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Basil is one of the freshest fragrant herbs. One sniff and automatically think of Italian food. Although dried herbs, recipes added, you can try a lot of cool. A few chopped leaves of an ordinary dish into an extraordinary ride. What is their history?
After the Web site Help Basil, the herb comes from the Greek word for king. held greek Orthodox churches around the plants for the "religious healing are changing, that the Greeks believeTake place "in this article. Greek and British royal family has leaves like bath water and the grass has been used for medicinal purposes. Maybe that's why Basil is known as the king of the herbs.
Judith K. Mehl is also a brief history of herbs in his article "Basil: more than your herbal", published at Learn 2 Grow. The herb has been cultivated for 5,000 years. There are 60 varieties of flour, he says, "were it not for its characteristic odor," we had to workdifficult to detect. The plants are very different. Some are light green and others are dark green in color purple. When the plant flowers, has small white flowers, pink, purple or lilac.
In his book "A Matter of Taste" Sylvia Windle Humphrey describes how a plant that has captured the warmth of the Mediterranean basil bright sunlight. Her cookbook contains recipes for basil pesto (pesto alla Genovese), lasagna with pesto, vinegar and basil soup. The soup is made with greenleaves of beans, potatoes, carrots, zucchini, tomatoes, pasta, garlic and 15-20 - Mediterranean cuisine in a bowl.
Are you a surprise if you've never felt so fresh grass. Start basil and salad, the recipe is so easy to do with you need a non-Italian. Slice tomatoes and arrange on a plate. Top with slices of fresh mozzarella. Scatter torn basil leaves over the top. With salt and pepper, a little thread of olive oil over the salad andYou're done.
This recipe for tortellini salad with mozzarella, tomato and fresh basil is based on Italian recipe. Pasta absorbs moisture and may need to add more dressing on the salad, if stored in the refrigerator overnight or for several hours. Need to bring food as a pot luck dinner or picnic? This dish is!
Ingredients
9-ounce version of three cheeses and fresh tortellini
7 oz glass of roasted peppers, drained and coarselychopped
2.25 oz sliced black olives, drained
1 medium cucumber, peeled, cored and chopped
1 / 2 cup chopped celery (1 stalk)
1 cup frozen petite peas, thawed in warm water
3 large shallots, white and green parts, chopped
Rome, 3 tomatoes, sliced
1 cup diced, low moisture, part skim mozzarella
2 tablespoons chopped fresh basil
1 / 2 cup (or more) light Northern Italian salad dressing and Romano cheeseBasil
Method
Cook the tortellini cook briefly in boiling water. Do not overcook. Drain tortellini and rinse with cold water and pour it into a large bowl. The remaining ingredients. refrigerator to blend flavors for at least two hours. Makes 6-8 servings.
Copyright 2009 by Harriet Hodgson
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