| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cucina fres, Seasoning o |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Virgin olive oil — good |
|
|
Quality |
| 8 |
|
Sprigs fresh rosemary — or |
|
|
Less |
| 2 |
|
Cloves garlic, scored — |
|
|
Optional |
| 1 |
ts |
Coarse salt — optional |
| 2 |
|
Black peppercorns — |
|
|
Optional |
| 1 |
|
Variety of peppercorns — |
|
|
Optional |
INSTRUCTIONS
Rosemary - Clean the rosemary well with a damp cloth. If you submerse to
clean - spin dry immediately. Make sure there is no water on the herb
before you proceed. (The salts in water tend to brown the herb). Do not use
woody twigs or stems. Optional: mince the leaves if you want to use a
flavored oil immediately. Generally oil are aged 1 to 2 months before
using.
Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads
and cooking. Add flavor to pasta dishes and potatoes. Great for grilled
meats, fresh bread.
VARIATION - Add 1 or all of the options.
Posted to Master Cook Recipes List, Digest #115
Date: Tue, 11 Jun 1996 10:45:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
A Message from our Provider:
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