Dill: the aromatic plant that smells of the North and tradition

From beneficial properties to kitchen secrets: a guide to the aromatic herb that transforms every dish into a gourmet experience.

Thin as embroidery, feathery, and vibrantly green: if you've ever mistaken it for wild fennel at first glance, you're not alone.
Yet, you only have to gently touch its leaves to understand that thedill It has unique and unmistakable characteristics, such as its unmistakable aroma that oscillates between the pungent freshness of anise and the sweetness of citrus fruits.

But what exactly is dill, what are its uses? property and, above all, which are the best uses of dill in the kitchen so as not to waste even a single nuance?

---

What is dill? The aromatic identity card

The dill (Anethum graveolens, the name of the genus derives from the Greek « anethon » anise, which in turn derives from the ancient Egyptian, source: Wikipedia) is an annual aromatic plant with small flowers, very similar to wild fennel. Although it is the undisputed protagonist of Northern European and Scandinavian cuisines (think of the famous marinated salmon), its roots lie in the Mediterranean and the East.

Its leaves are made up of several thread-like leaves, which are arranged in a regular manner; has small yellow flowers, gathered in umbels, whose aroma is more intense than that of the leaves. 

---

Properties of dill: much more than just a scent

Looking for dill often means seeking an ally for well-being. Since ancient times, this plant has been known for its precious virtues:

• Promotes digestion: It is one of the best herbs for fighting abdominal swelling.
• Relaxing effect: a dill infusion is an ancient natural remedy for promoting relaxation.
• Mineral wealth: It is a natural source of calcium, magnesium and iron, as well as containing antioxidants.

---

Culinary uses: how to enhance it

Dill is the secret ingredient that transforms a simple dish into a gourmet experience. The key is not to overcook it. It's a very shy herb that loses its character when exposed to high temperatures for a long time. 

Here are some tips for using it best in the kitchen: 

1. Always use it raw: add it only at the end of preparation.
2. Elective pairings: it goes divinely with fatty fish (cod, salmon), legumes, potatoes and sauces based on yogurt or creamy cheeses.
3. The balsamic touch: creates a sublime contrast when paired with condiments that play between sweetness and acidity.

---

The signature recipe: mezzeri rigatoni, cod, pumpkin and dill 

In this dish, the freshness of the dill meets the creaminess of the pumpkin and the savouriness of the cod, all sealed by the noble notes of the Prelibato Riserva white dressing, from the Acetaia Malpighi maison, aged for 8 years in ash barrels.

Preparation:

Preheat the oven to 180°C (350°F). Line a parcel with aluminum foil and arrange the cod inside. Season with extra virgin olive oil, black pepper, and a bay leaf. Close the parcel and bake for 20 minutes. Once baked, peel the cod and break it into flakes.

Meanwhile, cook the pumpkin for 15 minutes in a little water and a pinch of salt. Blend with a hand blender and drizzle with extra virgin olive oil. Cook the rigatoni in salted water for a couple of minutes.

Place the cod in a pan with its cooking water and a knob of butter, and toss the pasta until al dente. Once the heat is off, season with a few drops of Prelibato Riserva White Dressing and a sprinkle of black pepper. Serve with a base of pumpkin cream, on which to layer the cod-topped pasta.

Garnish with lumpfish roe, dill and parsley.

_{Recipe by Elena Bruno (@elena_ilgdc)}