Spice Days are celebrated annually on January 16th, with origins believed to date back to the late 1990s or early 2000s and official recognition in 2012. Europe, a major spice importer, has seen a near doubling in spice imports over the past decade, with Italian households averaging 5.7 packs of spices purchased per year. A survey found that 21.5% of participants increased their spice consumption, influenced by cooking shows, such as Masterchef Italia, Sempre Mezzogiorno, 4 Ristoranti, Cucine da incubo and Cortesie per gli ospiti. This trend reflects a growing appreciation for multi-ethnic flavors among younger audiences, although spices have been integral to human history for millennia. Italians favorite spices include Chili peppers, Saffron, Pepper, Nutmeg and Fennel Seeds. Obviously the typical Italian herbs such as Basil, Oregano, Thyme, Rosmary are usually used fresh in Italian kitchens.
Peperoncino
According to archaeological research, chili peppers have been used for about 6,000 years for flavoring, preserving, and even curing foods. In Italy, they have been making good use of them since ancient times. The chili pepper, known as the undisputed king of spices and a symbol of spiciness, is emblematic of Southern cuisine, particularly in Calabria, the land of 'nduja and fiery sauces. In Diamante, a town in the province of Cosenza, there is even a festival dedicated to celebrating the beauty, flavor, and various uses of chili peppers. This year, the Peperoncino Festival will take place from September 10 to 14. In Campania and Sicily, chili peppers are essential in the preparation of many traditional recipes. It’s impossible to overlook the classic combination of garlic, oil, and chili pepper, which can vary greatly by region. For example, adding curry to the cooking water can enhance the dish's flavor even further. The success of chili peppers in Italy, which were introduced at the end of the 1400s, is also attributed to their beneficial properties, including stimulating metabolism and promoting vasodilation.
Pasta con Njuda
Ingredients:
400 g (14 oz) fileja (or other pasta of your choice, see Notes below)
For the sauce:
1 small red onion, peeled and chopped; 200 g (7 oz) nduja, broken into chunks; 400 g (14 oz) small cherry tomatoes, cut in half, or passata or canned peeled tomatoes; a few basil leaves, torn into pieces by hand if large; Olive oil; Salt; to finish the dish (optional): freshly grated caciocavallo (or pecorino romano)
Preparation:
Gently sauté the chopped onion in olive oil until soft and translucent. Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time. While the sauce is simmering, bring well-salted water to a boil and cook the pasta al dente. Drain the pasta (but not too well) and add it to the sauce. Mix well, still over very gentle heat.
Serve right away, with cheese for those who want it. Grazie a Memorie di Angelina.
Zafferano - Saffron
Zafferano - Saffron, a spice with a unique charm, is the star ingredient of Milanese risotto and is cultivated in the highlands throughout Italy. One of the finest spices in the world, saffron imparts a delicate yet distinct flavor, along with a beautiful golden color that enhances the appearance of the dish. It can be found in regions such as Abruzzo, Sardinia, Marche, and Sicily, where it is used to create a traditional cheese called Piacentinu Ennese DOP, crafted from its pistils. Saffron is cherished not only for its elegance but also for its antioxidant and digestive benefits.
Risotto alla milanese
Ingredients:
180 g Carnaroli rice; 1 l Beef broth (homemade is better); 1/4 glass Dry white wine; 40 g Parmigiano Reggiano DOP; 30 g Marrow (beef or beef); 25 g of butter; to taste Sale
Preparation:
The marrow is delicate; using a high flame can burn it instead of melting it. To avoid mistakes, melt the marrow within the rice while cooking. Tip: For an intense golden color in Milanese risotto, dissolve saffron in the broth. Use saffron in pistils for the best flavor, as sachets may contain other spices.
Start by heating a pan over medium heat and adding the rice. Stir gently for about 2 minutes to toast it, but don’t overdo it, or it won’t absorb the broth properly. After toasting, gradually add white wine, allowing it to absorb before adding hot meat broth. Continue adding broth until the rice is covered, then lower the heat and cook until absorbed. This process should take about 11-14 minutes on low heat, stirring as needed.Once cooked, remove from heat and mix in butter and Parmesan for creaminess. The risotto should be slightly liquid, as it will thicken while resting. Cover the pot for 2 minutes. If it’s too dry, add a spoonful of water and mix. Your Milanese risotto is ready! Grazie a Giallo Zafferano!
Pepper
Pepper, though almost obvious, is a cornerstone of Italian cuisine. Consider examples like the Roman dishes "Cacio e Pepe," Carbonara, and the traditional Tuscan dish, Peposo. Pepper adds character without overpowering the other ingredients. Its widespread use makes it an everyday ally, perfect for enhancing meats, pasta, and even some sweet dishes. It is also an ingredient in spirits, such as compound gins with black pepper or spiced grappas that reflect the flavors of our cuisine.
Peposo - Tuscany
Ingredients:
800g beef muscle; 800g robust red wine; 300g broth (also stock cubes); 80g onion; olive oil; salt; black peppercorns
Preparation:
For the peposo recipe, remove any scraps and skin from the meat then cut it into cubes. Peel and chop the onion and put it to fry in a saucepan, preferably earthenware, together with 4 spoonfuls of oil. Add the pieces of meat to the sauté, salt them, sprinkle them with a generous grind of pepper then brown them over a high heat, turning them often so that the meat becomes well flavoured. Drizzle with a third of the wine and all the hot broth. Cover and let the meat cook over a moderate heat until the cooking juices are almost completely dry. Add another grind of pepper and a third of the wine. After it has evaporated, complete the cooking by adding the remaining wine and ground pepper. The meat will have to cook for 4 hours.
Nutmeg - Noce Moscato
Noce Moscato - Nutmeg is another essential spice in Italy, that may be somewhat hidden but is never secondary; it serves as a secret ingredient in many Italian dishes. It is crucial in the filling of Emilian tortellini and in béchamel sauce. Its warm and slightly sweet aroma beautifully enhances traditional dishes, ranging from mashed potatoes to lasagna. Fennel seeds - Semi di Finocchio are also popular, often used to flavor sausages like Tuscan Finocchiona and various liqueurs. They are treasured for their fresh flavor and digestive benefits. Similarly, cinnamon - Canella is primarily associated with desserts in Italian cuisine, such as Neapolitan puffs - Svogliatelle or Sienese panforte, but it also appears in savory recipes, particularly in certain regional meat dishes. Its warm and enveloping flavor can be found in liqueurs, like the typical Sicilian cinnamon rosolio.
Rösti con stracchino e prosciutto crudo - Rösti with Nutmeg and Stracchino Cheese and Ham
Ingredients:
400g potatoes; 4 turnips; stracchino; sliced raw ham; nutmeg; butter; salt; pepper
Preparation:
For the rösti recipe with stracchino and raw ham, peel the potatoes and turnips, grate them coarsely, mix them in a bowl, salt them, pepper them and flavor them with grated nutmeg. Distribute a couple of spoons of the mixture of potatoes and turnips in a pan (ø 12 cm) covered in butter, or extra virgin olive oil to taste, and brown it for 1-2 minutes on a high flame, mixing the ingredients. Then shape the ingredients into a low, wide omelette; reduce the heat and continue cooking for 5 minutes on each side. Repeat these operations to make 3 more rösti. Arrange the rösti on plates, complete each with 3 slices of stracchino, a slice of raw ham and a generous grind of pepper. Decorate as desired with chervil leaves. Serve immediately.
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