Is that catnip then? I think
Submitted by myabruzzohome on Sun, 10/23/2011 - 06:48In reply to A newbie all over again! by Annec
Here in Lazio we fry the
Submitted by F Bower on Sun, 10/23/2011 - 08:17In reply to A newbie all over again! by Annec
OLD CATNIP
Submitted by Gala Placidia on Sun, 10/23/2011 - 08:18In reply to A newbie all over again! by Annec
Yes, it is catnip, or "nipitella". Widely used in Tuscan cuisine, particularly to condiment "funghi porcini". For those who have never tasted it, I would say it is a mixture of mint, oregano and thyme. I make a great summer salad using lentils, onion, garlic, chopped tomatoes, cucumber, capsicum, plenty of parsley and nipitella, olive oil and a good glass of lemon juice (the secret is to use plenty of lemon juice). The taste will remind you of the Middle Eastern salad called "tabouleh", using cooked lentils instead of bulghur (couscous). You can make a variation to the above by using cooked chickpeas instead of lentils. Make it at least one hour ahead of serving to enhance flavours. Excellent with cold meats or chicken. Enjoy!