Tuscan Herb Rub (Erbe Toscane)
 
Author:
Recipe type: Spice Mixes and Rubs
Serves: 3 Cups
Ingredients
  • 2 Cups rosemary needles
  • 1 Cup sage leaves
  • 4 large cloves garlic
  • 2 teaspoons coarse salt (Diamond Kosher is best)
Instructions
  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.
Notes
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)
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.