Called in Tuscany also "grass Davies", estragon senese is a spice from the digestive and cleansing properties Central Asia and widespread in France, under the name "Estragon".
Legend of a girl and the Dragon
There is an old legend that tells of the spread of Sienese tarragon in this beautiful region.
A girl in Siena fell in love with a soldier of Napoleon's period (called Dragon). One day the boy shaking his boots on the window sill dropped seeds in the pot that the girl kept her downstairs. Thus was born a seedling symbol of their love.
Recipe and healing powers
TheArtemisia dranculus possesses besides the depurative, digestive, against abdominal bloating, stimulation of diuresis and as remedy for sore throats, toothaches and inflammations of the oral cavity.
Tarragon is frequently used in French cuisine, while in Italy is especially prevalent in some recipes, especially for the realization of the sauce for seasoning eggs, meat, fish, seafood and vegetables. Siena they call simply tarragon sauce.
Here is the recipe:
- A large sprig of tarragon
- Parsley
- A handful of breadcrumbs
- Vinegar
- Olive oil
- Salt and pepper
Preparation
Remove the stems with Tarragon and parsley, then fine tritaterli on chopping board together with garlic and bread. Put everything in a bowl, put salt, pepper and a tablespoon of vinegar. Continuing to turn it all off, pour flush with excellent olive oil. Keep the sauce in a covered jar in a cool place away from sunlight.
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