Text 27213, 105 rader
Skriven 2009-08-08 13:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Italian mint
====================
-=> Quoting Lee Lofaso to Janis Kracht <=-

 >>Seriously Italian: Mint in Italian Cooking, Posted by Gina DePalma

 JK> I really do, thank you Jim!  Some really good information here :)

 LL> Printed and saved for future reference.
 
 LL> I had not realized how prevalent mint was in Italy, and is used
 LL> in Italian cuisine, until reading that article.

Me neither.

 LL> Learn something new every day.  :)

Yep.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale Pesto with Flat Bread & Rocket Zucchini Salad
 Categories: Australian, Italian, Breads, Salads
      Yield: 12 Servings
 
           FLAT BREAD:
      1 kg Organic spelt flour
     30 g  Salt
     30 g  Fresh yeast
     30 g  Sugar
    1/2 c  Oil
      1 c  Warm water
           Extra warm water
           KALE AND MIXED SEED PESTO:
      5 c  Fresh kale
      5    Cloves braised garlic
    1/2 c  Mixed toasted seeds & nuts
           (sesame, sunflower, pine
           Nuts and almonds)
  1 1/2    Lemons or limes, juiced
    1/4 c  Olive oil
    1/4 c  Flaxseed oil
           Salt
           ZUCCHINI AND ROCKET
           CARPACCIO:
      3 lg Organic zucchini, thinly
           Sliced
      1    Clove organic Russian
           (elephant) garlic, chopped
    1/2    Lemon, juiced
           Extra virgin olive oil
      2    Good handfuls of organic
           Rocket
      1    Handful of organic flat leaf
           Parsley, chopped
      1    Handful organic mint,
           Chopped
           Parmesan thinly shaved
           Salt & freshly ground
           Pepper
 
  Flat Bread: Mix warm water, yeast and sugar until dissolved, leave
  in a warm place to ferment and bubble. (approx 15 mins) Blend
  flour and salt. Add yeast mixture and oil to flour and mix until
  combined. Add enough water to flour until dough pulls away cleanly
  from the sides of the bowl. Leave to prove in a warm place until
  doubled in size. (approx 15-20 mins) Knock back dough and knead
  for approximately 5 minutes until smooth and elastic. Take small
  amounts of dough, roll into balls then flatten with a rolling pin
  to about 3-4mm thick. Heat a grill plate or fry pan and cook the
  flat bread on both sides until golden.
  
  Other options: Roll dough around fillings such as pesto, dried
  tomatoes, parmesan, ham and place into muffin trays in hot oven
  (180-200C) Use as a pizza dough, or roll into loaves and bake
  until hollow when knocked.
  
  Pesto: Place fresh kale and garlic into food processor and blend
  roughly. Add seeds and nuts, lemon or lime juice, and blend until
  combined. With the motor running, gradually add the olive oil
  until a smooth paste is obtained, stir in the flaxseed oil. Season
  to taste and store in the refrigerator until served.
  
  Zucchini Carpaccio: Marinate the zucchini with chopped garlic,
  lemon juice, olive oil, salt and fresh ground pepper for
  approximately 20-30 minutes. Toss the rocket with the marinated
  zucchini and fresh herbs. Top with shaved parmesan and pour over
  the remaining dressing.
  
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au
  
  Series: Dominique Rizzo
 
MMMMM

Cheers

YK Jim


... American tourists like to order it smothered in cheese.

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