CHIVES

CHIVES The chives (Allium schoenoprasum L.) is an herbaceous, perennial plant of the Liliaceae family. It is a resistant herb which originates from underground bulbs from which emerge cylindrical, elongated leaves. It lives well in full sun or partial shade. Native to northern Europe, it was known since Roman times and was used in Celtic rituals to ward off the evil eye and evil spirits. The leaves' aroma is similar to that of the onion. Various depurative, digestive, diuretic, and antiseptic qualities are attributed to it. In cuisine, it is used to flavor meat, fish, and even vegetables (potatoes). In modern cuisine, chives are used to tie bundles or rolls with vegetables. Cultivating CHIVES
Recipies width Aromatic plants
RECIPIES WIDTH CHIVES
PROCEDURE
GNOCCHETTI (LITTLE DUMPLINGS) WITH CHIVES GNOCCHETTI (LITTLE DUMPLINGS) WITH CHIVES

They consist of dumplings made with water, eggs and flour, seasoned with a sauce of chives and sausage. Prepare the little dumplings with flour, water and eggs. On a side prepare the sauce by light frying the chopped sausage in butter, smooth with white wine and, when it is almost cooked, add a sprig of chopped chives. Once cooked place the little dumplings in the pan and serve sprinkled with grana (parmesan) cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 300 g white flour
    • 150 ml water
    • 100 g sausage
    • 100 g butter
    • 50 g grana (parmesan) cheese
    • 3 eggs
    • 1 sprig of chives
    • 1 cup of white wine
    • salt and pepper
PROCEDURE
POTATOES WITH CHIVES POTATOES WITH CHIVES

Take 4 potatoes, wash them thoroughly and wrap in foil and cook in the oven at 180 °C for about 50 minutes. At the same time take a creamy cheese (goat cheese, cottage cheese, or ricotta) and mix it with chopped chive. When the potatoes are cooked, cut them from the top down to 2/3, opening them so that you can insert cheese with chives in the incision. Serve while still hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 400 g potatoes
    • 300 g creamy cheese
    • 1 sprig of chives
    • salt and pepper
PROCEDURE
CARROT SOUP WITH CHIVES CARROT SOUP WITH CHIVES

In a pan, brown onion and gradually add milk. Add the carrots, cut into small pieces, the chopped chives and add water, bringing all to cooking. When the carrots have softened, chop 2/3 with the masher, adding water, so that the mixture remains liquid. Bring to boil and add short pasta. Serve hot with grated cheese and a drizzle of extra virgin olive oil.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 500 g boiled carrots
    • 200 g parmesan cheese
    • 200 g pasta corta
    • 30 g extra virgin olive oil
    • 1 sprig of chives
    • 1 cup of milk
    • Salt and pepper
PROCEDURE
POTATO OMELETTE WITH CHIVES POTATO OMELETTE WITH CHIVES

Beat the eggs in a container, adding ½ cup of milk, thinly chopped chives and grated Parmesan. Once the mixture is blended, add the boiled potatoes cut into thin slices. Pour the mixture into a nonstick low pan with hot oil. Cook over low heat for about 5-7 minutes, covered with a lid. When the top of the omelet is curdled, using a plate or the same lid, turned over the omelet and cook for 5 minutes. Serve warm or cold.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 200 g boiled potatoes
    • 30 g extra virgin olive oil
    • 20 g Parmesan cheese
    • 6 eggs
    • ½ cup of milk
    • 1 sprig of chives
    • salt and pepper
PROCEDURE
STEAMED PLAICE WITH CHIVES STEAMED PLAICE WITH CHIVES

Parboil the chives and chop it thinly. In a saucepan melt the butter and add the flour, stirring slowly so as not to form lumps. Continue cooking low heat, pour the hot milk, stirring so as to blend the mixture well. Add yogurt and chives and bring to boil. Meanwhile boil the plaice filets and place them on a heat-resistant dish. Cover the filets with chives sauce, and bring to the table with a drizzle of extra virgin olive oil. Garnish with blades of chives.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 400 g filets of plaice
    • 100 g milk
    • 50 g yogurt
    • 20 g butter
    • 40 g flour
    • 1 sprig of chives
    • salt and pepper
PROCEDURE
BOILED BEEF WITH CHIVES MAYONNAISE BOILED BEEF WITH CHIVES MAYONNAISE

Boil the eggs and let them cool. Put them in a mixer and add anchovies, capers, gherkins, garlic, chives and extra virgin olive oil. Blend all the ingredients until you have a smooth sauce and add it to the mayonnaise. Cut the boiled meat and place it on a bed of sauce. Cover the meat with additional sauce and serve warm.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 600 g boiled meat
    • 50 g mayonnaise
    • 30 g extra virgin olive oil
    • 10 pickled capers
    • 4 pickled gherkins
    • 3 hard-boiled eggs
    • 2 anchovies in oil
    • 1 sprig of chives
    • ½ garlic clove
    • salt and pepper