Description
INGREDIENTS: basil (Ocimum basilicum, L.) leaves.
Produced in Italy with 100% Italian raw ingredients.
Free from artificial colours and preservatives.
NET WEIGHT: 15g
DESCRIPTION: Crumbled, dried basil leaves. The intense flavour makes it difficult to combine with other herbs. Basil gives an unmistakable perfume to meats, fish, sauces and pizzas. This species of basil, the Ocimum basilicum, is also called sweet basil or Italian basil as it is characterized by a delicate and more pleasant taste. It is the same one that is used for the classic pesto alla Genovese with pine nuts, garlic and oil. READY TO USE.
METHOD OF USE: Sprinkle the crushed, dehydrated basil leaves onto raw vegetables such as tomatoes or salad or onto cooked ones such as courgette or mushrooms. It’s pleasant taste is also a great accompaniment to fish and meat, and pizza whilst it is cooking. A small quantity suffices to season a dish. To preserve the aroma, it is recommended to also add basil after cooking.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE BASIL : Our aromatic herbs are grown in the open, following the criteria of BIOLOGICO SANO, receiving all of the nutrients from the soil and sun necessary in order to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and cultivated in a CLEAN and GENUINE way. All of our aromatic herbs are collected in their precise balsamic period, then dried, keeping all of the organoleptic properties unaltered, and concentrating them, so that they are released during cooking. They have an intense flavour, so a small amount suffices to season a dish, because all of the aroma and taste is concentrated. It is a valid alternative to freshly picked basil and is usable all year round, maintaining an unaltered taste and perfume.
RECOMMENDED RECIPE: TOMATO AND BASIL MUFFIN
Number of portions: 3 people / Preparation time: 30 mins / Difficulty: 2
Ingredients:
• 2 eggs
• 90g tomato passata
• 1 yeast sachet for pies
• Dried basil
• 40g grated parmesan
• 100g flour
• 50ml milk
• Salt to taste
• Chilli powder to taste
In a container, beat together the eggs, parmesan, oil and milk. Add the flour, a pinch of salt, basil and yeast. Also add the tomato passata and chilli powder and mix together. Obtain a consistent mixture and then empty into a muffin tin. Bake at 180° for 20 minutes. Serve warm.
