Dishes with basil - 491 cooking recipes

When on the kitchen table there is a vase with a bouquet of green and purple very fragrant twigs with large foliage, this is happiness. This is basil. I use green basil in European cuisine, especially in Italy.

Dishes with basil

Purple is a favorite of the Caucasus and Asia. There they call it raikhon (translated as “fragrant”). Everything is prepared with it - from delicious liquid and hot to “compote”. Soups with this herb are rich in the tastes and smell of Italian streets. Simply by decorating a quick creamy soup with one single leaf, the hostess serves a completely different dinner. The aroma is amazing, the recipe is ordinary. The dark appearance is added during cooking - it loses color, but gives the dish its full range of taste to homemade dishes. Almost every nationality cooks hot dishes with it. In the Italian culinary tradition, it is customary to use grass-colored leaves before serving (recipes - pasta, risotto, salads). In Asian and Caucasian cuisine - at the beginning (meat dishes, stews, stews). To dry this spice, you need to tear off the foliage and dry it for several days in the shade. Store in a linen bag. Did it turn out beautiful? Does it take up a lot of space? Quickly and easily rub the workpiece through a sieve or fine colander - the spice will be better than store-bought. And compact! It is added to desserts and jams. A perfect and simple jam comes from strawberries with mint and basil. These ingredients need to be sprinkled with sugar, wait for the juice to appear, boil, remove the leaves, puree and leave for the winter. The longer it sits, the more harmonious it will be with the golden toast or bruschetta.