Description
INGREDIENTS: Bay (Laurus nobilis L.) leaves.
NET WEIGHT: 7g
Produced in Italy with 100% Italian raw materials
A CLEAN and GENUINE product free from artificial colours and preservatives.
DESCRIPTION: Whole dehydrated bay leaves. The subtle and penetrating aroma of bay leaf develops the flavours in legumes, vegetable soups and cooked vegetables. The leaves, dried, lose the slightly bitter taste and acquire a sweeter and pleasant flavour. READY TO USE.
METHOD OF USE: Bay tree is used all over the world to season dishes of every kind: stews, stuffed dishes, soups, marinades and sauces. Bay leaves, also when dehydrated, do not lose the aroma during the course of cooking and, thanks to their intense flavour, with just one leaf it is possible to infuse a dish for 4-5 people. Remove the whole leaves before serving the meal.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light. After use, reclose the packaging well. Do not leave exposed to air.
ALLERGENS: May contain traces of celery.
WHY choose ERBE AROMATICHE DEIDRATATE BAY LEAF : 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.
Our dehydrated bay leaves are characterized by a fresh and intoxicating perfume and taste! This is because 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. The dehydration of the bay leaves gives them a sweeter and more pleasant flavour, adjusting the consumption to be suitable even for the most difficult-to-please diners.
RECOMMENDED RECIPE : MUSHROOM STEW
Number of portions: 4 / Preparation time: 10 mins / Cooking time: 40 mins / Difficulty: 4
Ingredients:
• 300g mushrooms
• 2 big red skin potatoes
• 15-20 datterini tomatoes
• 1 brown onion
• 1 clove of garlic
• 2 dried bay leaves
• Salt
• Extra virgin olive oil
Preparation: Cut the mushrooms into large pieces and boil them in a bit of salted water for around 10 minutes. Cut the garlic and onion and fry off in a pan with 2 tablespoons of oil. Add the boiled mushrooms and bay leaves and season. Cut the potatoes into big pieces and the tomatoes into halves and add them to the mix. Mix everything together well, adjusting salt content if need be, and then cover with a ladle of hot water. Cook on a high heat until the potatoes are cooked. If you like, you can serve this with a scattering of fresh parsley.
