Du thym dans les pâtes ? On a bien entendu ? Comme tout est bon dans le bouillon, on a décidé de vous partager une astuce hautement aromatique : une infusion de thym…Le petit rien qui fait son grand tout.
On a piqué votre curiosité ? Allez, découvrez comment parfumer vos plats (sans vous mettre la rate au court-bouillon) !
Summary
Did you know? Although the best time to harvest thyme is just before flowering - from March to June - depending on the region, it can be picked all year round without any problems thanks to its evergreen foliage... So you can enjoy it for a long time!
So, with the temperature dropping, we're getting started now: in an infusion or broth, a sprig of thyme could do great things.
Whether it's to counteract mild winter colds or for its beneficial effect on the respiratory tract and throat , thyme is definitely particularly effective...But we especially love it for its aromatic power and its distinctive thyme notes.
And yes! Particularly appreciated in Mediterranean cuisine, thyme is often combined with its garrigue friends: rosemary and basil. Together, this winning trio forms the essential "Herbes de Provence." In marinades, to season a vegetable dish, or to enhance the most appetizing stews, thyme is certainly a choice ally.
At the burrow, our marmots have understood this well: they have adopted it urgently with a 100% thyme infusion as beneficial as it is rich in flavors… Its powerful and very particular aromatic profile is due to the mixture of 3 different thymes carefully selected by our master infusers. Its little sister, the On dire le Sud infusion , with its note of oregano associated with thyme, can also be used in broth .
As you will have understood, long considered one of the best allies in our grandmothers' cooking, thyme also gives a chance to those of us in a hurry.
To do this, no need for long speeches, the recipe is ultra-quick: a few bags in the pot, we infuse, and it's on the plate.
Using thyme in sachets will avoid leaving small thyme leaves in the dish: easier to get children to eat it, as they pull faces as soon as there are "pieces".
Marmots even used it in a Thyme pannacotta recipe !
The secret to fragrant pasta?
Do you dream of being a true king or queen of the kitchen? Of transforming a simple pasta dish into an absolutely delicate dish? Nothing could be simpler: simmering water, salt, pepper, at most the spices of your choice, but above all... a few sachets of thyme that you let infuse gently.
Sounds like the South, right? Enjoy yourself and breathe in the aromatic scent of the broth as it bubbles up, and then, at the last minute, toss in your fresh pasta. Groundhogs, being greedy, prefer ravioli, stuffed with cheese and herbs, but you can use any pasta you like. Adjust the cooking time to the pasta you choose according to the manufacturer's recommendations on the package.
PS: as marmots always have their hearts on their paws, they will share with you one last “anti-waste” secret: your thyme-infused cooking water will thicken your future sauces and give your “pasta” that little something to die for!
Once the thyme cooking water has cooled, you can pour it into an ice cube tray and freeze it: simply take out a "thyme ice cube" the next time you're in the kitchen to use it as a homemade stock cube.
• 12 beautiful fresh ravioli of your choice, or 2 plates of small fresh ravioli
• 500 ml of water
• 1 chicken stock cube (or vegetable stock cube for a vegetarian version)
• Salt/pepper
• 3 bags of thyme herbal tea
• Grated / shavings Parmesan
Step 1: Boil the water with chicken stock, add (without opening them) 3 bags of 100% thyme herbal tea . Let it infuse for 5 minutes. Remove the bags, taking care not to burn yourself.
Step 2: Dip the ravioli into this broth for 2 minutes. Turn off the heat and serve in pretty soup plates.
Step 3: Add a generous ladleful of broth to each plate. Season with a twist of the 5-berry pepper/salt mill.
Step 3: Finish by adding our parmesan shavings at the last moment and serve immediately.
