PEPPERMINT

PEPPERMINT Peppermint (Mentha piperita) is an herbaceous, perennial, stoloniferous, and strongly aromatic plant which belongs to the Labiatae (Lamiaceae) family. Peppermint is a hybrid between aquatic mint and mentha viridis, which is made in England. The plant can reach a meter in height and blooms in midsummer, exposing bright green leaves and a stem that can have purple hues. The best habitat is one that exposes the plant to full sun but always retains fresh soil. Depending on the variety, there are two types: the white mint and the black mint. In traditional medicine, mint is attributed with digestive, antiseptic, and tonic properties. In cuisine, it is used in soups and sauces; in particular, to flavor lamb and for preparing liqueurs, cordials, and desserts. In addition, menthol is extracted from mint, an ingredient in many perfumes, cosmetics, and medicines. Cultivating PEPPERMINT
Recipies width Aromatic plants
RECIPIES WIDTH PEPPERMINT
PROCEDURE
PENNETTE WITH MINT AND RICOTTA PENNETTE WITH MINT AND RICOTTA

Sauté garlic in oil and, when browned, remove the pan from the heat and add chopped mint. Separately, in a low pan, toast the breadcrumbs until browned. Boil the pasta, drain and mix in the pan with the oil flavored with garlic and mint. Sprinkle toasted breadcrumbs and grated parmesan cheese. Serve hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 350 g pennette
    • 50 g Parmesan cheese
    • 30 g extra virgin olive oil
    • 20 mint fresh leaves
    • 4 breadcrumbs spoons
    • 1 garlic clove
    • Salt and pepper
PROCEDURE
MEZZE MANICHE WITH ZUCCHINI AND MINT MEZZE MANICHE WITH ZUCCHINI AND MINT

Lightly fry garlic, then add zucchini cut in small chunks and the chopped mint leaves. Cook until the zucchini have softened. At this point add ricotta mixed with the other ingredients. Meanwhile, cook the pasta “al dente”, mix it in the pan with the other ingredients and sauté with the sauce.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 320 g mezze maniche
    • 200 g zucchini
    • 250 g ricotta
    • 40 g extra virgin olive oil
    • 20 mint leaves
    • 1 garlic clove
    • Salt and pepper
PROCEDURE
RICE WITH SWORDFISH AND MINT RICE WITH SWORDFISH AND MINT

In a saucepan, sauté the onion in olive oil and half the butter. When the onion is lightly browned, add the rice and toast for a few minutes. Then add the hot vegetable broth little by little, as it is absorbed by the rice. When almost cooked, add the saffron and mint thinly chopped. Once cooked, stir the rice combining the remaining butter and cheese. Serve hot, and garnish the dish with a few mint leaves.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 25 minutes


    • 400 g rice
    • 50 g Grana cheese
    • 30 g olive oil
    • 5 mint leaves
    • 1 liter of vegetable broth
    • 1 saffron sachet
    • 2 dabs of butter
    • ½ onion
    • ½ white wine glass
    • Salt and pepper
PROCEDURE
BREAD CROQUETTES WITH MINT BREAD CROQUETTES WITH MINT

Soften the bread, after removing the crust, in a cup of milk. Wait half an hour and then squeeze and crumble it into a bowl. Add the chopped mint, two eggs, grated cheese, salt and pepper. Make small balls with the mixture, roll them in bread, and fry in oil.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 200 cl milk
    • 300 g stale bread
    • 100 cl extra virgin olive oil
    • 50 g grated Grana cheese
    • 50 g breadcrumbs
    • 10 mint leaves
    • 2 eggs
    • Salt and pepper
PROCEDURE
BEEF ROLLS WITH MINT BEEF ROLLS WITH MINT

Thinly chop garlic and mint, place in a bowl and add breadcrumbs and olive oil until you have a smooth mixture. Lay the escalopes, cutting them to obtain slices of 10 cm. Place the mixture on each escalope. Wrap each piece of meat forming a roll, pass in flour and secure it with a toothpick. Cook everything in a pan over high heat with extra virgin olive oil, lowering the heat, from time to time, with wine. Serve with a side of grilled vegetables.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 300 g beef escalopes
    • 30 ml dry white wine
    • 40 g extra virgin olive oil
    • 50 g breadcrumbs
    • 50 g flour
    • 10 mint leaves
    • 4 garlic cloves
    • Salt and pepper
PROCEDURE
POTATO CROQUETTES WITH MINT POTATO CROQUETTES WITH MINT

Boil the potatoes and mush them. Place in a bowl. Add the egg yolks, chopped mint, softened butter and grated cheese, mixing it with care. Whip the egg white, embedding them in the mixture prepared previously. Check the firmness of the dough and add breadcrumbs if needed. Shape into balls, flour them and fry in abundant hot oil. Drain on absorbent paper and serve hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 1000 g potatoes
    • 50 g mint
    • 50 g grated Grana cheese
    • 50 g flour
    • 50 g breadcrumbs
    • 30 g butter
    • 3 eggs
    • Salt and pepper