Michael Angelo’s
Key Ingredients

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.

 

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

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.

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!

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.

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.