Star aniseed is obtained from the dried fruit of Illicium verum an evergreen with a pungent flavor that is released thanks to anethole, a substance also present in anise seeds, very similar in taste to star anise.
Anise has been known since ancient times for its healing properties; it is in fact a natural antibacterial, sedative and digestive agent, as well as a soothing agent for intestinal disorders.
In ancient times it was also used to flavor meats, vegetables and even fish. In ancient Rome was used to prepare a dolcecotto in bay leaves and stuffed with cheese and star anise.
It goes well with strawberries, pear, apple, figs, plums.
To aid digestion and counteract exhaustion: in a small pot boil water with a couple of pieces of star anise and a cinnamon stick. Remove from heat, let stand, strain and enjoy the infusion with a teaspoon of honey.
The smell of star anise is not liked by insects, mosquitoes in particular. Therefore, place some star anise along with cinnamon sticks and cloves in a bowl to be placed in the house.
In a small cloth bag place 5 or 6 pieces of anise and place in the cupboard, it will keep moths away.
NOT INDICATED IN PREGNANCY
CLAMS AND FASOLARES WITH STAR ANISE
2 kg of clams, fasolari, telline, sea truffles.
4 flowers/star anise
2 cloves of garlic
extra virgin olive oil
salt and pepper
Proceed with cleaning the clams and other shellfish. Put on a pot with enough water to cover the clams, fasolari, etc. Allow the clams and fasolari to hatch. Once open, proceed to remove the shell, clean and filter the cooking water (even more than once to remove the sand), do this with the help of a tea towel, filtering the water through a clean tea towel.
Leave a few whole fasolari and clams, so you can garnish your dish at the end.
In a large frying pan fry the extra virgin olive oil with garlic, add a little star anise (some flowers you can break them up, others leave whole).
Cover with the lid and let the clams and fasolri take on flavor in the sauce. Add the previously filtered cooking water a little at a time. Toss in the chopped parsley and a little pepper.
Pour the resulting sauce into bowls and top with the fasolari and clams you set aside earlier.