Tag: leaves

Risotto with bay leaves recipe – Italian cuisine – Italian Cuisine

Ingredients

400 g Carnaroli rice
200 g sunflower oil
50 g butter
50 g Parmigiano Reggiano Dop
30 g bay leaves
dry white wine
flaked almonds
light vegetable broth
tangerine
White vinegar

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of the laurel risotto with mandarin and almonds, wash and dry the bay leaves perfectly. Blend it with sunflower oil, add it to a hot saucepan and boil it for 1 minute: in this way the water residue contained in the leaves will evaporate. Finally, strain through a sieve lined with kitchen paper. To preserve a beautiful bright mint green color, cool the oil immediately by immersing the bowl in a container with water and ice.
For the risotto: Heat a casserole and toast the rice dry over high heat for a couple of minutes, sprinkle it with a dash of white wine, cover with broth and cook it in 12 minutes over high heat, adding gradually, when needed , a little broth. Finally remove it from the heat and stir in the butter, parmesan and 50-80 g of laurel oil, depending on the preferred aromatic intensity; cover and let stand for a few moments: if necessary, soften it at the last moment with a dash of hot broth; complete it with a dash of white vinegar. Serve immediately with grated mandarin peel and flaked almonds, toasted in the oven at 160 ° C for 1 minute.

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How to use bay leaves – Italian Cuisine

The laurel has distant roots, is a plant famous for its beneficial properties and is one of the most used aromatic herbs, thanks to its versatility

laurel, Laurus in Latin, is an evergreen plant native to the Mediterranean, often used as an ornamental hedge but perfect to use in the kitchen, for its strong taste. The laurel leaves can be picked in any season, they have a leathery appearance and an elongated shape. If you use fresh they have a stronger aroma, while if made dry they become less intense.

Laurel, a "divine" plant

The origins of this plant are so ancient that Ovid speaks of it in his own Metamorphosis. Bernini himself was able to interpret with grace and sensuality the myth of Daphne (laurel in Greek) and Apollo, in a statue displayed at Villa Borghese in Rome. In the myth, Apollo, god of poetry and music, falls in love with the nymph Daphne, without being reciprocated. Pursued by the god, the nymph escapes and shortly before being reached by Apollo she asks for help to Mother Earth, which immediately turns it into a laurel plant. Bernini manages to stop the moment when Daphne, surrounded by the hand of Apollo, arches and begins her metamorphosis into a tree: her legs become roots and her hair turns into branches. From that moment, the laurel became a sacred plant to Apollo, and with it poets were celebrated.

The properties of the laurel

Used since ancient times for its innumerable therapeutic properties, laurel has become one of the most widely used aromatic herbs in kitchens throughout the Mediterranean. Its leaves contain a geraniol rich essential oil, terpineol and eucalyptol, useful elements to alleviate stomach disorders and to reduce cough and phlegm discomfort. Laurel is also an excellent anti-inflammatory against arthritis and rheumatism. In the kitchen it is used fresh, dried or powdered.

The laurel on the plate

The strong taste of the laurel is perfect to accompany various dishes, from soups, to meat (especially game), to fish. It is often used to prepare i court bouillon, to flavor beans or lentils. Also suitable for enhancing the taste of fish, it is often used with shrimp and shellfish in general. It is then indicated with boiled chestnuts, artichokes in oil and with baked potatoes.

Laurel vinegar

To perfume your salads or to give an extra touch to creams and sauces, you can prepare a vinegar flavored with laurel. It is very easy to do, it only takes a little time for the aromatic herb to release all the essential oils that characterize it. First, take a liter of white wine vinegar, let it heat up for a few minutes in a saucepan, without boiling, and then infuse 15 fresh laurel leaves, washed and dried. Close the bottle with a stopper, leave it in the sun for three weeks and then strain the vinegar into another bottle, close it tightly and store it in a cool, dry place.

The laurel infusion to promote digestion

An all-natural remedy to aid digestion? Put five or six bay leaves in infusion in the boiling water and let them steep for about ten minutes. Then drink, you will see that the effect will be assured. If you prefer something more alcoholic, prepare a rosolio with bay leaves. Mix 800 g of sugar with 1 and a half liters of water, clean 50 bay leaves and dry them. Put them in a bowl that can be closed with 1 liter of pure alcohol. Leave to infuse for two weeks, then, after this time, filter the liquid and add it to the cold sugar syrup. Mix and let stand for two months. At this point, filter the liqueur again and then bottle it.

And now in the tutorial some tips to use laurel!

Knorr nut leaves Italy – Italian Cuisine

The multinational Unilever, owner of the historic brand, will move the production, which has been in the Sanguinetto plant in Portugal for 54 years: it has opened the procedure for dismissing 76 employees

The Knorr nut, used for decades by families to prepare broth and to flavor dishes, leaves Italy. The Dutch multinational Unilever, owner of the historic brand since 2000, has announced it displacement from production in Portugal and, therefore, the opening of the collective dismissal procedure for 76 employees of the historic Sanguinetto plant, in the province of Verona. Workers have been on strike since this morning in front of the plant, where a total of 161 people work and jams and risottos are also produced. The rationalization, however, concerns only the area of the plant dedicated to traditional bouillon cubes and not that reserved for other food productions.

Only a year ago Unilever Manifacturing Italia had closed a dispute for 28 redundancies. The Cisl, Cgil and Uil trade unions blame the industrial policy of the multinational that "despite the reorganization of last year and the sharp increase in workloads, decided without prior notice to relocate the production of the Knorr nut to Portugal and the dismissal of 76 people ".

But the reason behind the decision to block production in one establishment that has been in operation for 54 years it is clear: the traditional nut is no longer throat, as explained by Gianfranco Chimirri, communication director of Unilever Italia. In Portugal, labor costs are lower: the relocation would be the only possible answer to the "significant difficulties encountered at European and Italian level in the field of traditional stock cubes, which led to a turnover decrease of more than 10% in two years, and the need to respond to the changing needs of the market ".

The intervention, according to the multinational company, is necessary to guarantee the future sustainability of the plant, protect the other productions and put the site in a position to seize any opportunities. "Sanguinetto keeps important cards to play," says Unilever, "like the production of gel nuts, of which it is the only manufacturer in the world, which is added to the production of risotteria, granular broth and jams. In the long term, the site's strategy will be to push towards a further diversification of the portfolio towards food products more in line with market trends and towards an ever closer bond with the Italian market ".