BASIL
Basil belongs to the Labiate family and is called Ocimum Basilicum by its botanical name. It is an annual, herbaceous plant with erect, branched stalks that grow up to 50 cm tall, with leaves of different shapes and sizes depending on the variety (in some types large as well as very small in others). The colour varies from deep green to red and there are varieties with variegated leaves. This inflorescence is a spike which forms on the vegetative apex and brings many flowers in white, blue, or pink. Basil is an aromatic plant probably of Indian origin, and was already known by the Egyptians and the Greeks. Basil contains essential oils to which are attributed analgesic, anti-inflammatory, and antiseptic properties. In cuisine, it has become the symbol of Ligurian cuisine as the main ingredient of "pesto" as well as Campanian cuisine, added to spaghetti with tomato. Cultivating BASIL
RECIPIES WIDTH BASIL
In a low pan, fry lightly garlic in extra virgin olive oil. When the garlic tends to brown, add the tomato cut into big chunks. Cook at high heat for about 5-7 minutes, stopping the cooking when the outside of the tomato begins to unravel. At this point, add the basil and pasta boiled “al dente”. Sauté for 5 minutes. Serve garnished with fresh basil leaves.
- 400 g spaghetti # 5
- 400 g fresh tomato
- 50 g extra virgin olive oil
- 10 basil leaves
- 2 garlic cloves
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 15 minutes
Put in a pestle pine nuts, basil, and garlic and crush everything until you get a smooth sauce (use the mixer if you like); then add the extra virgin olive oil and Parmesan cheese. In plenty of water, boil the bavette al dente, and then season with basil sauce.
- 400 g bavette
- 30 basil leaves
- 30 g pine nuts
- 50 g extra virgin olive oil
- 50 g grated parmesan cheese
- 2 garlic cloves
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 20 minutes
In a pan, brown garlic, celery and onion, then add the tomatoes and cook for 15 minutes. Add water in order to keep the sauce liquid. Blend everything in the mixer and add the basil cut into small pieces. Place bread in layers on a platter, sprinkling it with the sauce. Serve cold, garnished with basil leaves.
- 800 g ripe tomatoes
- 400 g slices of home made bread
- 40 g extra virgin olive oil
- 12 fresh basil leaves
- 2 garlic cloves
- 1 red onion
- 1 celery stem
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 30 minutes
In a low tray, marinate for about ½ hour, slices of chicken breast with extra virgin olive oil, lemon juice, garlic and thinly chopped basil. Cook the slices in a pan, adding the marinade. Serve sprinkling small pieces of fresh basil on the sliced chicken breast.
- 400 g chicken breast
- 40 g extra virgin olive oil
- 20 basil leaves
- 2 garlic cloves
- 1 lemon
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 15 minutes
Dip the escalopes in flour and cook them in butter with garlic. As soon as they are get browned on both sides, add the wine and continue cooking. When the escalopes are almost ready, add chopped basil and keep the sauce liquid. Serve very hot, garnished with basil leaves
- 400 g Veal escalopes
- 50 g flour
- 40 g butter
- 10 basil leaves
- 2 garlic cloves
- 2 glasses of white wine
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 20 minutes
Parboil and peel the tomatoes and place them to drain after removing the seeds. Then blend the tomatoes, 5 basil leaves, the juice of ½ lemon and a tablespoon of extra virgin olive oil. In a pan, fry lightly the garlic in extra virgin olive oil and cook the slices of swordfish over high heat. Once cooked, serve the steaks sprinkled with tomato sauce and basil.
- 600 g steaks of swordfish
- 300 g fresh tomato
- 50 g extra virgin olive oil
- 20 basil leaves
- 1 garlic clove
- ½ lemon
- salt and pepper
INGREDIENTS FOR 4 PORTIONS
Preparation time: 30 minutes
