Description
INGREDIENTS: Romana spearmint (Clinopodium nepeta l.) tops.
NET WEIGHT: 10g
Produced in Italy with 100% Italian raw ingredients.
Free from artificial colours and preservatives.
DESCRIPTION: Dried, crushed spearmint tops. This aromatic herb is also called nepitella, nepetella, nepeta, mentuccia and mentastro. It is similar to mint in its aroma, and is used in the kitchen to season meat, fish, mushrooms and especially artichoke. It is also used for preparing liquor. READY TO USE.
METHOD OF USE: The dehydrated leaves and flowering tops can be scattered onto meat dishes whilst cooking, on top of lamb or boiled meat, dishes with fish or vegetables, and are especially appreciated for seasoning mushrooms and artichokes. They are also eaten raw in salad with tomatoes, oil, salt and oregano. Great in a stir fry with soya, or on pizza in place of basil.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE SPEARMINT :
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. Furthermore, our dried spearmint is very useful in cooking, thanks to their intense perfume and taste, and can be used after cooking to award a special taste to your already finished meal.
RECIPE RECOMMENDED BY : TOMATO SAUCE SEASONED WITH SPEARMINT
Number of portions: 4 people / Preparation time: 10 mins / Difficulty: 1
Ingredients:
• Tomato salsa
• Olive oil
• Garlic cloves
• One spoonful of dried, crushed spearmint leaves
• Salt
• Grated parmesan to taste
Preparation: Put the salsa, garlic cloves, salt and dried spearmint leaves in a casserole dish. Fry off on a high heat for 10-15 minutes so that the tomato sauce becomes infused with the spearmint. In the meantime, cook the pasta and then pour on the seasoned tomato sauce. Adjust the salt, add a drizzle of olive oil and parmesan if you like. Serve hot.
