Variety Is the Spice of Traditional Italian Cooking
By Jocelyn Iyog
Italian food has always been known for its delectable flavor that
stems from the use of rich spices and fresh herbs. A dash of spice here
and a sprinkle of herbs there can turn an otherwise boring recipe to an
authentic gourmet dish. Just like an accessory brings life to an outfit,
herbs and spices give the food its distinctive personality.
For a sure-fire way to add an instant oomph to your recipes, take note
of the following mainstays of a typical Italian kitchen:
Black peppercorns literally add spice to any dish. Italian cooks advice
against using ready-ground or powdered paper. It is ideal to grind them
fresh during the cooking process.
Basil is a fragrant herb gives off a subtle minty fragrance and delicate
flavor to tomato-based dishes. Used fresh, it adds pizzaz to salads,
soups, and pizza toppings. Fresh basil leaves are ideally torn into
pieces with the fingers. Chopped basil can quickly lose its flavor. As
much as possible, do not substitute fresh basil with its dried
counterpart.
Bay leaves are added to boost flavor of soups, stews, vegetable and
meats. It should be used sparingly because overuse can give food a
bitter taste.
Capers are tiny flavorful buds are perfect for pizza toppings and
tomato-based sauces. It should not be cooked with other ingredients and
should be added at the last minute of cooking to preserve its
characteristic aroma that is usually drowned by lengthy cooking. Take
note that the smaller variety gives off a stronger flavor compared to
the larger ones.
Chives give off a pleasant and mild savor that goes well with tarragon
and parsley. Its bright green stalks and purples flowers also make for
an excellent garnish.
Coriander seeds are used to season meat dishes, especially pork and
lamb.
Dill lends a slightly spicy taste to all dishes imaginable. It is also
added toward the end of cooking to preserve its true flavor.
Marjoram is slightly identical to oregano but has a milder flavor. It
can improve the flavor of eggs, breads, stuffings, and meat and
vegetable dishes.
Nutmeg is a very popular ingredient in Italian recipes as it can be used
to spice up savory meals or add aroma to confections.
Oregano is extremely flavorful in both its fresh and dried forms, but it
is sweeter and less pungent when fresh. It blends perfectly with
tomatoes and olive oil.
Parsley is the most popular herb in Italian cooking. Finely chopped, it
is sprinkled over sauces, soups, salads, stuffings, seafood and meat
dishes. This herb is known to be a potent source of vitamins A and C.
Rosemary is another commonly used aromatic herb that brings out the true
flavor of lamb, pork, chicken, and rabbit.
Sage imparts an earthy flavor to meat dishes and butter-bases pasta
recipes. It blends well with all other ingredients, preserving its
distinct flavor but not overshadowing that of others.
Thyme lends an almost-floral type of flavor to most food, from meat and
poultry to vegetables, and from sauces and stuffings to soups and
seafood.
Vanilla is a permanent ingredient to most sweet dishes for its pleasant
aroma and fine flavor.
Italian cooking is just all about exploring different types of flavors
and ingredients, and learning how to combine them to whip up a diversity
of great and exciting dishes. |
