Why this name for the most typically used in Tuscan Sienna area herb ? In its leaves seems to see the tongue of a dragon Tarragon probably arrived in Tuscany in 774 in the wake of Charlemagne , and here it was planted and cultivated in the garden of Sant’Antimo Abbey . Since then it has always been used fresh with eggs, most vegetables and in salads .
Tarragon can easily dominate other flavours and care should be taken when using it, but you can’t miss the ancient Sienese preparation of a sauce for beef and chicken or boiled fish : tarragon , chopped garlic and bread soaked in vinegar and squeezed, salt Stir it well, add extra vergin olive oil and serve.
CROSTINI WITH HERBS
Ingredients for 20 small crostini:
- 2 tablespoons chopped Italian fresh parsley
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh mint
- 1 tablespoonful of capers
- 1 hard-boiled egg
- 2 tomatoes
- ½ small glass of Extra Virgin Olive Oil
- Salt and Pepper
- Combine parsley , tarragon and mint .
- Wash the capers and chop them with the egg .
- Mix this with the three chopped herbs in a small bowl.
- Add a spoonful of Extra Virgin Olive Oil . salt and pepper .
- Chop the tomatoes into small pieces and pour them in another bowl.
- Adjust with salt and pepper and Extra Virgin Olive Oil.
- Place the two bowls in the fridge for at least half an hour to marinate the ingredients.
- Spoon some of the green sauce on a slice of bread and the copped tomato on half of it.
- Ready to be served.
This Tuscan recipe was already named in an article by Doug Crichton in Cooking Light,May 1996 after taking a class at our Cooking School.