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sempre miele in the kitchen

in the kitchen

honeys are pure ingredients. we like to think of their everyday uses, as culinary ingredients, even in savory dishes. honeys sweeten, reduce acidity, are excellent bases and are indispensable in marinades or to candy fruit, as in pastry making. they are as generous as the flowers that produce them.

in the kitchen

here is a simple, basic recipe, which perfectly illustrates the harmony between sweet and savory.

  • pasta with tomato sauce / ingredients x 4
  • 300g of durum wheat pasta
  • 260g of peeled cherry tomatoes
  • 30g jerusalem thorn honey
  • 20g extra virgin olive oil
  • 80g shallots,
  • celery,
  • carrot
  • 1 bunch of basil,
  • salt and black
  • pepper to taste.
  • mince the shallot,
  • celery and carrot finely.
  • put the honey in a pan preheated at low heat and when it melts, add the minced vegetables, cook until they wilt and then add the can of peeled tomatoes with their liquid. cook the pasta, and when it is cooked halfway, drain it and transfer it to the pan with the sauce and finish cooking it in the pan. serve with basil and olive oil.

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fir

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friends of the bees

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breakfast

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energy

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cheeses

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in the kitchen

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salads and condiments

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kneading hands

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caring

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mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



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