Guida alle Erbe
Padroneggia erbe fresche e secche: profili di sapore, conservazione e conversioni.
Erbe tenere
Basil
Sapore: Sweet, peppery, anise notes
Usi: Pesto, caprese, curries
Cilantro
Sapore: Bright, citrusy
Usi: Salsas, curries, salads
Parsley
Sapore: Fresh, slightly bitter
Usi: Chimichurri, garnish
Mint
Sapore: Cool, refreshing
Usi: Salads, drinks, lamb
Erbe resistenti
Rosemary
Sapore: Pine, eucalyptus
Usi: Roasts, focaccia, potatoes
Thyme
Sapore: Earthy, floral
Usi: Stocks, braises, roasts
Oregano
Sapore: Robust, peppery
Usi: Pizza, tomato sauces
Sage
Sapore: Earthy, musky
Usi: Brown butter, stuffing
Erbe asiatiche
Thai Basil
Sapore: Anise, spicy
Usi: Stir-fries, curries, pho
Lemongrass
Sapore: Citrusy, floral
Usi: Curries, soups, teas
Kaffir Lime Leaves
Sapore: Intense citrus
Usi: Curries, soups