramps and tones.

Anise

Its taste is unmistakable and is notoriously known for making sweets and liqueurs very sweet taste, close to that of fennel and with a mint aftertaste. Its seeds have balsamic and digestive properties and are particularly useful for appeasing anxiety and insomnia.

Tarragon

Delicious with eggs and chicken and widely used to prepare some particular sauces and to make soups and dishes mainly based on fish more inviting, this herb is very useful against toothache and digestion problems.

Borage

Its purple flowers will add a touch of color to your potted garden and will be useful for decorate cakes and sweets. Rich in potassium, this herb is excellent in soups and soups and to flavor summer drinks. Fresh leaves are used in salads to replace cucumbers and are the staple food for traditional Ligurian pansotti. Borage can be used against sore throat and skin diseases.

Dill

Very good not only with fish, but also suitable in marinades and as a salad dressing, dill is recognized for its small yellow flowers and very intense smell and flavor. It is a natural remedy against halitosis, insomnia and cellulite thanks to its diuretic and purifying properties.

Chives

It prefers shade, but it also grows in the sun. Very fragrant, is part of the large garlic family and therefore, in addition to finding a great use in the kitchen to flavor and flavor, it also has many of the beneficial properties of garlic. Its aroma is exploited in the preparation of many sauces and to decorate dishes, both chopped and in threads. Rich in mineral salts, vitamin C and phosphorus, it has strong purifying and diuretic properties.

Horseradish

It has a characteristic, almost spicy flavor, which may not appeal to everyone. Famous the sauce in which the grated roots they are mixed with cream and vinegar to flavor meat and fish dishes. The leaves have a sweeter flavor and can be used to enrich the salad. Horseradish is very effective in treating osteoarthritis, respiratory problems and urinary tract infections.

Chervil

Its flavor is reminiscent of anise and its appearance is very similar to parsley. Excellent for flavoring potatoes, eggs and fish, its leaves are eaten raw, thinly cut. Widely used in the treatment of rheumatic pains, water retention or eczema, chervil is also used for its emollient properties and to treat bruises, insect bites, eyes inflamed by the sun and wind and chilblains.

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Lamb, bitter herbs and cheese and pepper sauce recipe – Italian Cuisine

Lamb, bitter herbs and cheese and pepper sauce recipe


You can turn this second dish into a finger food appetizer: compose it by superimposing layers of parmesan, dandelion, thinly sliced ​​loin and cheese and pepper sauce

Ingredients

  • 800 g dandelion
  • 450 g 2 lamb sirloins (3-4 cm thick)
  • 100 g grated pecorino romano
  • garlic
  • thyme
  • chili pepper
  • Grana Padano Dop
  • extra virgin olive oil
  • mixed peppers (mixed creole)
  • black pepper
  • salt

FOR LAMBATINE OF LAMB
Flavor the loins with a drizzle of oil, black pepper and a sprig of chopped thyme, leave them to rest for 30 minutes, then steam them for 4-6 minutes; then wrap them in aluminum foil and let them rest for 5-10 minutes.

FOR THE CONTOUR
Peel the dandelion removing the fibrous base of the head. Boil the leaves in boiling water, without a lid, for 30 seconds after boiling again; drain them, squeeze them slightly and cut them into pieces. In the same saucepan brown in a veil of oil 1 clove of garlic mashed with the peel, a piece of chilli pepper and a mince of mixed peppers; add the dandelion, salt it a little; after 2 minutes turn off and cover with the lid, so it does not dry.
distributed 1 tablespoon of parmesan on a sheet of baking paper forming a disc and cook it in the microwave for 1 minute and a half at maximum power. To create the tiles, place the freshly baked disk on a rolling pin and let it harden. So prepare 3 more tiles.

FOR THE CACIO AND PEPPER SAUCE
toast generously ground black pepper in the pan; as soon as you smell an incense, add 5-6 tablespoons of oil, turn off the heat and let it cool. Mix the pecorino with 90 g of cold water (use a whisk) and then, a little at a time, add the oil flavored with pepper.
Cut the loins in 1-2 cm slices and serve with the dandelion, the sauce, a drizzle of oil and the parmesan waffles.

Accompany with a red wine, the perfect one with lamb is Pinot Noir. Brusafer 2016, produced in Trentino by Cavit, is elegant and velvety.

Mussels scented with aromatic herbs – Italian Cuisine

Mussels scented with aromatic herbs


They are prepared in no time and are perfect if served on toasted bread for an aperitif or as a sauce for a plate of spaghetti

The mussels are considered i clams less valuable, but their pulp fleshy and tasty makes them a perfect ingredient to prepare in many ways, starting from a spaghetti sauce, or filled for a tantalizing finger food or even stewed with aromatic herbs, like the recipe we offer you. Mussels are sold all year round, but the best time to consume them is from May to September, when they release their maximum flavor.

How to clean mussels

When buying mussels, make sure they are whole, with the shell well closed and shiny. Above all they must not emit a bad smell, indeed they must smell of the sea! Eliminate all open ones or with the broken shell, then, for clean the mussels, take them one by one and with a small knife, scrape the surface of the valves, removing all the incrustations and the byssus, that protein filament with which mussels attach to the rock. Rinse them under running water and let them open by putting them in a pot with a lid and cooking them for 5 minutes. Once opened, filter the cooking liquid that you can use for your recipe.

The recipe of mussels with aromatic herbs

Ingredients

1 kg of mussels, 300 g cherry tomatoes, 1 onion, 4 sprigs of fresh thyme, 3 tufts of mint, parsley, 1 sachet of saffron powder, 2 dl dry white wine, extra virgin olive oil, salt.

Method

Clean the mussels and then let them open on high heat and covered in a pan with 1 dl of wine. Remove the cooking liquid and the shells left closed, shell the mussels open and put them in a bowl with the thyme leaves and the coarsely chopped mint and parsley. Keep some with the shell if you prefer. Cut the tomatoes into small pieces. In a pan fry the thinly sliced ​​onion with two tablespoons of oil. When it is golden brown it with the remaining wine. Then add the cherry tomatoes, half a bag of saffron, salt, mix and cook for 10 minutes, until the sauce is thickened. Add the remaining saffron and mussels, mix and remove from the heat. Serve the mussels with the aromatic herbs accompanied with slices of toasted homemade bread.

In the tutorial some more tips for cooking mussels

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