Bay laurel, or simply laurel, is a plant that has strongly aromatic leaves, used in cooking, both fresh and dry. Laurel is indispensable for perfuming broth (our old men used to say that a broth without laurel is only meat water), court-bouillon for fish and marinades. However, laurel should be used with measure, because its perfume can become dominant and therefore cover the other flavors. Also, an excessive dose of bay leaves can give food a bitter taste.
Recipes made in Italy by Italians in Italian. Translated for You with Love