Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes 3 cups
One of the things I have learned in the Tuscan kitchens that I have visited is that one must always have a jar of erbe toscane (Tuscan herbs) on hand for rubbing into roasts and using for general cooking. The most favored herbs are rosemary, sage, and garlic. This is a great way to utilize the herbs in your garden.
2 cups rosemary needles
1 cup sage leaves
4 large cloves garlic
2 teaspoons coarse salt (Diamond Kosher is best)
Make a pile of the rosemary, sage, garlic and salt on a cutting board. Use a chef's knife or a mezzaluna (rocking knife) and mince the ingredients. Spread the mixture on the cutting board or on paper towels and allow it to dry overnight.
Transfer the mixture to a jar and store it in the refrigerator.
Use it to rub on pork roasts, chicken, mix it into sautéing vegetables and soups. It makes a great little culinary gift, too.
Vary the herbs and add herbs like thyme, lemon zest, fennel seeds, or fennel pollen.
This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.