Parsley is a subtly flavoured herb that is often used as a garnish. There is, however, a particular Italian pasta sauce that uses parsley as one of its main ingredients along with garlic and anchovies. Like most Italian herbs it can be used to flavour soups, salads, meat marinades and dressings.

Rosemary is an herb that has a wonderful aroma and is used extensively in roasted lamb and grilled meat
dishes. It can be used making Italian breads especially focaccia. All types of seafood, poultry and vegetable dishes are enhanced by this herb.

Sage is traditionally used in the preparation for stuffing for meat and poultry, and occasionally to flavour soups and sausages. In the Tuscany region of Italy, sage is used to flavour many of their bean dishes including soups and Salads. Another Tuscan speciality is Saltimbocca, a veal dish, which includes sage.

Italian herbs

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Herbs and Spices essential to the art of Italian cuisine

Each region of Italy has its own culinary specialities and different and unique ways of presenting and preparing some of the most commonly known Italian dishes. However, though there may be additional ingredients that are particular to a certain region there are some generic herbs and spices that are used in almost all Italian cuisine.

One of the most well used a distinctively flavoured herbs used in Italy is Basil. Along with Oregano it is used to flavour many different recipes and dishes. It is the main ingredient in pesto, adds distinction to salads, and salad dressing. It is also used in the preparation of breads, and most traditional Italian pasta sauces, not to mention in marinades.

Italian herbs and spices

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Italian blends, are, as the name suggests a wonderful blend of typical Italian herbs and spices. Cruets Gourmet Italian herbs and spices blend have been created for ease of use and can be used in the preparation of many dishes such as soups, pasta and casseroles. The can be used in their dried form or rehydrated to enrich the flavour of olive oil in a bread dipping recipe.

Tomatoes are really the foundation of many Italian recipes and can be used fresh or dried. Dried tomatoes have a more intense flavour than fresh and many recipes call for their use for this reason. You might like to
try dried tomato flakes when you are preparing soups, sauces or casseroles.

In the north of Italy, Basil is the herb used to add flavour to tomato sauces. The use of fresh or dried basil is dependant upon the time of year. In summer, fresh basil is at its best, and in winter the use of dried basil is recommended. However, in Southern Italy oregano is generally used in the preparation of various tomato sauces and dishes, except for the southern Italian dish called Caprese salad which always calls for the use of basil.

The important thing to remember when using oregano and basil is that they should never be combined in the same dish. Whatever recipes you plan to prepare it is essential that all your ingredients are fresh, so that means using vegetables within two days of purchase. In every case freshly milled pepper is always ground directly onto the food.

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Garlic

Italians use garlic extensively in the preparation of many of  their recipes. Garlic is actually packed with essential vitamins that help maintain a healthy heart and help the body resist other infections. The content of vitamins A, B, and C are extremely beneficial. Garlic is an onion like plant cultivated in southern Europe and is bulbous in shape and breaks into cloves when opened. It has a distinctive powerful aroma and flavour. Garlic can be bought in quantity as it is easy to store in a fridge or cupboards for a length of time.

Olive Oil

The mainstay of Italian cuisine is olive oil and it is most widely used in Mediterranean countries. Extra virgin olive oil is high quality oil which is due to the means by which it is processed. Extra virgin olive oil is naturally quite expensive and it is use is preferred to other olive oils. However, as this is somewhat of a luxury item you may prefer to use ordinary olive oil if it is more affordable, but always ensure you choose the best quality you can find. There are many different types and quality of oil and it is important to choose the right one. A dedicated chef specialising in Italian cooking will never compromise on the type of oil he use. The recipes contained in this book include the use of extra virgin olive oil. Though preference is given to the use of butter by some chefs they will often add a little olive oil because of its authentic sublime flavour.

Herbs and Spices

In an Italian kitchen, the use of herbs and spices is essential and they will always be prevalent. Basil, Italian flat leaf parsley, all of the fresh variety, and oregano which can be used dried or fresh, are the most widely used in Italian recipes. Herbs such as basil and parsley are so often needed in the preparation of recipes that it is a good idea to have plenty in your kitchen, or even cultivate them yourself. They can easily be grown in pots or planters on a shelf as long as there is plenty of natural light. In Italy oregano is sold dried on the stem and it is the only herb that it is preferable to use in its dried state. This should be stored in an airtight container for the best results. Rosemary is another herb that is very aromatic in the use of Italian cooking and works well in many recipes.  If you need to create a spicier dish you should consider dried red pepper flakes.

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Focaccia Artichoke Paste

1 bay leaf
2 sprigs thyme
4 peppercorns
1 cup lemon juice
1/2 tsp. salt
8 artichoke bottoms, trimmed
1 cup pitted green olives (Sicilian)
extra-virgin olive oil
1 focaccia sliced into two inch squares (sixteen squares)

In a saucepan, mix the lemon juice, salt, thyme, peppercorns, and bay leaves with two cups of water and bring to a boil. Cover and allow to boil for 15 minutes. Add the artichokes and boil for about 5 minutes or until the artichokes are tender when pierced with a fork. Drain the mixture and allow to cool. Combine together the olives and artichokes and chop them together with a knife until you have a very fine paste. Now mix in the olive oil. The result will be a soft paste. Spread the paste onto the focaccia squares and sprinkle with salt. Serve immediately.

Serves 8

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Bread is definitively the most important part of the Italian diet. Dating back to the earliest of times, bread has earned its place in every part of the human diet. Bread is the main ingredient in many Italian recipes for a side dish, appetizer, or tasty treat. The baguette, Sicilian panelle, potato rolls, simple dinner rolls, and garlic bread can all compliment any meal. Croutons are the perfect addition on top of a salad and when stuffed inside a turkey makes a savory stuffing. Bread crumbs are added to many recipes to provide substance.

No culture has perfected the uses of bread as the Italians have. Italian bread dipped in olive oil makes for the tastiest of snacks. The baguette, ciabata, and Tuscan breads are some of the varieties to pick from. Traditional Italian bread defines what bread is meant to be. Italian bread placed on the shelf of your neighborhood supermarket is light and pale. If available, traditional bread that is heavier
and crusty is preferable.

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