Description
INGREDIENTS: Dill (Anethum graveolens, L.) tops.
NET WEIGHT: 10g
Produced in Italy with 100% Italian raw materials.
Free from artificial colours and preservatives.
DESCRIPTION: Crumbled and dehydrated dill tops. It originates from India and closely resembles fennel and anise, but this species has a much more aromatic and pungent taste.
METHOD OF USE: Pinches of dill sprinkled onto dishes seasons salmon, eggs, mollusks, potatoes and soups; dill leaves can also accompany feta cheese, legumes and bread enriched with the seeds of this species. In general, dill is a good accompaniment for boiled vegetables, grilled meat, oily fish and marinades. Amazing to sprinkle onto hard-boiled eggs. With the species you may also prepare a delicious digestive liquor and they can also infuse olive oil and vinegar.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE DILL : Our aromatic herbs are grown out in the open, receiving all of the nutrients and energy they need from the soil and the sun in order to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and grown in a CLEAN and GENUINE way, according to the principles of BIOLOGICO. All of our aromatic herbs are harvested in their precise balsamic period and then dehydrated, keeping all of their natural organoleptic properties unchanged which are then concentrated and released during cooking. Due to them having a very intense aroma, a small quantity suffices for seasoning dishes, because the flavour and the aroma are concentrated.
RECIPE RECOMMENDED BY : POTATOES IN FRESH SALSA
Number of portions: 3 people / Preparation time: 30 mins / Difficulty: 2
Ingredients
- 1 spring onion
- 300g potatoes
- 1 tuft of parsley
- 65g dill
- Extra virgin olive oil
- 1 clove of garlic
- 1 small pot of light yoghurt
- 1 lemon
- 1 small cucumber
- Salt and pepper
Preparation: Wash and cook the potatoes with the peel on, salt the water as it firsts starts boiling and boil until the potatoes are cooked (around 20 minutes). In the meantime, peel and grate the cucumber, finely slice the garlic and onion and put everything into a large bowl. Add the yoghurt, the lemon juice, the dill and the parsley, salt and pepper. Mix together, adding oil to help combine. When the potatoes are ready, drain then and leave them to cool then peel them, cut them in half, and spread the inside with the salsa.
