Aromatic Herbs Recipes
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Aromatic Herbs Recipes - Recipes
There sole in a pan with aromatic herbs It is a healthy second course of fish with a very delicate flavor. The lemon peel added at the end gives this dish a particular fragrance and freshness.
For 1 person
- 1 sole per person
- extra virgin olive oil
- bread crumbs
- 1 tablespoon mixed aromatic herbs
- fleur de sel to taste
- chopped parsley
- a little grated lemon zest
Have your fishmonger clean the sole by having you remove not only the entrails but also the skin on both sides.
Brush the sole with a little extra virgin olive oil and sprinkle it with plenty of breadcrumbs mixed with aromatic herbs.
Heat some oil in a non-stick pan and, when hot, cook the sole in it, three minutes on each side as long as it takes for it to cook well.
Add salt and sprinkle with chopped parsley and chopped lemon peel.
All herbs are fine.
- 250 g flour
- 6 yolks
- 30 ml extra virgin olive oil
- 30 ml of water
- 1 pinch of salt
- selected aromatic herbs
Put all the ingredients in the mixer, let it go at medium-low speed and when it forms a ball that comes off the edges of the bowl it is ready. Then work it manually on a floured surface, collecting the flour around it. It must be of a very elastic consistency. Cover it with cling film for an hour.
After this time, roll it on the floured surface up to a thickness of a finger. Then pass it into the puff pastry machine, remembering to lightly flour it at each step. When you have obtained a very thin and almost transparent sheet, roll it 5 times on itself in order to obtain a 3-finger-wide rectangle that you will cut into slices a few millimeters wide and unroll in order to obtain the tagliolini ready to be cooked.
For the tagliolini with sage: finely chop 7 sage leaves for 250 g of flour and then knead everything together.
For the tagliolini with basil: finely chop 12 basil leaves for 250 g of flour and then knead everything together.
For the tagliolini with chopped mixed herbs: tfinely trimmed in equal quantities (about 10 g) of thyme, marjoram, parsley for 250 g of flour and then knead everything together.
Herbs and aromatic plants can be fresh, frozen or dried, depending on the season, tastes and uses.
Fresh herbs and aromatic plants
Each plant has its own balsamic time, which is a period of time in which all the aromatic substances and essential oils are at their highest levels. Each plant has its own balsamic time, so it can be picked in that given period in order to fully exploit all its flavoring power.
Dried herbs and aromatic plants
To extend storage times, herbs are often dried, i.e. deprived of that part of water that would make them deteriorate quickly. However, during the drying process, the essential oils do not evaporate and remain inside the plant. In this way you can take advantage of their aroma even after months of harvest. Not all plants give good results when dried, for example basil changes its aroma a lot if dried. To dry the herbs, after washing and drying them, beat them up and hang them upside down in a dry, dark place until completely dry.
Shortcrust pastry is the best known and chameleon-like dough of all those that make up the universe of pastry bases, not & hellip
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Salmon with aromatic herb sauce
Take a pan, preferably non-stick, heat it well and arrange the salmon steaks on the skin side.
Add the butter to the pan and, once melted, wet the surface of the salmon with it.
Cooking should not take longer than 4 minutes or until the top of the salmon changes color.
Meanwhile, heat the oven to 180 ° C, transfer the salmon steaks to a baking sheet with the skin facing up and bake for 10 minutes.
While the salmon is in the oven, sauté the aromatic herbs in the pan used for cooking the salmon for 1-2 minutes, add the cream, season with salt and pepper and cook until you have to take the salmon out of the oven.
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The 10 best recipes with aromatic herbs
The herbs they are perfect to grow in pots and give the balcony or terrace an unmistakable color and scent. Alongside the very common basil, oregano, rosemary and thyme, practically indispensable for our culinary tradition, there are others less known and perhaps more typical of some local or regional cuisines, such as marjoram, tarragon, dill, chives, anise and juniper.
In the kitchen these plants are the real "extra touch", capable of giving each dish a unique and delicious flavor. Try them with quick and easy recipes from Salt and pepper and it will be a guaranteed success. You can start with the savory rosemary muffins, and then continue with cod with dried tomatoes and oregano, the marjoram-scented flan or the scones with figs, bacon and rosemary. And to top it off there are grilled nectarines with rosemary and lavender, with mascarpone chantilly. Enjoy your meal.
Find out more
Secret ingredients of many dishes, which in addition to improving their taste give them a unique and irresistible aroma, are often aromatic herbs.
Although they are easily available in supermarkets, it is equally easy to follow the example of the best chefs and create a splendid herb garden at home, to always have the most beautiful leaves available.
By reading our 10 best recipes with aromatic herbs, you will find many ideas and creative ideas on how to best use them and which one to choose, depending on the type of dish you want to bring to the table.
Basil, in addition to being the main ingredient of Genoese pesto, is perfect as the final touch of a simple dish of pasta with tomato sauce, while rosemary is the ace in the hole for those who love to cook meat, both grilled and cooked. oven.
Parsley goes perfectly with fish dishes, but also with vegetable side dishes, such as boiled potatoes or green beans. Sage goes well with butter in many preparations, while chives are often paired with eggs, especially in recipes of French origin, such as omelettes or crêpes.
Other herbs such as marjoram, mint and thyme can be used to flavor delicious meat dishes, or in the filling of delicious quiches and quiches, without forgetting that they can be added to flavor simple tomato and mozzarella salads.
In short, it will be up to your taste and your imagination to understand which of the many aromatic herbs can be right for you, to create appetizers with a fresh and inviting aroma, to give an extra touch to your pasta dishes, to flavor with style a roast in the oven, or to prepare a sauce, a reduction or a savory sauce, by true professionals of the kitchen.
The thousand uses of basil
He is the king of Italian cuisine and in particular of Ligurian cuisine: non c & # 8217è Pizza without basil, there is no trophy without pesto! But the thousand uses of basil do not end there: basil is the protagonist of meatballs with sauce, it is amazing in roasts, as well as in a slightly different salad.