Tag: Mint

How to use mint in the kitchen – Italian Cuisine

What ingredients does mint serve well? And in which dishes can you use it? You will never imagine the lash that could give your menu

There are more than 300 types of mint known, each with particular characteristics and with a more or less intense aroma. For this reason, some are recommended to mitigate the taste of strong foods, such as lamb or broad beans, others, more delicate, lend themselves instead to season salads, even fruit, or sauces and sauces. In the kitchen one of the most used is the "piperita" variety, with an intense green color and a very strong aroma. It is cultivated in Piedmont, in the Moncalieri area, but it is well known and used in many countries of the world, even in England, since the 1700s. It is a very versatile herb, it is suitable for both savory and sweet preparations. In the Arab tradition, for example, it is the fundamental ingredient for a lamb soup but also for refreshing herbal teas. In England it accompanies sauces for meat and roasts. For a more delicate touch, instead, mint is used, with the smallest leaf and the most mitigated scent. It goes well with eggs, mushrooms, seafood and salads.

Peppermint with vegetables

A perfect match for the piperita is with vegetables, especially if cooked and seasoned with garlic or onion but also with vinegar. Excellent i peppers, seared, peeled and seasoned with oil, garlic and fresh mint leaves. Same thing goes for the eggplant, grilled and then marinated with garlic, mint and oil. Mint gives a very fresh touch to zucchini in scapece, which are fried for a few minutes in a little oil and then seasoned with garlic, a dash of vinegar and oil.

Chocolate-mint sorbet
Chocolate-mint sorbet.

A delicate touch with fruit salads and omelettes

On warm days nothing better than to refresh yourself with fruit salads or light and low-calorie salads. In this case the pennyroyal, more delicate and pleasant than peppermint, it gives something fresh to fruit like melon, watermelon, avocado and mango. Try to season the fresh strawberries with one syrup made of water, sugar and mint leaves: everyone will like it. In salads it is very delicate with shrimp, valerian and walnuts. The mint is also indicated with eggs, scrambled or in omelette with courgette flowers or wild asparagus.

Mint and chocolate, a safe combination

Who doesn't remember the After Eight chocolates, that bit of bitter cocoa with a heart of mint freshness? Always the binomial chocolate and mint fascinates the palates of young and old. Mint with sweets is a combination that has always been liked. So why not prepare a cheesecake with dark chocolate flakes and chopped mint? Or a cake with flour from coconut, chocolate and mint?

Mint against the Alzhaimer

The pleasantness and freshness of this aromatic herb was not enough to decide to use it more often, there is also one medical reason: a very recent Australian study shows how all types of mint have very strong antioxidant effects, useful to counteract the free radicals associated withAlzheimer's. Researchers have shown that this herb contains chemicals that could help the cognitive faculties of people with this condition.

And now some proposals to taste fresh and tasty preparations

Savory pie with peas and mint: an idea for spring – Italian Cuisine

Savory pie with peas and mint: an idea for spring

A passepartout recipe, simple and perfect for this season. One recommendation: use fresh peas!

We offer you a very easy idea, but one that works for one spring savory pie, perfect as an appetizer, as a second course or even as a schiscetta to take to the office.
The main ingredients are i fresh peas which in this season are extraordinarily sweet and crunchy. We then add to the filling also of the tender zucchini is so much mint to give a little perfume.
And the pasta brisee? We make it at home and with whole wheat flour.

Whole brisée pasta

Preparing the brisée pasta is really very simple because there are no leavening times to respect and so many ingredients to mix.
For the proposed version, just knead it with your hands 200 g of whole wheat flour, 100 ml of water and 50 ml of extra virgin olive oil.
Add a pinch of salt if you want, but it is not necessary since the filling will still be very tasty.
Once ready the dough should not rest, but you can immediately spread it with a rolling pin and stuff it.
Do you want it a little spicy? Add a pinch of curry in powder.

The filling of the savory pie

For the filling of the cake we thought of the peas which are spring and therefore seasonal.
Buy them fresh, needless to say!
Take them from the pods and add them to the rest as they are, raw and crunchy.
Besides the peas there are the zucchini. You have two choices: once cut into thin rings, you can cook them or use them as raw as peas.
To cook them just brown them in a pan with the oil and chopped onion for a few minutes. However, they must maintain their consistency without breaking completely.
To keep peas and zucchini together, use a compound based on fresh cheese. The ideal is the ricotta cheese.
If you prefer something more delicate try with the robiola, but always keep a part of ricotta too.
For a more decisive taste instead mix the ricotta with the feta.
To fill the cake you will need about 500 g of ricotta, 200 g of robiola and 300 g of ricotta, or 100 g of feta and 450 g of ricotta.

How to prepare the savory pie

Once the dough is ready, roll it out not too thin and give it a round shape. Prick the bottom with a fork and in the meantime prepare the filling.
Mix the ricotta (or a mix of cheese) with one egg and a handful of grated Parmesan. Add salt, pepper and fresh mint and then the peas and courgettes (cooked or raw) keeping a little aside.
Pour the mixture on the base placed on a baking sheet or inside a cake mold covered with parchment paper and decorate the surface with the remaining peas and courgettes.
At this point you can either create a kind of decoration with the advanced pasta creating a frame, or simply bring it towards the wind of the cake.
Bake at 180 ° for about 25-30 minutes in a static oven.

Soufflé recipe with fontina and mint – Italian Cuisine

  • 170 g milk
  • 70 g more butter a little
  • 70 g fontina
  • 70 g flour
  • 3 egg yolks
  • 2 egg whites
  • nutmeg
  • mint
  • salt

For the recipe of fontina and mint soufflés, grate the fontina; chop a bunch of mint; melt the butter in a saucepan, add the flour, stirring, and cook for 1 '. Bring the milk to a boil, with a pinch of salt and one of nutmeg, then add it to the butter and flour, stir until it boils again, lower the heat and continue cooking for 10 minutes.

Remove the pan from the heat, add the egg yolks and the grated fontina, mix well and let the mixture cool, then add the chopped mint. Beat the egg whites until stiff and incorporate them into the mixture a little at a time, stirring with a whisk. Heat a little butter in a saucepan and brush the inside of 4 ceramic cocottines (ø 8 cm), distributing it from the bottom upwards.

Put the mixture in a pastry bag and distribute it in the cocottine, which must be filled for 3/4. Bake the cocottine in the ventilated oven at 180 ° C for 15 '. Take the soufflés out of the oven and bring them to the table immediately, before they deflate.

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