Tuscan Herb Rub (Erbe Toscane)
Author: Mary Ann Esposito
  • 2 Cups rosemary needles
  • 1 Cup sage leaves
  • 4 large cloves garlic
  • 2 teaspoons coarse salt (Diamond Kosher is best)
  1. 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.
  2. Transfer the mixture to a jar and store it in the refrigerator.
  3. Use it to rub on pork roasts, chicken, mix it into sauteing vegetables and soups. It makes a great little culinary gift, too.
  4. Vary the herbs and add herbs like thyme, lemon zest, fennel seeds, or fennel pollen.
This recipe yields 3 Cups.

Comments: 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.

Source: Ciao Italia at ciaoitalia.com

Yield: "3 Cups"

Per Serving (excluding unknown items): 18 Calories; trace Fat (1.9% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3762mg Sodium. Exchanges: 1 Vegetable.

NOTES : Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tuscan-herb-rub-erbe-toscane/5314/