The use of bay leaf in the kitchen dates back to the times of ancient Romans. It was regarded as an essential ingredient for the preparation of dishes with wild boar, pork and roast piglet. It was used, as it still is today, while cooking venison, because it soothes the characteristic odour of this meat, of which not everyone is fond of. In our area the bay leaf is used for meat-based gravies, as well as for fish dishes. You can add a few leaves into the water while cooking dry legumes: in this way, in addition to enriching a soup with the pleasant smell of this spice, you can reduce its flatulent effects.
Keep in a dry place away from the sources of light.
Nelle nostre zone è molto utilizzato per la preparazione di sughi a base di carne ma anche per insaporire piatti di pesce.
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