ITALIAN COOKING AND RECIPES Authentic And Traditional Italian Food Recipes
OREGANO = ORIGANOThe plant oregano is a native in the Mediterranean area where it grows generously. Its Latin name, Origanum vulgare, means "joy of the mountains" (just where it is usually located growing). Oregano is very closely linked to marjoram; actually oregano is wild marjoram. Oregano is more powerful in flavour compared to marjoram and has different purposes in the kitchen. When ever cooking using oregano you need to consider it as a completely different herb and use it in a totally different way. The oregano herb has very small leaves, which possess a pungent aroma and strong flavour. Its edible blossoms are usually pink or purple and could be enjoyed in salads or used as a garnish. Oregano leaves can be used fresh or dried (the flavour is more strong when leaves are dried).Oregano is definitely the best herb to include in tomato bases in pizza. Nevertheless it is traditionally used to flavour many other dishes, such as spaghetti Bolognese, chilli , soups, stocks and stews.Making use of Oregano in CookingIf you happen to grow your own oregano, just cut off the required quantity , leaving sufficient remaining to ensure the herb can grow back properly. To make use of oregano in the form of fresh herb, clean the bunch thoroughly and remove the leaves from the hard, woody stems (if you use oregano in a bouquet garni, don’t remove the leaves from the stem but tie them to stems of other herbs).Oregano works best for a number of tomato dishes, such as pizzas, spaghetti Bolognese, chilli and a number of Italian recipes. It can also be included fresh in salads. Oregano enhances many different meats and vegetables with strong flavours including those containing zucchini, broccoli, cauliflower, aubergine and lamb. Oregano also works best for various herbs and flavourings, such as garlic, onion, thyme, basil, parsley, and olive oil.Tips for Using Oregano•Put the oregano towards the finish of the cooking process to improve its flavour•Apply oregano a little bit each time - a lot of it may result in the dish to become bitter•In case you run out of oregano, you may replace it with marjoram (but due to its milder flavour, apply two times as much marjoram)•Crush dried oregano in the palm of your hand prior to cooking to help release the essential oils contained inside the leaves•Use 1 tsp dried oregano for every 1 tsp fresh oreganoOregano is a multipurpose herb, applied to lots of dishes and particularly tomato-based recipes such as chilli, pizza and spaghetti Bolognese. It can be used fresh or dried, and it has a lot more concentrated flavour in its dried form. It's really a well-liked herb and is very popular in Italian recipes.