From The Star, Herbs and spices in Western menu

24 August 2004

Herbs and spices can do wonders to cooking. Although they are expensive, a small amount can make a difference to the taste, aroma and texture of dishes.

If in local cuisine the more spicy herbs are used to tenderise and flavour meat and vegetables, Western cuisine uses those that are more aromatic and less spicy.

Among the popular spices and herbs in Western cooking are thyme, oregano, sage and rosemary.

These herbs and spices, also known for their medicinal value, have been introduced in five of Ciccio Pasticcio's new dishes.

These dishes, comprising three main courses and two desserts, will replace some of the items on the menu.

The menu courses are Filleto Di Branzino Allo Zafferano, Stinco Di Agnello Al Vino Rosso and Petto Di Pollo Farcito while desserts are Panna Cotta Al Cioccolato and Tartufo.

Filleto Di Branzino Allo Zafferano is pan-fried sea bass mixed with thyme, salt, pepper and white wine. Served on sauteed Zucchini and Saffron sauce, the specialty of the dish lies in the sauce.

Tangy and citric, it is made from a combination of butter, lime juice and saffron sauce. It compliments the Zucchini, cooked with tomatoes, herbs and lemon peel well, while favouring the sea bass.

Stinco Di Agnello Al Vino Rosso has braised lamb shank in red wine sauce served with mashed potatoes.

Prepared by marinating the lamb with red wine overnight, it is then pan-fried.

The gravy is made of chopped garlic, carrots, celery, onions, rosemary and sage with vegetable stock, tomato paste and brown sauce to flavour.

Despite being pan-fried, the meat is almost tender and blends well with the sauce.

A chicken dish, Petto Di Pollo Farcito is pan-fried chicken breast filled with spinach and pistachio and served with lime and sage sauce.

The dish is baked in the oven for about 20 minutes with various herbs while the sauce is made using the chicken extracts from the pan-frying process, butter, herbs and lime juice.

As for the desserts, Panna Cotta Al cioccolato is a big favorite. This creamy and coconut-flavoured custard served with bittersweet chocolate sauce is delicious.

For ice-cream lovers, the Tartofu comes in a unique presentation and combination. It is chocolate and vanilla ice cream coated with almond and desiccated coconut.


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