Italian cuisine is loved all over the world. Many dishes invented in this sunny Mediterranean country are firmly rooted in the cuisines of other countries. Different regions of Italy have their own culinary traditions that differ from each other, but they all have a lot in common. For example, Italian chefs do not recognize the mixing of a myriad of ingredients for one dish. Typically, the list of required products consists of no more than five to six items. What is the secret of the rich tastes and aromas of Italian dishes? The answer is simple - in the use of spices and seasonings. It is they who fill the dishes with tastes, determining what their character will be: tender, passionate or calm.
Italian herbs are loved not only in their homeland, but also far beyond the borders of the sunny peninsula. This name does not characterize the origin of plants at all - in fact, they grow in many places. It was in Italy that they simply invented to mix selected components in certain proportions. Which gave the name to this seasoning.
Structure
The classic set includes several plants, dried and crushed. Oregano, basil, thyme, marjoram, garlic and onions are the basis of the Italian herbs set. The composition sometimes includes more piquant components that make the taste even more unusual: kaffir lime, lemongrass, leaves of shambhala.
Plants are dried and then ground. Seasoning has a pleasant dark green tint.
Cooking Application
A mixture of Italian herbs is widely used in the national cuisines of many Mediterranean peoples. It is seasoned with Greek appetizers and salads, French pies and soups, and added to Spanish sauces and gravy. The aromas of herbs go well with dishes loved by many peoples living away from Italy. This mixture is suitable for fragrant dishes of Mexican cuisine, in harmony with the Far Eastern dishes. It is widely used in our country.
And of course, Italian herbs - seasoning, which is used in the preparation of pizza, lasagna, pasta. She perfectly emphasizes the taste of meat, fish, poultry. A small amount can shade the exquisite taste of seafood.
This seasoning can be added to pizza dough, closed cakes, bread, baguettes. They also make a wonderful sauce with it - just mix 2 tablespoons of seasoning with two hundred grams of olive oil. It is quickly filled with aromas and will come in handy when preparing salads, snacks, meat gravy, stewed vegetables and many other dishes.
Add this seasoning is best at the very end of cooking. So you can keep the maximum taste.
How to cook yourself
All the ingredients that make up the Italian herbs mixture can be easily obtained from us. If you want to cook this seasoning yourself, you can use fresh or already dried plants.
To dry herbs, special drying for food will help. Place the washed branches on the grate, select the appropriate mode recommended by the manufacturer. Dried herbs can simply be rubbed into a jar and mix. Onions and garlic are preferably cut into pieces before drying.
In the absence of clever technique, just hang up grass bunches in a ventilated, darkened and dry room. A small bundle will dry in 2-3 days. Avoid direct sunlight, otherwise the herbs will turn yellow and lose their aromas.
Oregano, marjoram and basil are easy to get. But savory problems may arise. But do not lose heart because of his absence on the shelves with greens! Look for this plant in the most ordinary pharmacy. It is inexpensive, and most importantly - it has a laboratory certificate of quality.
How to store
Italian herbs will retain all their aromas and tastes for a long time, if stored properly. Sealed glass, wood, ceramic or clay dishes are best suited for these purposes. Even if you buy seasoning in a bag, pour it into a special jar for storing spices.
Benefit
The standard mixture of seasonings "Italian herbs" is rich in vitamins, minerals, volatile and other biologically active components. It will fill your dishes not only with rich sunny aromas, but also with beneficial substances.