Ingredients
2 cups rosemary needles
1 cup sage leaves
4 large cloves garlic
2 teaspoons coarse salt (Diamond Kosher is best)
Directions
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.
This recipe is featured on Season 0 - Recipes without show numbers.
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