Frantoi Cutrera - Organic Alloro - Naturally Dried Laurel Herb - 0.88oz (25g)



  • Laurel or bay leaves is considered one of the most useful herbs in Italian cooking. It is the leave of an evergreen tree or shrub native to the Mediterranean. Has woody, floral, eucalyptus and clove aromas. Excellent for meat stews, soups, sauces and roasts. For ancient Romans and Greeks this plant was sacred, and still today in Italy, is a tradition to have the graduate ware a crown of laurel on his/her graduation day. The term "laurea" Italian for graduation comes from the word "lauro" - laurel.

    Organic farming methods used.
  • Bean and Fresh Corn Minestrone
    This is a classic summer soup recipe from the region Friuli Venezia Giulia in the northeast of Italy.

    Yield: serves 6
    Prep time: 15 minutes
    Cooking time: 90 minutes

    Dry beans, ½ jar (about 8 ounces) – Lima Beans by Mariangela Prunotto (fresh beans can also be used when available)
    Dry Bay Leaf – 1 teaspoon – Alloro by Segreti di Sicilia
    White onion, 1 large
    Garlic, 2 cloves peeled and minced
    Celery, 2 stalks diced
    Carrot, 1 large diced
    Bacon, 3 ounces diced (optional)
    Fresh corn, 3 cobs
    Potato, 1 diced
    Parmiggiano Reggiano cheese, 3 ounces
    Parmiggiano Reggiano rinds (optional)
    Extra virgin olive oil, a few table spoons to garnish
    Salt and pepper to taste

    Utensils Needed
    Large pot, strainer, large bowl

    Fill the large pot with water and bring to boil, add dry beans and bay leaf, cook for about 50 minutes or until beans are cooked through. Once cooked strain the beans putting a large bowl under the strainer to collect all the cooking water – this is where all the depth and taste of the soup comes from! In the same pot, over medium heat start your ‘soffritto’. Add a splash of Extra Virgin Olive oil (or other oil if preferred), garlic, celery, onion, carrot and bacon (optional). Stir and cook until brown, then add potatoes, bean water and parmiggiano reggiano cheese rinds (optional). Add at least two teaspoons salt and one of black pepper (or more depending on personal preference). Let the soup cook through about 30 to 40 minutes or until the potatoes are soft. Shave the corn kernels off the cob using a knife. After about 15 minutes of cooking add the cooked beans and the fresh corn. Serve with some freshly grated parmiggiano reggiano cheese and a drizzle of extra virgin olive oil. Delicious served hot and cold.
  • Ingredients: Laurel. May contain traces of nuts, celery, milk-based products

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