New recipes

Aromatic oil

Aromatic oil


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipe Aromatic oil of of 07-10-2008 [Updated on 28-08-2018]

As soon as they give us some assorted spices, my mom and I prepare the aromatic oil. It is excellent to use on bruschetta, boiled potatoes, roasted chicken breast ... perfect to give an extra touch to foods with a not too strong flavor.

Method

How to make aromatic oil

I peeled the garlic cloves and blanched them in water and vinegar, removed the dried chilli pepper stalk and washed and dried the aromas and put everything in a glass bottle that I always keep aside to make oil.

Finally I poured the extra virgin olive oil inside the bottle.

I capped the bottle and stored it in the dark in the pantry and in a couple of weeks my aromatic oil will be ready to be used on bruschetta and potatoes :)


Homemade flavored oil: 10 recipes to flavor your dishes

Prepare a homemade flavored oil it will be very simple and fast. Make sure you sterilize the glass jars you are going to use, pour aromatic ingredients and extra virgin olive oil inside and seal the jars hermetically. You do rest l & # 8217 flavored oil for 1-3 weeks depending on the intensity you prefer. After the flavoring time, filtered the flavored oil and transfer it into labeled glass bottles that you will always keep in a dark and dry place.

L & # 8217 flavored oil homemade will help you in the preparation of fish-based recipes and meat-based preparations, but it will also be perfect for seasoning first courses or canapés for an aperitif. Here are 10 flavored oil recipes to prepare at home.

1. Rosemary flavored oil
For 1 liter of oil you will need 3 sprigs of washed and well dried rosemary. This flavored oil will be perfect for seasoning roasts and cooked meat dishes. Ideal to use raw for vegetable and spelled soups.

2. Chilli flavored oil
In addition to smelling good, the & # 8217 chili pepper flavored oil , will have to confer spiciness to your dishes, perfect for flavor the pizza and i fish-based first courses and vegetables.

3. Garlic flavored oil
L & # 8217 flavored oil with & # 8217 garlic it is prepared by pressing lightly 8 cloves d & # 8217 garlic for 1 liter of oil. Garlic flavored oil is perfect for season the spaghetti and to enrich vegetable-based dishes such as turnip greens, broccoli And cauliflower .

4. Truffle flavored oil
An elegant and refined taste, to be obtained with 2 slices of truffle for each liter of oil. Ideal for season eggs and asparagus , but also dishes based on raw meat and carpaccio of fish.

6. Lemon flavored oil
Choose a untreated lemon, with the potato peeler get the yellow peel (do not use the white part because it will make your oil too bitter) and add it to 1 liter of oil. Lemon flavored oil is perfect for dishes based on raw fish and cooked, for i shrimp and i shellfish together, but also to season delicious salads .

7. Thyme flavored oil
A liter of oil must be flavored with 4 sprigs of fresh thyme. Thyme flavored oil is perfect for enriching fish dishes baked or steamed.

8. Basil flavored oil
L & # 8217 flavored oil al basil it is prepared by putting 10 leaves of basil for each liter of oil. This oil is ideal for enrich your salads, to prepare first courses with fresh tomato or in general for quick sauces not too seasoned.

9. Oil flavored with aromatic herbs
Prepare a mince of herbs (sage, rosemary, parsley, marjoram) and add 2 tablespoons for each liter of oil. This aromatic oil will be used for main courses dal rich flavor, such as roasted meats and baked fish. Also great for a quick first course with the scent of aromatic herbs and lemon juice.

10. Orange flavored oil
Cut with the potato peeler orange skin of an orange and add it to 1 liter of oil. This oil is perfect for flavoring fish tartare and for preparing vegan sweets .


How to make aromatic oil Imagine a few drops of chili oil on a white pizza with crescenza and eggplant or to give liveliness to a vegetable salad. While garlic oil is perfect for dressing cold meat salads, roasted pork or grilled fish. And the citrus oil is ideal with alessed or grilled fish. Have some in the pantry flavored oil guarantees you a touch of different flavor even just a plate of spaghetti with garlic and oil. We tell you how they are done and we do it taking a cue from the new volume of the Silver Spoon Home preserves, soon in the bookstore. What do you need to make citrus and oregano oil? 1/2 liter of delicate Ligurian or Garda type extra virgin olive oil 2 sprigs of dried oregano Carefully wash the citrus fruits, dry them, take only the yellow and orange part of the peel eliminating any white part or albedo and reduce the peels to julienne. Transfer the peels to one sterilized bottle, add Origan And oil, seal tightly and let it sit for a week in the fridge. Aromatic oil with citrus and oregano can be stored up to 6 months. What do you need to make roasted garlic and sage oil? 1/2 liter of delicate Ligurian or Garda type extra virgin olive oil 4-5 sage leaves washed and dried Eliminate the top of the heads of garlic, transfer them to a double aluminum foil e season with a drizzle of oil. Close the foil and cook the garlic in a preheated oven at 220 ° for 30-35 minutes. Let it cool, take the internal pulp with a teaspoon and transfer it with 4-5 sage leaves in a sterilized bottle, together with the oil. Let it rest in the refrigerator for one week, filter the oil and keep it in the fridge up to 3 months. What do you need to make chilli and rosemary oil? 1/2 liter of delicate Ligurian or Garda type extra virgin olive oil 2 sprigs of rosemary washed and dried 300 g of hot red chillies Wash and dry carefully i chili Peppers, remove the stalk, cut them in half, remove the seeds and i internal filaments and pass them through a centrifuge to take the juice. Transfer it with the rosemary to a saucepan e cook it over a high flame until the 10 per center about initial volume. Let the reduction cool down, mix it with the oil, pour everything into a sterilized bottle, close it hermetically and let it rest for one week in the fridge. Could be preserved as far as a month. Cooking recipes

The Barbecue - Flavored Oil - GialloZafferano.it Recipes
The flavored oil is a touch of style for your dishes. . for example, we can blend oil and parsley together in a food processor,. details

Italian home cooking mint flavored oil recipe
do you want a particular recipe? write us. HOME RECIPES OF ITALIAN COOKING. Recipe: mint oil. Excellent for preparing grilled fish or. details

Rosemary flavored oil sandwiches, Cooking Recipes.
time to let the oil flavor, then turn off the heat,. Make & quotClick here & quot for all the other cooking recipes photographed, easy and quick to make. details

How to make flavored oil | Recipes and cooking guides
And of course by oil I mean the "good" extra virgin olive oil. Cooking and recipes / Recipes and cooking guides / How to make flavored oil. details

Reader's mail - How to prepare aromatic oil - The clove.
20 Sep 2010. The clove of garlic - Online cooking recipes. I would like to prepare some bottles of flavored oil, I have a vegetable garden and I have herbs. details


For 6 people

  • half a finely chopped onion
  • 2 tablespoons olive oil
  • 6 handfuls of rice
  • 1/2 glass dry white wine
  • 8 ladles boiling broth
  • 4 tablespoons of grated Parmesan cheese
  • 80 gr of butter
  • 50 g basil
  • 20 g mint
  • 20 g marjoram
  • 50 g parsley
  • salt

Brown the onion in a non-stick pan with a little oil.

Then add the rice and brown it for about ten seconds so that all the grains soak well with the oil. Add a little dry white wine, let it evaporate and then pour the boiling broth all at once.

Cook for about 15 minutes without ever turning (if you ever shake the pan from time to time) and continue cooking, tasting the rice very frequently to be sure it does not overcook. If the beans are still hard, add half a ladle of broth at a time and finish cooking. Remember to always turn it!


When cooked, remove the pan from the heat, add the finely chopped herbs, adjust the salt and stir in the butter and Parmesan.


For 6 people

  • half a finely chopped onion
  • 2 tablespoons olive oil
  • 6 handfuls of rice
  • 1/2 glass dry white wine
  • 8 ladles boiling broth
  • 4 tablespoons of grated Parmesan cheese
  • 80 gr of butter
  • 50 g basil
  • 20 g mint
  • 20 g marjoram
  • 50 g parsley
  • salt

Brown the onion in a non-stick pan with a little oil.

Then add the rice and brown it for about ten seconds so that all the grains soak well with the oil. Add a little dry white wine, let it evaporate and then pour the boiling broth all at once.

Cook for about 15 minutes without ever turning (if you ever shake the pan from time to time) and continue cooking, tasting the rice very frequently to be sure it does not overcook. If the beans are still hard, add half a ladle of broth at a time and finish cooking. Remember to always turn it!


When cooked, remove the pan from the heat, add the finely chopped herbs, adjust the salt and stir in the butter and Parmesan.


Aromatic courgette flan

1) Prepare the vegetables. Dip the tomatoes in a pot with boiling water for 2 minutes, drain and chop coarsely. Rinse the courgettes, trim them and cut them into sticks lengthwise 2. Reduce the remaining ones to about 3 mm thick washers. Peel the onion, chop it and set aside 1 tsp. Sauté the remaining one over low heat in a pan with 3 tablespoons of oil. Combine the washers and cook for 5 minutes, season with salt and pepper, perfume with the chopped basil leaves, transfer to a bowl and allow to cool. Repeat the operation with the onion kept aside, 1 tablespoon of oil and the courgettes into sticks.

2) Compose the pan. Spread a layer of round courgettes on the bottom of the pan, greased with oil or lined with wet and squeezed baking paper, arrange a few crescenza flakes and a few chopped tomatoes. Beat the eggs with the cream, salt and pepper, spread a little of the mixture and sprinkle with grated Parmesan cheese.

3) Complete and cook. Continue with the layers, until all the ingredients are used up and finish, arranging the zucchini into sticks. Pour the mixture into the pan, sprinkle with the remaining Parmesan cheese and breadcrumbs and bake in a preheated oven at 180 ° C for 35-40 minutes.


Pasqualina salad with aromatic oil

For the recipe of the pasqualina salad with aromatic oil, pound 3-4 juniper berries in a mortar, as many peppercorns, a pinch of thyme and a pinch of coarse salt, then add the aromatic pesto g 60 d & # 8217olio and keep in infusion (you can prepare this aromatic oil even a day in advance).

Just before serving, cut the ricotta into triangles and the asparagus lengthwise. Spread all the vegetables on the individual plates: the broad beans, the salad, the asparagus, garnished with the ricotta triangles, seasoned with the prepared aromatic oil, filtered, then immediately brought to the table.

Digital edition included

  • Abruzzo
  • Basilicata
  • Calabria
  • Campania
  • Emilia Romagna
  • Friuli Venezia Giulia
  • Lazio
  • Liguria
  • Lombardy
  • Marche
  • Molise

The Italian kitchen edition:

& copy: Editions Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milan share capital 2,700,000 euro I.V. Tax code and VAT registration number Milan no. 00834980153 company with sole shareholder

Learn to cook online with La Cucina Italiana

Start cooking now: try free for 14 days, cancel whenever you want.

  • Access dozens of online courses, without limits
  • Take new lessons every week
  • Learn from professional chefs, with hands-on video explanations and step-by-step cards
  • Have fun at any time: create your educational plan, freely from any device

Digital edition included
Annual magazine subscription
(12 issues) only € 26,40 45% discount

Over 1,000 new recipes tested for you in the editorial kitchen every year.
Hints, ideas and suggestions to have fun in the kitchen and prepare successful dishes. The Italian Cuisine, recently renewed in its graphics, also offers columns ranging from cooking school to food education for children, from food and wine tourism to new trends.

The benefits are so many, including the ability to read your magazine on a tablet!

The subscription includes all digital editions on tablets

Do you want to subscribe? Are you a subscriber but the copy did not reach you? Have you changed your address?
For these and other questions, the Subscription Service is at your disposal:
E-mail: [email protected] Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00. Fax: 199 144 199
Go to customer service
Do you want to request a backlog, a newsstand issue or a special? Go to the arrears service

* The cost of the call for landlines from all over Italy is 11.88 euro cents per minute + VAT without connection fee. For mobile calls, the costs are linked to the operator used.



Comments:

  1. Yozshull

    you were not mistaken, exactly

  2. Zackery

    This is a very valuable answer

  3. Lloyd

    Bravo, that's just a great thought.

  4. Mazum

    What an interesting message

  5. Colvert

    I think you are wrong. I'm sure. Let's discuss.



Write a message