Description
INGREDIENTS: Rosemary (Rosmarinus officinalis, L.) tops.
NET WEIGHT: 15g
Produced in Italy with 100% Italian raw materials.
Free from artificial colours and preservatives.
DESCRIPTION: Dehydrated rosemary tops. Much appreciated in the Mediterranean, where it is used to neutralize the oiliness and fat of goat meat and pork. The characteristic perfume and taste of rosemary is used in second dishes with meat, in side dishes, in sauces and in salsas. With its aromatic taste for oil and vinegar, it has disinfecting properties for the stomach and intestines. Coupled with sage it renders your vegetables even more digestible. READY TO USE.
METHOD OF USE: Dried rosemary infuses fish, chicken and oven-baked potatoes. Add it whilst cooking to roasts and grilled dishes, to duck, rabbit, lamb, but also pork and beef. Chopped, it becomes an ingredient for bread or focaccia.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE ROSEMARY : Our aromatic herbs are ORGANIC and grown in the open, following the criteria of BIOLOGICO SANO, receiving all of the nutrients from the soil and sun necessary in order to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and cultivated in a CLEAN and GENUINE way. All of our aromatic herbs are collected in their precise balsamic period, then dried, keeping all of the organoleptic properties unaltered, and concentrating them, so that they are released during cooking. Rosemary needs a clay terrain in order to grow and the climate typical of Val Padana, and for this reason our rosemary has an intense and precise taste.
RECIPE RECOMMENDED BY : POTATO AND MIXED FISH SNACK BITES
Number of portions: 6 people / Cooking time: 15 mins / Difficulty: 2
Ingredients:
• 800g cleaned mixed fish
• 500g potatoes
• 250m extra virgin olive oil
• 5g dried rosemary
• 2 dried sage leaves
• Salt
• Pepper
Cut the fish and potatoes into cubes of around 5cm. Boil the potatoes in lightly salted water for 5 minutes. Heat half of the oil in a non-stick pan to satuée the boiled potatoes until all of their sides are golden. Add crushed rosemary and sage. Remove the potatoes and in the same pan put the fish with the other half of the oil. Let it colour on both sides on a high heat. Season with salt and pepper and serve hot.
