Dispersed throughout the Mediterranean area, the myrtle is an evergreen plant of ancient origins. The Romans considered it the symbol of glory and eternal love; the Egyptians adorned their hair and clothes; for the Jewish religion it is the symbol of love and peace.
Myrtle has balsamic, astringent, anti-inflammatory, refreshing, disinfectant, and stimulating properties. Fights coughs, seasonal ailments. Useful for digestion, treats cystitis. Accelerates wound healing, helps stop diarrhea and is of relief for hemorrhoids.
It has a pungent flavor, the leaflets are used in cooking to flavor various preparations especially pork, poultry. If left to infuse in extra virgin olive oil, it creates an excellent flavored oil that can be used to season meat, fish or pasta dishes.
The myrtle in the Mediterranean basin is subjected to Sardinia and the Sardinian porceddu, pig roasted on a spit and scented with sprigs of myrtle that grow spontaneously and in abundance on the island.
Appreciated are also the berries that are used to prepare the liqueur, typical of Sardinia, the myrtle, with a resinous taste.
SPAGHETTI AL PROFUMO DI MIRTO
Ingredients for 2
150 gr spaghetti
100g of diced smoked bacon
2 cloves of garlic
extra virgin olive oil
5/6 myrtle leaves
In a non-stick skillet, with a drizzle of oil, sauté the diced bacon. Add the finely chopped shallot, crushed garlic. Cook for a couple of minutes. If it bothers you, remove the garlic.
Previously bring the water to a boil, submerge the spaghetti. Keep them al dente. Drain them and finish cooking them in the pan, if necessary add a ladle of spaghetti cooking water, add a little of the myrtle leaves (as you like, here we have indicated 5 or 6 leaves, but to add a little more flavor, increase the dose; you can also chop the leaves. The rest you will add at the end together with the pecorino.