Description
INGREDIENTS: Oregano (Origanum vulgare, L.) tops.
NET WEIGHT: 15g
Produced in Italy with 100% Italian raw ingredients.
Free from artificial colours and preservatives.
DESCRIPTION: Crushed, dried oregano tops. In the language of flowers, oregano has always been considered a plant that gives, relief, comfort and health. In ancient times, it was used to perfume indoor spaces, burned in large braziers together with mint and time: it alleviated horrible odours and disinfected the environment. It can be used in various dishes including pizza, caprese, salad, fish and vegetables. READY TO USE.
METHOD OF USE: The dehydrated oregano tops should be used frugally, given the intensity of the aroma, on tomatoes and mozzarella, classic dishes of a Mediterranean diet, or in fresh salads. They can also be used for seasoning meat, fish, cooked vegetables and cheese. It is a great seasoning for broth and vegetables with oil or vinegar, and furthermore is also largely used on pizza.
STORAGE CONDITIONS: Store in a cool, dry place, away from light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE OREGANO
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. A small amount suffices for seasoning dishes, because the flavour is concentrated.
RECIPE RECOMMENDED BY :OLIVE OIL AND OREGANO CRACKERS
Number of portions: 4 / Preparation time: 20 mins / Cooking time: 15 mins / Difficulty: 3
Ingredients:
• 200g type 1 ‘zero’ flour
• Water (as much as needed) (preferably mineral)
• 2 tablespoons of extra virgin olive oil + extra to dress
• 1 spoonful of dried oregano
• 1 teaspoon point of salt + extra to taste
Preparation: Mix the flour with the salt and 2 tablespoons of extra virgin olive oil and enough water to form an elastic dough that does not stick to your hands. Roll out thinly and sprinkle with olive oil and oregano, fold it over and roll it again until you have a sheet like the first one. Cut into cracker sized pieces, sprinkle with oil, salt and oregano and bake at 170° until golden. Proceed with this process until you have used all of the dough. The crackers should be thin and crunchy.
