Oregano in cooking is used fresh or dried. Spice is a mandatory component of the mixture of “Provencal herbs”, which also includes:
-rosemary;
-thyme;
-basil;
-sage;
-peppermint;
-marjoram;
-savory.
Oregano goes well with these herbs, together they give the dishes a unique taste and aroma.
What Dishes are Oregano Added to?
Oregano is used in the preparation of meat and chicken dishes, fish and seafood, vegetables and mushrooms, tomato and meat soups. In Italy, chefs often use oregano seasoning for pizza: its delicate aroma and delicate taste perfectly complements tomatoes and cheese.
It is impossible to imagine Italian pasta, lasagna, Greek salad without spices. It is added to casseroles, omelets, drinks (beer, kvass, wine, tea). Oregano can be found in various spicy mixtures designed to improve the taste of sauces, mayonnaise.
When and How Much to Add?
Oregano seasoning should be added to dishes in minimal quantities so as not to drown out the natural taste of products or the aroma of other spices.
When cooking according to the recipe, it should be borne in mind that a tablespoon of fresh oregano contains as much as dried in a teaspoon — about 4 g.
Dry seasoning, like fresh oregano leaves, is advised by professional chefs to add 5-10 minutes before the end of cooking.
Sauces and dressings for salads and desserts with spices are prepared in advance (at least 2 hours in advance) so that they have time to brew.
How to Replace Oregano?
Oregano has an original taste and aroma that is not inherent in other spices. However, if there was no spice at home, it can be replaced in a dish:
-majorana;
-with a mixture of “Provencal herbs”;
-green basil;
-thyme.
This dish, without a doubt, is worthy to decorate a festive table, but it will also come in handy in the everyday menu. As a festive dish and a delicious sandwich for breakfast.
Our filling gets a bright golden color, thanks to the pumpkin… after all, it gives any dish a rich sunny shade and a piquant, sweet taste, enriching it with a lot of useful substances and allowing us in any… even the rainiest and darkest autumn day to see the real sun on your table. Terrine, which has a delicate and unusual taste, is quite suitable for both a festive table and a quiet family dinner. Spicy sweetness of pumpkin, juicy tenderness of turkey, fried mushrooms… in a cloud of spices and light beer.
Risotto with mussels and squid, with vegetables in chicken broth. A hearty and delicious dish. The taste is vegetable, cheesy. I love to cook it, I recommend it to you.
From the first spoon I fell in love with soup. Even with those mussels that are sold here, and not in Italy. Delicious, and that’s it. Bright, fragrant, and a little fancy and even refined. Come, we will prepare a soup with mussels and serve it with mussel kebabs.
Mussels in tomato sauce according to a recipe from Italy. Often ordered in restaurants. Cooking at home is also easy and unpretentious. The taste of tomatoes and fish. Try to cook.
A great option for cooking such cutlets both for a picnic and for a festive feast. We decided to grill them on coals, but a sudden downpour changed all our plans. But only plans for the cooking option! The appetite and taste of the dish did not suffer at all from the fact that we cooked it in the oven: tender, tasty, fragrant, soft and very juicy!
Take note of this simple recipe. Anyone can handle it. These canapes with chicken fillet and vegetables, which can be dipped in a very tasty sauce, are suitable for an aperitif, a party and any other occasion when you need a light snack.
Everyone wanted to refresh the salad with their favorite dressing, and our family liked the taste. I hope that you will be able to appreciate the refueling. Very tasty, simple, affordable, beautiful, elegant. A very colorful and very tasty salad, just in order to dilute complex meat dishes.
