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VIII
product available.”
Star anise
Beautiful in its form, often used as
decoration, is widely used in Chinese
cuisine, Thai and Vietnamese, especially
for flavoring fatty meats like pork and
goose. It is one of the “five spices”
traditional Chinese cuisines, a mix
consisting generally of star anise, fennel
seeds, cloves, cinnamon and Sichuan
pepper.
Cardamom
Small pods light green, the seeds give
off a characteristic aroma. Widely
used in Indian and Asian in general,
combined with meat, rice and sweet,
cardamom is an essential component of
curry. In Middle Eastern countries it is
appreciated to flavor coffee. There are
more varieties (white, black, brown), but
the green is the most valuable, balsamic
aroma reminiscent of eucalyptus and
camphor.
Coriander
The leaves resemble those of parsley,
but the flavor is more intense and
pungent, slightly bitter. Usually in Asian
countries is used for sauces and salads.
Coriander seeds, however, reduced to
powder, entering in the preparation of
curry; they taste delicately citrus and
are used to flavor such as boiled rice
or mashed potatoes. In the UK they
are used in some sweets and Mexico to
flavor bread.
Turmeric
It is a golden yellow powder that is
derived from the root dehydrated.
Such as saffron, leave a beautiful color,
although it is less valuable. It is used in
combination with other spices to create
curries, soups, meat or fish. It can also
be dissolved in the water from the pasta,
which will give a nice bright yellow.
Lemon grass
Also known as citronella, it is an herb
widely used in Indian cuisine (curries)
and Thai, with a typical pungent taste
and reminiscent of the lemon. It uses
the entire stem chopped or crushed,
or cut into julienne the tender leaves
and can be used to flavor soups, fish,
shellfish, to marinate meat or raw fish,
for making sauces. Very suitable for
steamed dishes or baked.
Chews
It is a resin made from a Mediterranean
shrub (Prunus mahaleb), which is
marketed - especially in Middle Eastern
markets, where it is used to flavor bread
and pastries - in the form of crystals.
In Italy has caused a sensation, a while
ago, the plate of Carlo Cracco “Rigatoni,
resin chewing and mushrooms.” Bitter,
with a balsamic background of pine and
cedar.
Sichuan pepper
It is a berry that, despite the common
name, has nothing to do with black
pepper. Also called “Chinese pepper”
or “lemon-pepper”, it is only slightly
spicy and has a light lemon flavor.
Using the peel of these berries (seeds
real instead are discarded), which are
roasted, ground and added to last in the
dishes. They are widely used in Chinese
cuisine, especially in fish, chicken,
duck, and chicken with vegetables and
cashews. Join in different spice mix.
Ginger, the Asian root “in”
Favorite ingredient of Asian cuisines,
is appreciated since the Middle
Ages in Italy, so much so that even
Giovanni Boccaccio mentions it in the
Decameron. With a high content of iron
and potassium that make it valuable
for health, ginger root also has the
gift of stimulating digestion. Fresh,
dried or pulverized ginger is widely
used in Asian cooking and particularly
appreciated for its citrusy fragrance
and pungent. It can be used fresh, after
having peeled, sliced or grated. Powder
is often used to flavor curries, fillings
and even in soups. Ginger is used in
many desserts (such as ginger biscuits,
typical of the Nordic tradition), in the
preparation of soft drinks (ginger ale,
ginger beer) and is also marketed in
the form of candy. It is indicated as a
dressing for salads, to give a different
touch to soups.
AT PAGE 26
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Serves 4
For the dough
Flour “0” g. 280; Semolina g.120; No
eggs. 4; Tablespoons olive oil n. 4; a
pinch of salt.
For the filling
Panettone apricot and ginger g. 300;
G fresh ricotta. 300; 5 cm fresh ginger
root; a pinch of salt; A pinch of ground
Sichuan pepper.
For the sauce
No red pepper. 1; No yellow pepper.
1; No shallots. 1; Extra virgin olive
oil - Salt - Pepper; Teaspoons massalé
4(.(A05,