THY­ME: THE QUEEN OF PRO­VEN­ZA HERBS

Excelencias Gourmet - - Delicatessen -

This spi­ce has been deser­vedly ca­lled “the queen” be­cau­se it can be used in just about everyt­hing: with ve­ge­ta­bles when ma­king ra­ta­toui­lles; in such sau­ces as ta­pe­na­de; in soups, sea­food and meats. No ot­her herb is mo­re sought af­ter than thy­me to mix it with such di­ver­se foods as egg­plants and green peas, ca­rrots and mush­rooms, sea­food and meats, fowl and game meat. It pro­vi­des sau­sa­ges and hams with a spicy tas­te, and it adds fi­nes­se to figs and plums.

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