Recipes

Basil paste for the winter

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Basil paste is a great way to preserve the flavor and aroma of spices for the whole winter. Fresh herbs do not disappear from the shelves all year round, but it is the summer harvest that gives the dishes a “royal smell”. The number of phytoncids, essential oils, carotenes in basil leaves is maximal when it is ripening outdoors.

How to prepare for the winter pasta from basil

Basil has several coloring options: green leaves have a delicate, sweetish taste, and the purple varieties are more spicy and saturated. Any varieties are suitable for cooking pasta for the winter, but the blank has its own characteristics:

  1. Green varieties may differ vanilla or caramel flavor, such basil is more suitable for desserts.
  2. Purple varieties are sharper, they are used as seasoning. For pasta choose varieties with cinnamon and clove flavors.
  3. The most interesting taste is obtained from blanks from mixed raw materials. For such recipes, purple and green basil are taken equally.

The taste of ordinary basil is well complemented by lemon or menthol varieties. Violet species have a sharper taste and smell, they contain 2 times more oils than green ones.

Attention! Experienced chefs recommend using shoots collected before flowering to make pasta.

As soon as the first buds are formed on the basil, the amount of aromatic substances in the leaves is significantly reduced.

Ingredients

To cook pasta with basil, you need a few ingredients, the number of which can be slightly changed.

Ingredients:

  1. Fresh basil - 500 g
  2. Salt - 1 tbsp. l
  3. Vegetable oil - 100 ml.

Salt, acting as a preservative, is added as needed. For prolonged storage, you can significantly increase the rate, focusing on your own taste.

The classic composition of all seasonings with basil, as Mediterranean dishes, involves the use of olive oil. If it is decided to replace it with another vegetable one, choose an odorless variety.

Preparation of basil for pasta is a thorough examination of the leaves, removing all dried, damaged specimens, washing and drying the shoots. Wet greenery is desirable to completely air dry. So the water remaining on the leaves, will not affect the safety of the workpiece.

Step-by-step recipe for pasta from basil

Preparation of basil does not take much time, as well as the process of cooking. For grinding and mixing ingredients, only a blender is required. For packaging ready-made pasta prepare glass containers of small capacity with the possibility of a tight closure. The optimal volume of cans - from 100 to 500 ml.

Cooking process:

  1. Basil, along with non-rounded parts of the stems, is placed in the bowl of the blender, some of the oil and the whole portion of salt are added.
  2. Interrupt the mixture to a pasty state.
  3. Pour in the remaining oil and mix again.
  4. Lay out the product in sterile jars and tightly closed.

Store the finished billet should be in the refrigerator. To increase the shelf life before clogging the surface of the paste is poured with a thin layer of olive oil.

There are pasta recipes for the winter, including vinegar and sugar. Such mixtures are seasoned to taste, trying not to spoil the characteristic flavor by adding acid. The resulting paste can be considered an independent seasoning and is not suitable for cooking classic Italian sauces.

Where can I add

Basil in the form of pasta, without any additives, can be used as a sauce for spaghetti, pasta, rice. Adding a few tablespoons of the mixture before cooking is complete gives flavor to the first course. This quality is especially appreciated in the preparation of puree soups, which are not distinguished by a pronounced taste.

When baking meat, pasta is used for pre-treatment or as a sauce to the finished dish. Basil perfectly emphasizes the taste of poultry, pork, beef, game.

Pasta added to vegetable stew will make it taste stronger and give it a delicious smell. Tomatoes and basil - a classic combination, so the preparation can be used for any dishes with tomatoes.

The taste of various cold salads can also be enriched with basil paste. The mixture can act as a sauce or an original additive. In the usual dressing enough to add 0.5 tsp. pasta for new, fresh sound familiar dish.

In winter, you can quickly cook classic Italian sauces from the finished basilic mass or create new combinations of the available products:

  1. Adding nuts, garlic and grated parmesan get pesto sauce, used in a variety of dishes or for separate serving.
  2. From fresh, canned or dried tomatoes, you can quickly cook an original sauce for pasta. It is enough to warm the chopped tomatoes, add to them pasta, black pepper and garlic to taste.
  3. Preparation is applicable in risotto, can be included in the composition of potato dishes, added to mashed potatoes and during baking.
Tip! Basil is a versatile seasoning for meat, fish, and vegetables. But one exception does exist: spice should not be added to mushrooms.

Terms and conditions of storage

Basil paste is stored in the refrigerator, the mixture does not tolerate room temperature. Sterilizing seasoning for the winter does not make sense - it will destroy its unique taste. Subject to the sterility of the preparation and packaging, the paste will last at least 12 months.

Adding salt extends the shelf life of basil. But even with the complete safety of the sauce will begin to lose flavor in 4 months. Vegetable oil reduces the lifespan of a unique bouquet of taste up to 90 days. The basil harvested at the beginning of autumn will stand lossless until the New Year holidays. Further, its properties are gradually reduced.

After opening the sealed billet, the composition deteriorates quickly, so small containers should be used for preservation. Sometimes it is recommended to freeze pasta: it is convenient to add portioned cubes to dishes, and they have a longer shelf life. But this method will greatly affect the taste - the sauce will become less spicy.

Conclusion

Basil paste prepared for winter is versatile and easy to use. This method is considered to be the best for preserving the subtle flavors of spice. When drying, freezing and marinating, the aromas of lemon and menthol can be lost and the content of essential oils in the leaves will be significantly reduced.

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