Le olive in salamoia possono essere ancora più sfiziose se, appena aperte, sprigionano un piacevole profumo! Ecco qui la nostra ricetta con l’aggiunta in superficie delle foglie della malvarosa (P. graveolens). Ingredienti 500gr olive verdiSale finoAcquaPepe in graniFoglie di malvarosa (P. graveolens) In una ciotola, mettere le olive con acqua e sale e lasciare riposare […]
Continue readingL’uso più comune in cucina del pelargonium graveolens è quello dello sciroppo. Questo pelargonio infatti è molto usato nei paesi orientali come acqua profumata che aromatizza i piatti dolci o come semplice tisana naturale, se viene allungato con acqua. Può essere usato caldo oppure conservato in frigo per brevi periodi. Gli ingredienti sono: Una manciata […]
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