Tag: savory

Anise: how to use it in sweet and savory recipes – Italian Cuisine

Anise is an ancient spice, used for a very long time in the kitchen and which lends itself to use in many sweet and savory recipes. Let's find out how to use it correctly

Anise is one of the spices older and used in the kitchen. It was already used in antiquity by the Egyptians and Romans for aromatize dishes and drinks thanks to his digestive qualities and regenerating. His taste it tends to be sweet, with an aroma reminiscent of fennel and mint.

The anise it is a very versatile spice that manages to flavor sweet and savory dishes, accompany vegetables and cheeses and to prepare herbal teas, an exquisite one liquor – used very often as a digestive – also simple to make at home and even gods ice creams.

In kitchen, as mentioned, it lends itself to various uses. If in ancient times it was used above all to spice the meat (especially chicken, pork and rabbit), now in use of this aromatic spice it really knows no bounds.

how to use anise in the kitchen sweet and savory recipes preparations ideas Italian cuisine

How to use anise in savory recipes

The main use of anise in savory recipes is to flavor the bread and i Biscuits homemade and give its very special and spicy taste to the meat, especially that of beef and pork and the White meat.

It can also be used – as often happens in the cuisine of the countries of northern Europe – to give its particular flavor next to soft cheeses and to prepare vegetable side dishes such as onions.

Anise is perfect to accompany typical winter soups, for a soup delicate and enveloping, the broth and for one farinata of chickpeas only. Anise in first courses? Even in starred recipes, like this one risotto with black cabbage.

Those who love savory biscuits can try it in the typical recipe of the salty biscuits from Roccalbegna, simply delicious.

How to use anise in sweet recipes

Anise is the ideal spice for also flavor dessert recipes.
Cakes, Biscuits, gingerbreads, pandolci, dried fruit, Croissant: its uses in the kitchen are practically endless!
There are the traditional sweets – like those of Christmas And Easter – and regional sweets, such as the famous ones Ferratelle from Abruzzo.

It can also be used to flavor fruit , for example for a fruit salad delicious or pears with Muscat.

This precious spice it is also used in the preparation of ice creams, especially icicles.

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Savory recipes with oranges – Italian Cuisine

How to use oranges in savory dishes? Here are the best recipes to scent first and second citrus fruits and salads

In winter the oranges they color our kitchen with sweetness and exceptional beneficial properties for health. Natural or in a juice are the most classic ways of consumption, but there are many other possibilities to fill up on vitamins. And we are not talking about the usual uses in desserts: a touch of orange can pleasantly transform even savory dishes, first courses And seconds as well as the salads. How?

In the gallery above you will find many savory recipes with easy and tasty oranges, while below the tips to start experimenting.

How to use oranges in savory recipes: the juice

Orange juice is a precious ingredient for the whole menu.
Quite simply you can use it as citronette, mixing together the orange juice, extra virgin olive oil, salt and pepper. Ideal for dressing salads and vegetables in general.

Orange juice can also come in handy for marinate meat and fish before cooking.
Marinating is a technique that allows you to give the ingredients aromas and softness. Try it with chicken or salmon, letting it flavor for at least 4 hours in orange juice together with the herbs and spices that best suit your taste.

Using orange juice during cooking can also make the ingredients tastier by glazing them, as in the case of pork escalopes with orange or duck with orange.

How to use oranges in savory recipes: the zest

To give a citrus note to the preparations, simply use the orange peel.
First of all, it is important to always choose organic oranges, grown without the use of chemicals and therefore with an edible peel.

The orange must be grated, making sure to use only the orange part, since the white part it is more bitter. Use it in the creaming risotto or directly on pasta after cooking: it will win you over even on spaghetti with tomato sauce.

The zest remains a very valid ingredient even within doughs, like that of scones, or to flavor mousse and savory creams.

How to use oranges in savory recipes: sliced

After learning how to peel oranges live (here the video tutorial), you will not resist the temptation to add a few slices to your salads. The result is surprising, thanks to the contrast between the sweetness of the citrus fruit and the flavor of the other ingredients.

The cult couple is definitely the orange-fennel one, but a little creativity is enough to try new taste sensations every time. For example, combine oranges with radicchio, olives, onions or tuna to whet your palate.

Find many other ideas in the gallery above

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Savory saplings – 's salty saplings recipe – Italian Cuisine

First of all, wash the spinach well, transfer them still dripping with water into a large pan, close with the lid and let them dry over low heat for a few minutes, then drain and blend them.

First add salt, oil and wine, then also flour and yeast and knead quickly.

Roll out the dough on a lightly floured surface and, with a tree-shaped mold (mine was about 8 cm long) make your pretzels.

Arrange the saplings on a baking sheet lined with parchment paper, brush them with a little milk and decorate with the seeds, then cook for about 15 minutes at 180 ° C, in a pre-heated ventilated oven, then remove from the oven and leave to cool.

The savory saplings are ready, you just have to serve them.