Michael Angelo’s
Key Ingredients |
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Italian
Herbs & Spices
In the Italian countryside, cheese
is such an essential part of daily life that you often see wheels
of Pecorino, Parmesan and other cheeses hanging from the rafters
of houses and barns. For the Italian cook, only cheeses made
using Old World methods is acceptable.
It’s
the same at Michael Angelo’s. All of the cheeses we
use in our gourmet Italian meals are made with Old World methods.
What’s
the difference?
Cheeses made using these methods contain all-natural
ingredients and are allowed to curd over time, giving each its distinctive
flavor and
texture. Automated factories add binders and fillers, color additives,
texturizers and more. Sometimes, they add enzymes and send the milk
through piping systems to speed up the curding process. We don’t
think that sounds like something we’d want to
eat.
The cheeses Michael Angelo’s uses are always all natural,
whether it’s our Pecorino Romano or Reggiano Parmesan, imported
directly from Italy, or our creamy mozzarella, made specifically
for us using
the same techniques that Italians have employed for centuries.
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| Better, not cheaper!
“
Fresh herbs are vital to cooking. I remember years ago, when Michael
Angelo’s got big enough that I needed some help, we hired a young
woman to act as our buyer. One day, I came and tasted the sauce, as
I did every day, and it wasn’t right. So, I started tasting all
the spices, and they weren’t very flavorful. The basil had
no flavor at all.
“
So I asked her about them, and she was very excited. She said, ‘You
know what? I saved a lot of money with these. These herbs cost us two-thirds
less than what we’ve been buying.’
“
And I told her, ‘You know why? They have no flavor!’
“
You have to be careful when you’re buying herbs and spices, or
you’ll end up with stale or tasteless dishes. We look for pure,
clean, strong flavors.” -- Sara
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Sara’s
Herb Tea
The sad truth is, when you purchase spices or dried herbs in jars,
it’s hard to gauge their quality. Unless you see an expiration
date, you don’t know if they are a month or a year old. It’s
hard to tell if there are fillers or even dirt mixed in. And without
opening the jar, you can’t smell them.
Want to test your jarred
herbs and spices for absolute freshness at home? Try Sara’s
Tea Method.
First, before you buy, check the color. For example, oregano and
basil should be as green as possible, not a muddy brown. Cinnamon
and paprika
should be vibrant red. When you get it home, pour some into your
hand and examine it for purity. Finally, take a cup of boiled water,
add
one teaspoon of your herb or spice and let it steep for one minute.
The taste should be strong and aromatic. If it is not, you may
want to try another brand. |
| Garlic
For more than 4,000 years, garlic has been hailed for it therapeutic
and nutritional values and well as its aromatic taste. The Egyptians
claimed it increased stamina. The Greeks and Romans used it to treat
bladder infections, leprosy and asthma. Whether or not garlic was successful
in these applications, recent research confirms that garlic offers many
healthful benefits.
When a garlic clove is crushed, a compound called allicin is created
that is shown to kill 23 types of bacteria, including salmonella and
staphylococcus. When a clove is heated, another compound is formed
that can prevent arteries from clogging and reduce blood pressure
and cholesterol levels. Garlic also contains vitamins C, A, and B.
These vitamins stimulate the immune system to eliminate toxins and
combat carcinogens, which may help prevent cancer.
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| Basil
More than 12 varieties of this popular herb are available culinary
use, with Sweet Basil and Genoa Basil being the most familiar. Both
produce fragrant, broad green leaves that compliment fresh tomatoes
and soft cheeses. Other varieties, such Lemon Basil, Cinnamon Basil,
Persian Anise Basil, offer unusual and distinctive tastes. Even the
tiny basil flowers are edible, and although the flavor of the flower
is milder, they provide a festive touch to any dish.
Whenever possible, choose fresh basil over dried. The difference
is pronounced. Fresh basil can also be frozen in ice cube trays
for easy use later. Simply chop the leaves and place in trays
with enough water to cove. Store the frozen cubes in a large
freezer bag, ready to pop into soups and sauces anytime you need
that fresh basil taste!
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| Oregano
Oregano is native to Europe, but is grown and enjoyed throughout
most of the world. It is also a potent antioxidant, delivering 42
times more antioxidant activity than apples and 30 times more than
potatoes in laboratory studies.
For the best flavor, always choose fresh oregano over dried. The
leaves of fresh oregano should look live and be a vibrant green,
while the stems should be firm. It can be stored in the refrigerator
wrapped in a slightly damp paper towel. It may also be frozen, either
whole or chopped, in airtight containers. Whether fresh or dried,
oregano should be added near the end of the cooking process to preserve
its delicate flavor.
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| Parsley
Go ahead and eat that sprig of parsley on your plate – it’s
an excellent breath freshener. But parsley isn’t just a decoration;
it’s a vital ingredient to the best Italian meals. The two most
popular parsley varieties are curly and flat-leaved Italian, with Italian
parsley delivering a stronger, less bitter taste. As with most herbs,
parsley is more flavorful used fresh than dried, so choose bunches with
deep green leaves and a crisp appearance. Store unused herbs in a plastic
bag with a sprinkling of water.
Parsley is an excellent source of volatile oils shown to prevent
cancer tumor formation and antioxidants. It also is an excellent
source of three vital nutrients important for the prevention of
many diseases: vitamin C, beta-carotene, and folic acid.
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