Description
INGREDIENTS: Italian sea salt, sage, rosemary
NET WEIGHT: 150g
Produced in Italy with 100% Italian raw materials.
This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
Gluten Free, also ideal for the kitchens of Coeliacs, Vegans, Raw diets etc.
DESCRIPTION: Sage and rosemary seasoned salt condiment, made with Italian integral sea salt and sage and rosemary picked directly from our land to gift your dishes with a classic but irresistible aroma. Best for dishes with a base of meat, sauce, bruschetta, bread, pizza, ragù and potatoes.
METHOD OF USE: Sprinkle in minimal quantities onto roasted meat and fish, cooked vegetables and sauces as a substitute for classic salt. Add until the desired taste is achieved.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light. After use, reclose the container well. Do not leave exposed to air.
ALLERGENS: May contain traces of celery.
WHY choose CONDIMENTO AROMATIZZATO alle erbe officinale in sale SAGE-ROSEMARY : The taste, the essence and the beneficial properties of the aromatic, fresh plants, processed as soon as they are collected from our gardens, cultivated according to the standards of biologico-SANO, are encompassed in Italian sea salt obtained using traditional techniques, without refinement or industrial procedures! Everything in one single product that allows for about 30% of the MINIMUM CONSUMPTION of salt. A small pinch suffices for a long-standing taste! EASY and CLEAN!
RECIPE RECOMMENDED BY : ROAST PORK
For: 6 people / preparation: 1 hour / difficulty: 3
Ingredients:
• 1.2 kg pork to roast
• 2 tablespoons of extra virgin olive oil
• Condimento al sale aromatizzato SAGE and ROSEMARY
• 1 finely chopped onion
• 300g of tinned mushrooms
Preparation: With a sharp knife, make incisions on the meat so that it resembles 6 pieces. Into each incision, insert a piece of garlic. In a pressure cooker, heat the oil on a medium-high heat. Brown off the meat, searing each of the sides. Season with our sage and rosemary salt condiment. Add the onion, tomatoes, mushrooms (with the water that they came in) and water to the pan. Close the pan and bring it to pressure. When the cooker begins to whistle, lower the heat to its minimum. Cook for 25 minutes until it begins to whistle again. Switch off the heat, make sure the cooker has lost its pressure, and then open and take out the roast.
