Rosemary
* Thin, dark green, needlelike leaves, very aromatic
* To release the flavor of dried leaves, crush them just before using them
* Best to chop very finely, or crush using mortar and pestle before using
* Use whole sprigs to infuse flavor into dishes, remove before serving
* Fresh leaves can be tied in a square of cheesecloth to make them easier to remove
Rosemary taste good with/in:
* Meat dishes (especially lamb & pork)
* Chicken
* Tomato based sauces
* Breads
* Stuffed vegetables
* Pizza
* Potato gratins
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