The chervil it is a very aromatic herbaceous plant typical of the Mediterranean: but do we know how to use chervil in the kitchen? Here’s what to expect!
If you love nuances in the kitchen then the chervil it will be a precious friend in the kitchen. He reminds a little of fennel, a little of anise and a little of parsley, but gives a touch of delicacy and freshness.
Chervil, identikit of the herbaceous plant
With jagged leaves and small umbrellas of white flowers, the wild chervil it has been appreciated for its characteristics since ancient times by popular medicine (and not only).
The genus of plants including chervil it is that of Apiaceae: L’Anthriscus cerefolium aesthetically it resembles parsley, but differs from it in some characteristics.
First of all, the chervil leaves they are bright green and can grow to about 20 centimeters tall.
Furthermore, the plant has small white or greenish-white flowers grouped in umbels, which add a decorative touch to its appearance.
It blooms throughout the spring and summer, helping to make the chervil not only a culinary resource, but also an ornamental element of the garden.
Chervil: properties and benefits
Before finding out how to use chervil in cookinglet’s delve into the reasons that can push us to include this plant in recipes.
The chervil it is a real source of essential nutrients for our body. In addition to vitamins A and C, it also contains B vitamins, such as niacin and folic acid.
The minerals present, including iron and potassium, help support overall health. Its antioxidant properties can help protect cells from oxidative stress.
These properties of the chervil they have made it fully included among the most appreciated natural remedies for various ailments. Its diuretic properties can help reduce water retention while its vitamin C content can play an important role in supporting the immune system. Some people also use it to relieve mild gastrointestinal discomfort.
How to use chervil in cooking
What makes chervil unique is its subtle scent and delicate flavor. Unlike other more robust aromatic herbs, such as rosemary or sage, it offers a light, almost sweet fragrance and taste, which makes it particularly suitable for dishes that require a more delicate hand.
Leaves and flowersIn fact, they can be chopped and added to salads, risottos, fish, white meats, and soups (at the end of cooking). The dried leaves are also used to prepare purifying, digestive and diuretic herbal teas.
In the kitchen it is generally preferred to use the fresh plant because during the drying process the chervil loses part of its properties.
His particular aromabetween anise and parsley with a slight hint of liquorice, is also used with fresh cheeses, in omelettes and scrambled eggs.
Simply add chervil to fresh salads or sauces and dressings to create delicious, aromatic dishes. An example? The remolata sauce.
Like many other fragrant herbs, chervil is also used for season the butter to be used in various recipes. To prepare it you first need good quality butter: let it soften at room temperature and then mix it with chopped chervil, ground pepper, a pinch of salt and a few drops of lemon.
The chervil butter it can be used for cooking vegetables, grilled scampi, stuffed pasta or in appetizers, spread on slices of fresh bread seasoned with cherry tomatoes and pitted olives.
CURIOSITY’ In the language of plants, chervil is a symbol of sincerity, because its intense aroma cannot be masked even if used in small quantities.
The holidays, with their culinary excesses, often leave a sense of heaviness and the need to purify the body. The detox soups they are an excellent way to restore balance, providing a light, nutritious and flavorful meal. These soups are not only a panacea for the body but also a real pleasure for the palate. In this article, we will discover how detox soups can help cleanse the body after the holidays, with a focus on the ingredients and benefits that they bring.
Benefits of detox soups
Internal cleaning
Detox soups help purify the organism from accumulated toxins. Ingredients such as leafy greens, ginger, and garlic stimulate the liver, the main organ in the detoxification process. Consuming soups rich in these ingredients can help restore the body’s internal balance.
Nourishment and hydration
In addition to detoxification, detox soups provide an abundance of essential nutrients while keeping the body hydrated. Ingredients such as vegetable broth, legumes, and whole grains offer vitamins, minerals and fiber, essential for a balanced diet and to promote healthy digestion.
Key ingredients for effective detox soups
Vegetables and herbs
Vegetables are the basis of any detox soup. Ingredients like cabbage, spinach, carrots, and celery not only add flavor but are also powerful detoxifying properties. Herbs like parsley, cilantro, and basil add a touch of freshness and additional health benefits.
Spices and seasonings
Spices are precious allies in detox soups. Turmeric, black pepper, ginger and chili not only enrich the taste, but also have anti-inflammatory and stimulating properties for metabolism. Adding a pinch of these spices can transform a simple soup into a powerful health elixir.
Detox soups represent one tasty and healthy solution to cleanse the body after holiday indulgences. They not only help restore internal well-being, but also provide a rich and satisfying dining experience. For food and wine enthusiasts, exploring detox soups can become a tasty journey to discover flavors and benefits that nourish body and mind.
If you are a soup lover, you must try these recipes
Here you are 20 very easy and quick first course recipes to prepare in a matter of minutes while the water boils. Simple and quick recipes that will help you solve a lunch or dinner quickly!
In the frenetic pace of modern life, where time is a precious commodity and the days are marked by commitments and deadlines, the need to prepare quick meals becomes more and more pressing. In this context, the ability to cook pasta in a matter of minutes, by exploiting the boiling time of the water, it becomes a precious solution for many families.
Why pasta?
Why pasta it lends itself to infinite variations, satisfying the tastes of all family members. Whether it’s spaghetti, penne, fusilli or gnocchi, the variety of shapes and the ease of pairing with sauces and condiments make pasta an ideal dish for those looking for quick solutions without giving up taste and quality. Thus providing an opportunity to maintain a balanced and tasty diet even in the busiest and most stressful moments of the day.
Because the need for very quick recipes
Not just mothers, but there are many dads too who find themselves in need of preparing a lunch on the go for children returning from school. Let’s imagine a mom/dad type situation.
For example, if you work in the morning and then go out to pick up the kids from school, you will arrive home around 1.40-1.45pm if you are lucky.
At this point there are two things: or you have benefited from a sauce/condiment from the night before (super recommended!), in this case just put a pan of water on the heat.
If instead you have nothing readyyou’ll have to invent something very fast at the moment because the kids are hungry. In case you have some in the pantry or refrigerator ready-made sauces, basil pesto or ready-made ragùyou are safe!
Otherwise you will have to invent some express condiments to make while the pasta water boils.
If you really don’t have any ideas, there is always a solution a nice white pasta with oil and parmesanbut after two days your little ones will take it from you!
So read our suggestions below for super quick pasta recipes and keep them in mind in times of need!
Here are 20 very easy and super quick first courses
Spaghetti with garlic, oil and hot peppers:
Heat the oil in a pan, add chopped garlic and chilli.
Cook the spaghetti in boiling water and, once ready, toss them in the pan with the sauce.
Fresh tomato pasta:
Fry the garlic in olive oil, add fresh tomatoes cut into pieces and sauté them. Add basil.
Cook the pasta and season it with the freshly prepared sauce.
Pastabutter and parmesan:
Melt the butter in a pan, add the grated parmesan.
Cook the pasta and mix it with the cream, adding a ladle of cooking water.
Carbonara express:
Brown the bacon in a pan, beat the eggs and pecorino cheese in a bowl.
Cook the pasta, mix it with the bacon and add the egg and cheese cream.
Pasta with pesto with cherry tomatoes:
Blend fresh basil, pine nuts, garlic, grated cheese and olive oil.
Boil the pasta and season it with the pesto obtained. Add a handful of cherry tomatoes.
Spaghetti with tuna and lemon:
In a pan, fry garlic and onion, add canned tuna and grated lemon zest.
Cook the pasta and mix it with the tuna sauce.
Spaghetti with bottarga and lemon:
In a pan, brown a clove of garlic and plenty of oil. Turn off the heat and add 3-4 teaspoons of already minced bottarga. Season with salt and when the pasta is cooked, transfer it to the pan. A little lemon peel and a good stir over high heat and the dish is ready.
Lemon penne:
Fry some finely chopped onion in olive oil, add the zest of an organic lemon and its juice.
Cook the pasta and season it with the lemon cream. Sprinkle with black pepper.
Pasta with ricotta cream:
In a bowl, soften the ricotta with the cooking water, add 2 tablespoons of parmesan, a little oil and form a cream.
Drain the pasta and season with the ricotta cream.
Ash pasta:
In a pan, melt pieces of gorgonzola and cooking cream. Pour in the drained pasta and add a handful of black olives chopped with a knife.
Mix and enjoy your meal!
Pasta alla puttanesca:
In a pan, fry garlic, anchovies, black olives, capers and 2 glasses of tomato puree.
Cook the pasta and season it with the puttanesca and pecorino sauce.
Pasta with courgettes and cherry tomatoes:
Fry oil, garlic, diced courgettes and cherry tomatoes in a pan over medium heat for 4 minutes.
Drain the pasta and put it back in the pan with a ladle of cooking water.
Pasta with speck and cream:
Brown the speck in strips with the oil. Add the cream. Once the pasta is cooked, pour it into the pan with a little cooking water, a sprinkling of pepper and serve.
Pasta with grated courgettes and cream cheese:
In a pan, brown the garlic with 3 tablespoons of oil. Add the grated courgettes and cook for 3-4 minutes.
Once the pasta is cooked, add everything to the pan.
Tortellini with cream:
In a pan, heat some oil with two sage leaves. Add the cream, salt and pepper, 1 tablespoon of parmesan. Heat for 2 minutes then add the drained tortellini.
Serve them immediately.
Pasta with cooked ham and cream:
Fry a little oil and a small piece of finely chopped onion in a pan. Then add the cooked ham cubes and cook them for just two minutes.
Finally add the cream and a spoonful of parmesan. Drain the pasta and season it.
Quick amatriciana pasta:
Brown bacon (or bacon) and onion, add tomato puree and pepper. Cook over high heat. Cook the pasta and season it with the sauce.
Pasta with olives and dried tomatoes:
Fry the garlic in olive oil, add pitted black olives and blended dried tomatoes. Cook the pasta and season it with the sauce.
Pasta with salmon and cream:
Fry some onion in butter, add the smoked salmon cut into strips and cooking cream. Cook the pasta and season it with the sauce.
Spaghetti with tuna and lemon dinner saving recipe
Pasta with garlic, oil and anchovies:
Fry the garlic in olive oil, add anchovies and parsley. Cook the pasta and season it with the mixture.
Pasta with rocket pesto:
Blend rocket, pine nuts, garlic, cheese and oil. Cook the pasta and season it with the pesto.
Pasta with saffron cream and shrimp:
Fry garlic in oil, add saffron and shrimp. Cook the pasta and season it with the cream.
Pasta with mushroom cream:
Fry garlic in butter, add mushrooms and cream. Cook the pasta and season it with the cream.
Penne with saffron, onion and sausage:
Fry the onion, then add the crumbled sausage and the saffron dissolved in a little pasta cooking water. Cook the pasta and season it with the sauce.
Pasta with ricotta pesto and dried tomatoes:
Blend pine nuts, dried tomatoes in oil. Add the ricotta and season the pasta.
spaghetti with garlic, oil and hot peppers
Pasta with gorgonzola and walnuts:
Dissolve gorgonzola in cream, add chopped walnuts. Cook the pasta and season it with the cream.
Pasta alla Norma:
Cook the diced aubergines in a pan with garlic, add tomato and basil. Cook the pasta and season it with the sauce.
Farfalle with salmon cream:
Cook the farfalle and in the meantime fry the garlic in extra virgin olive oil. Add smoked salmon cut into strips, cream and pink pepper.
Pasta with canned salmon:
Lightly fry the onion in extra virgin olive oil, add the natural canned salmon, mashing it with a fork. Add chopped pistachios and when the pasta is cooked, add it to the sauce. Always adding a spoonful of cooking water.
Have you found any useful ideas for your super quick lunches? If by chance you have any other recipe to suggest for a quick and easy pasta, send it to us at ordini@ricettealvolo.it
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