ITALIAN COOKING AND RECIPES Authentic And Traditional Italian Food Recipes
NUTMEG = NOCE MOSCATANutmeg is in fact the seed of an exotic fruit believed to have originated from New Guinea (the exact same fruit that gives us mace, in fact). The seeds are usually light brown externally, oval-shaped, and around an inch long. On the inside, you will find densely packed layers of starchy tissues and fragrant oil. It's a part of traditional béchamel sauce and it is useful to flavour many cakes, puddings and custards .Whenever cooking using nutmeg, just as every other spice, buy it as fresh as you possibly can. Ground or powdered nutmeg will lose its flavour after some time. To achieve the maximum benefits, look at getting a whole nutmeg and grating it yourself. Use the smallest holes in any type of grater and be sure to grate just the exact amount you need at the time. Save the remaining nut inside an airtight container in a cool dry place. In sweet recipes, nutmeg will work wonderfully with dairy-based dishes and is also frequently used in custards and dessert sauces. You can also use it along with many other warm spices such as cinnamon, cardamom, and cloves in cookies and cakes.Nutmeg can also be included in savoury meat-based recipes, where it slightly improves and rounds out the flavour. You'll find it in sausage mixes, lasagnas, and ragus. Spread it on the top of desserts like cheesecake or add it to the flavouring during roasting or baking. It goes particularly well with chocolate so you can add a touch to melted chocolate if you are making a chocolate cake or mousse.With both sweet or savoury recipes, a small amount of nutmeg will go a long way - particularly if you're grating it fresh. The majority of dishes require only one-eighth of a teaspoon, and hardly ever more than a quarter. Nutmeg lasts years if you keep it dry and in a dark place.You can also use dried nutmeg in recipes but be careful not to add too much as it can be toxic when taken in large quantities and it's a very strong spice which will overpower other flavours.