A thyme that tastes like lemon
Il Thymus citriodorus, better known as citrus thyme, lemon or lemon thyme, is a singular plant: apparently it looks like the common thyme, but if you smell it better and rub the small dark green leaves between your hands a hint of lemon is perceived.
Excellent if used in expectorant and antiseptic healing teas, lemon thyme can also be used for give an extra touch to cold drinks.
Aromatic plant that has several varieties, Thyme is generally easy to grow and much loved and appreciated in the kitchen and by chefs.
The lemon thyme also gives a fresh note and a unique scent to many dishes and recipes, both vegetarian, vegan and omnivore, let's see three in particular: a Risotto from a romantic dinner, a sorbet delicate and fresh and finally one "Saracen" pasta gluten-free that will amaze you.
Risotto with lemon thyme in round courgettes
Ingredients 2 people to
> 2 round courgettes;
> a spring onion;
> 6 handfuls of large grain rice, Arborio or Carnaroli;
> a handful of lemon thyme leaves;
> vegetable broth;
> 1/2 glass of white wine;
> a spoonful of fresh robiola;
> grated parmesan to taste;
> extra virgin olive oil;
> salt and pepper.
Preparation
In a non-stick pan fry the thinly sliced ​​spring onion in a little oil, add the inside dug and cut into small cubes of the courgettes, a little salt and pepper and the fresh thyme.
Meantime bake the hollowed courgettes in the oven (165 ° C for about 15 minutes) with "lids", with very little oil and a pinch of salt.
Cook over high heat for a few minutes, then add the rice and deglaze with the wine. Cook adding boiling vegetable broth for the time indicated, taking care to turn off and stir a couple of minutes before with the cheeses and a drop of raw oil.
Serve by plating in the hollowed round courgettes, covering the rice with the respective courgette "lids".
Read also Thyme tea, benefits and use >>
Lemon thyme sorbet
Ingredients for 2/3 people
> 250 g of water;
> 130 g of sugar;
> the juice of half an organic lemon;
> a handful of fresh lemon thyme leaves.
Preparation
Bring the water with the sugar to a boil e add half of the lemon thyme leaves well washed; let it simmer for about 3/4 minutes.
Remove from heat, allow to cool and filter. Add the remaining chopped leaves. Then add the lemon juice and mix.
Put in an airtight container in the freezer for at least 4/6 hours before serving, stirring the sorbet about every 3 quarters of an hour.
Saracen fusilli with robiola, leek and lemon thyme
Ingredients 3 people to
> 250 g of buckwheat flour fusilli (gluten free);
> half a fresh robiola;
> grated parmesan to taste;
> a handful of lemon thyme leaves;
> a leek;
> extra virgin olive oil;
> salt and pepper.
Preparation
Prepare the sauté with the leek cut into very thin slices, a drizzle of oil, salt and pepper.
Sauté everything over high heat in a non-stick pan for a few minutes, add the washed and chopped thyme leaves (keeping some aside for decoration), then add the buckwheat pasta cooked al dente.
Sauté and stir in the fresh robiolina and grated parmesan; Serve decorating with the remaining lemon thyme leaves and a drizzle of oil.
Read also Thyme honey: properties and use in the kitchen >>
Photo: polluter / 123rf.com
