Description
Orange zest, like lemon zest, holds the essential oils that give the fruit its scent. Grate only the orange part, avoiding the bitter white pith.
It perfumes shortcrust pastry and desserts, but I use it a lot in savoury dishes too: in a rice salad with Tuscan kale, in winter panzanella, with asparagus, in a cauliflower leaf cream. It pairs beautifully with cardamom, cinnamon and fennel. Use only organic, untreated oranges.
It perfumes shortcrust pastry and desserts, but I use it a lot in savoury dishes too: in a rice salad with Tuscan kale, in winter panzanella, with asparagus, in a cauliflower leaf cream. It pairs beautifully with cardamom, cinnamon and fennel. Use only organic, untreated oranges.
