The Secrets to Mediterranean Cooking
Why are Mediterranean dishes so tasty? You may ask yourself while eating some Mediterranean food? If you eat true Mediterranean dishes, you will discover one of the secrets.
Good cooks, that are also housewives, use herbs to season their dishes.
In the Mediterranean area, many herbs grow wild.
You can find them along roads or in the woods.
Or close to the sea shore.
Or along the rivers.
Or on meadows.
They do not belong to anybody and can therefore be taken by who passes by and who is looking for them.
Actually, not only herbs grow wild.
You can also find artichokes, carrots, zucchini and pumpkins.
Rosemary is a very soft taste that can be added to meat or to vegetables, to roasted potatoes and to many soups.
Another herb that is often used, is basil that accompanies tomatoes, pasta and cheese.
Salvia may be added to pasta, to gnocchi, to meat.
If added to gnocchi or pasta, it is usually slightly cooked in some butter.
Then the brown butter together with the salvia is added to the dish.
It's delicious.
Another herb that is often used is thyme.
This is especially known in France and in Italy.
Mint is another herb.
It is different from pepper mint but not less perfumed.
In combination with other herbs, it is especially used to season meat.
Add some oregano to your soup and you will be delighted.
If the herb is fresh, it is even better.
But dried oregano can do as well.
All these herbs make a big difference to any dish.
The Mediterranean cook does not so much use salt to season the dishes.
Salt can be used in small doses but what makes something tasty are the herbs.
The above mentioned herbs do not prevail in any dish, they just add the certain touch.
In certain Mediterranean areas, something more spicy is used and it is peperoncino.
This is like a small bean and it is so spicy that eating it can take away your breath.
It is often dried and then milled.
So you can add it as a powder.
However, it can be used fresh and If you add a small piece to a dish, be it vegetables, pasta, meat, potato dishes, then it is fine.
It is a plant that helps also digest heavy meals.
Most cooks use it wisely.
Just to give taste but not to make people cough or sneeze.
The above are not all the secrets to Mediterranean cooking, but they are some of them.
And not the least ones.
Good cooks, that are also housewives, use herbs to season their dishes.
In the Mediterranean area, many herbs grow wild.
You can find them along roads or in the woods.
Or close to the sea shore.
Or along the rivers.
Or on meadows.
They do not belong to anybody and can therefore be taken by who passes by and who is looking for them.
Actually, not only herbs grow wild.
You can also find artichokes, carrots, zucchini and pumpkins.
Rosemary is a very soft taste that can be added to meat or to vegetables, to roasted potatoes and to many soups.
Another herb that is often used, is basil that accompanies tomatoes, pasta and cheese.
Salvia may be added to pasta, to gnocchi, to meat.
If added to gnocchi or pasta, it is usually slightly cooked in some butter.
Then the brown butter together with the salvia is added to the dish.
It's delicious.
Another herb that is often used is thyme.
This is especially known in France and in Italy.
Mint is another herb.
It is different from pepper mint but not less perfumed.
In combination with other herbs, it is especially used to season meat.
Add some oregano to your soup and you will be delighted.
If the herb is fresh, it is even better.
But dried oregano can do as well.
All these herbs make a big difference to any dish.
The Mediterranean cook does not so much use salt to season the dishes.
Salt can be used in small doses but what makes something tasty are the herbs.
The above mentioned herbs do not prevail in any dish, they just add the certain touch.
In certain Mediterranean areas, something more spicy is used and it is peperoncino.
This is like a small bean and it is so spicy that eating it can take away your breath.
It is often dried and then milled.
So you can add it as a powder.
However, it can be used fresh and If you add a small piece to a dish, be it vegetables, pasta, meat, potato dishes, then it is fine.
It is a plant that helps also digest heavy meals.
Most cooks use it wisely.
Just to give taste but not to make people cough or sneeze.
The above are not all the secrets to Mediterranean cooking, but they are some of them.
And not the least ones.
