The fragrant sprigs of green basil sold in our markets are actually just one of its many varieties. And it’s worth getting to know them.
Even in the time of Hippocrates, about a dozen of its varieties were known. Modern botanists already count up to 150 of them. Wild or cultivated, today it grows everywhere, becoming one of the important notes of national cuisine for many countries of the European continent. So, for the inhabitants of the Apennine Peninsula, this is primarily the basis for the legendary pesto sauce – a mixture of basil leaves, pounded in a mortar, pine nuts, olive oil and sheep’s pecorino cheese. Rich in essential oils, basil is good on its own. The simplest and most delicious is to serve it as an arrangement for mozzarella. In combination with the soft milky taste of young homemade cheese, basil reveals its taste qualities to the fullest: at first it seems bitter and spicy, but the next second it already gives a feeling of sweetness.
The French, who value basil as much as their Italian neighbors, add it to most of their classic tomato-based sauces. Tomatoes and basil – generally a typical Gallic combination. So, in Marseille, the pulp of tomatoes is added to pesto, and this becomes an obligatory seasoning for the Provencal version of Italian vegetable minestrone soup.
One of the routes by which basil came to Russia ran through Transcaucasia: there were direct contacts with Persia, where basil grew in the most natural way and was cultivated for a long time. The other – through Central Asia, which had connections with Persia, China and India, the historical homeland of the basil. This eastern “component of influence” has remained in our language: as a synonym for the word “basil”, we often use its Transcaucasian name “regan” or Central Asian variations “reyhan”, “rean” and “raykhon”.
Basil greens with a pleasant spicy smell of allspice and a slightly cooling spicy taste in the East have long been used as an independent dish or as a seasoning for lamb, beef and poultry dishes. In addition, in Azerbaijan, for example, not only greens are used, but also its seeds. They flavor drinks, salads, pies and soups, not only vegetable and meat, but also fermented milk. And in Central Asia, dried basil is part of various spice mixtures that replace black pepper, as well as in special aromatic compositions. So, a mixture of basil and rosemary gives an unexpected peppery smell, a mixture with savory enhances the spice of the dish. Mixing basil with marjoram, parsley, coriander, mint and tarragon also makes a strong aromatic impression.
Tuna on toast with green basil sauce
For 4 persons. Preparation: 25 minutes. Preparation: 5 minutes.
4 wide thin slices of wholemeal bread; 400 g bluefin tuna fillet, cut into 2 cm thick steaks; 6 cherry tomatoes; 1 large bunch of green basil; 6 art. l. extra virgin olive oil; 1 clove of young garlic; 1 st. l. lemon juice; 1 slice fresh white bread without crust; salt; pepper.
Fry the toast until crispy. Cut the tomatoes into slices. For the sauce, chop the garlic, mash the bread crumb with two tablespoons of water. Place the basil leaves in a blender, add the breadcrumbs, garlic, lemon juice, olive oil, salt and pepper. Whisk vigorously until a smooth, creamy mass is obtained. Dry the tuna steaks with paper towels and lightly fry without oil in a non-stick pan (no more than a minute on each side). Separate the steaks into plates (the tuna should retain its red color inside). Spread a tablespoon of basil sauce on toast, cover with tuna slices, salt and pepper. Then drizzle with a few drops of the remaining sauce, garnish with tomato wedges and serve.
In Western Europe, basil, with its pungent and spicy aroma reminiscent of cloves, pepper and thyme, is associated primarily with Mediterranean cuisine. In our country, its aroma evokes thoughts of Caucasian feasts and Central Asian exoticism. However, its new varieties also appear: from Southeast Asia – with the smell of lemon, from Mexico – cinnamon, from Thailand – anise, from Africa – blue with a strong aroma of camphor, from America – lime, etc. Not all of this basil variety can be bought from us, but everything is worth a try sometime.
Strawberries and Peaches in Purple Basil Syrup
For 4 persons. Preparation: 20 minutes. Preparation: 30 minutes + 1 hour in the refrigerator.
1 bunch purple basil; 600 g strawberries; 4 ripe but firm peaches 1 lemon; 1 g of agar-agar; 80 g of granulated sugar; 300 ml of water.
Chop the basil leaves, reserving the tender top rosettes for garnish. Finely grate the lemon zest and mix in a bowl with 2 tablespoons of lemon juice. In a small saucepan, dissolve sugar and agar-agar powder in water and bring to a boil over low heat, stirring constantly with a whisk. After about a minute, when the syrup becomes jelly-like, remove from heat. Add the lemon zest and chopped basil to the hot syrup, stir and infuse for 30 minutes, stirring occasionally. Wash and dry strawberries and peaches. Remove the stalks from the strawberries, cut the berries in half. Remove the skin from the peaches and cut them into slices. Put everything in a large bowl. When the syrup is infused and has a purple hue and a slight licorice flavor thanks to the purple basil, strain it without waiting for it to cool. Pour the syrup over the strawberry-peach mixture and stir gently. Pour into bowls or glasses and refrigerate until serving. Serve garnished with purple basil leaves.