THYME

THYME Thymus vulgaris L. Fam Lamiaceae (Labiatae). The name derives from the Greek thymos (thumos), which refers, in a general sense, to courage and vitality. It is a small shrub spontaneous to the Mediterranean area and belonging to the Labiatae family. Once fully developed, it can reach 40 cm in height. The plant assumes the form of a compact bush composed of many small branches that have lanceolate leaves of a few millimeters in length. The texture of the twigs is woody and such as to make them difficult to remove without the use of scissors. It flowers from May-June, emitting a large number of small white, pink, or lilac flowers bunched together in whorls. It likes to grow in full sun and on dry soil (excessive irrigation causes the lowering of the aroma). Its leaves contain strongly scented essential oils that have antibacterial, digestive, carminative, diuretic, and balsamic properties. In the past, apart from its healthy purposes, it was also used as an aromatizing essence during religious functions (the twigs would be burnt). Cultivating THYME
Recipies width Aromatic plants
RECIPIES WIDTH THYME
PROCEDURE
PORK RIBS WITH THYME PORK RIBS WITH THYME

Make small incisions on the edge of the ribs and pound them with a meat mallet. Lightly fry in oil some rosemary, add the ribs, salt, pepper and cook for 5 minutes, blending with some white wine. Let the ribs cool, coat them in beaten egg, then in breadcrumbs and flavor with thyme. Fry the meat. Place in the dish.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 200 g pork ribs
    • 50 g breadcrumbs
    • 30 g extra vergine olive oil
    • 3 sprigs of thime
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
LINGUINE WITH THIME LINGUINE WITH THIME

Easy and very tasty recipe, based on the preparation of a sauce made with fresh tomato, garlic, thyme and extra virgin olive oil. Lightly fry garlic till browned. Add cherry or “datterini” tomatoes, or, if not available, salad tomatoes not too ripe. Cook over high heat without a lid to avoid, especially at first, that the sauce might boil. Stir and cook the tomatoes until the breaking up of its superficial part. Then add the thyme sprigs, cook for a few minutes and then remove the pan from the heat. Cook the pasta separately and when still very “al dente”, drain fast and sauté with the sauce. Serve and enjoy preferably without cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g fresh tomatoes
    • 320 g linguine
    • 30 g extra virgin olive oil
    • 2 garlic cloves
    • 3 sprigs of thyme
    • Salt and pepper
PROCEDURE
PENNE, SWORDFISH AND THYME PENNE, SWORDFISH AND THYME

In a low pan lightly fry the garlic in extra virgin olive oil. When just browned, remove the garlic, add the swordfish cut in small chunks, and let it brown outside. Blend with white wine. Once the wine has evaporated add the fresh tomatoes, cut into large chunks, thyme and cook over high heat. To give the sauce a fresh and slightly sour flavor, use cherry or “datterini” tomatoes, while those who prefer a sharper flavor, might use tomatoes for salad. Continue cooking until the breaking up of the tomato. Add then the penne, cooked “al dente”, and sauté for a few minutes with the sauce.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g fresh tomatoes
    • 320 g penne
    • 300 g swordfish
    • 30 g extra virgin olive oil
    • 2 garlic cloves
    • 3 sprigs of thyme
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
PORK STEW WITH THYME PORK STEW WITH THYME

Coat the stew of lean pork in flour. In a pan, lightly fry garlic in extra virgin olive oil, then add the pork stew and cook on high heat for about 15 minutes, adding broth from time to time. Halfway through cooking, add thinly chopped thyme and blend with a glass of white wine. Cook for another 15 minutes and serve with a side of mashed potatoes or boiled string beans.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 400 g pork stew
    • 100 g white flour
    • 30 g extra virgin olive oil
    • 4 sprigs of fresh thyme
    • 3 garlic cloves
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
RISOTTO WITH THYME RISOTTO WITH THYME

Lightly fry onion and garlic in olive oil, add the sliced mushrooms, and brown everything until they have lost their water. Add the rice and toast with mushrooms for a while, then dilute with boiling broth, stirring carefully. With regard to the type of rice, parboiled is not recommended while varieties Arborio, Baldo, Carnaroli or Vialone are recommended. After adding the rice, continue cooking over high heat adding the broth. Halfway through cooking, add two sprigs of thyme and a glass of white wine, let it dry well and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 400 g champignon mushroom
    • 240 g rice
    • 30 g extra virgin olive oil
    • 3 sprigs of thyme
    • 1 garlic clove
    • 1 onion
    • 1 liter of vegetable broth
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
BAKED BASS WITH THYME AND POTATOES BAKED BASS WITH THYME AND POTATOES

Clean four large sea bass (about 250g each), fill the interior with a mixture of thyme, garlic and lemon slices and place them in a saucepan. Then add garlic cloves, potatoes cut into chunks and sprinkled with thyme and some scallions, all well mixed with extra virgin olive oil. Put it in the oven preheated to 200 °C and cook for 20 minutes. Serve with potatoes and a sprig of thyme.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 35 minutes


    • 1000 g large, cleaned bass
    • 500 g potatoes
    • 50 g extra virgin olive oil
    • 1 onion
    • 6 sprigs of thyme
    • 4 garlic cloves
    • 2 sprigs of rosemary
    • 1 lemon
    • Salt and pepper