Description
INGREDIENTS: Italian integral sea salt, fennel.
NET WEIGHT:150g
Produced in Italy with 100% Italian raw materials.
This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
Gluten Free, also ideal for the kitchens of Coeliacs, Vegans, Raw diets etc.
DESCRIPTION: Fennel seasoned salt condiment, made with Italian integral sea salt and fennel picked directly from our gardens to gift your dishes with a delicate aroma. Best for raw vegetables, meat, fish and bread.
METHOD OF USE: Sprinkle in minimal quantities onto roasted meat and fish, cooked vegetables and sauces as a substitute for classic salt. Add until the desired taste is achieved.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light. After use, reclose the container well. Do not leave exposed to air.
ALLERGENS: May contain traces of celery.
WHY choose CONDIMENTO AROMATIZZATO alle erbe officinali in sale FENNEL : The taste, the essence and the beneficial properties of the aromatic, fresh plants, processed as soon as they are collected from our gardens, cultivated according to the standards of biologico-SANO, are encompassed in Italian sea salt obtained using traditional techniques, without refinement or industrial procedures! Everything in one single product that allows for about 30% of the MINIMUM CONSUMPTION of salt. A small pinch suffices for a long-standing taste! EASY and CLEAN!
RECIPE RECOMMENDED BY : FENNEL BREAD KNOTS
For: around 100 knots / preparation time: 1 hour / difficulty: 3
Ingredients:
• 125g extra virgin olive oil
• Condimento aromatizzato in sale (Fennel)
• Water
• Flour
• Pepper
• Fennel seeds
Preparation: Begin preparing the dough for the fennel bread knots by forming a well of flour on a board. Add the oil and the fennel salt condiment . Form a cream in the well using a fork, and add the fennel seeds and enough water to create a firm but stretchy dough. Knead energetically until a smooth dough is obtained, then cover in cling film and leave to rest for at least 20 minutes. Divide the dough into many small pieces and make them into little sausages, making sure they are not too thin. Join the two ends to form the knot of at least 6cm diameter and press down onto the joining point with your thumb. Bring water to the boil and drop in a few knots at a time. Leave until they rise to the surface. Let them dry off on a dry cloth, and then transfer them to a grill and cook in the oven, preheated to 250°, for about 30 minutes. When the fennel knots have a nice golden colour, stop cooking, and allow them to cool. Store in an air-tight container.
