Recently David Lebovitz wrote a cute entry on his blog which had me laughing again remembering our day together.
It is funny that erbe… herbs.. in Italian is slang for yeah.. that stuff.
I found a cute jar in Siena, that I keep my oregano in, that says Maryjuana.
Everyone has their own blend, I call them Erbe Toscane or my Porchetta Salt.
This is the basic recipe, which then we dry and can save.
When I have fresh rosemary and sage I usually make Dario Cecchini’s Arrosto Fiorentino, perfect for summer to serve room temp for a party!
I sometimes add other flavorings, like black pepper, wild fennel pollen, chili pepper flakes and/or oregano. Lemon zest is also a nice touch.
Here is my version of the Arrosto Fiorentino.
Go out to your garden or your neighbors garden and start chopping!
Great for Xmas presents.
Ingredients
- Rosemary, remove the needles from the stems
- Sage, leaves only
- Garlic
- Fine Sea Salt
- optionals:
- fennel pollen
- black pepper
- chili pepper
Instructions
- Place the herbs on cutting board.
- Add sliced garlic, I use 1 clove for a cup of herbs.
- Sprinkle with 1 tbs of fine sea salt.
- To chop, I have a mezzaluna, the italian "food processor".
- Mince until fine.
- Let sit out until dry.
- Place in jar and use as needed.
Can’t wait to come back and do some more serious chopping! And Watermelon-Chile gelatine?
Yum!