Rosemary salt

Hello people,

Today I want to share something very easy to make and something that I use daily on eggs, salads, chicken etc.

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The rosemary salt is a great staple to keep in the pantry and can make just about any dish just that little bit more interesting.

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Rosemary smells fresh, woodsy and Mediterranean and it’s one of my favourite herbs.

It takes me back to my Italian childhood where I grew up in the countryside, where there was always lots of wild rosemary growing.

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These simple ingredients will make your dishes taste better and you will find yourself actually using less salt than usual – another bonus!

 

Enjoy it

Dan

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INGREDIENTS

 

  • 1 box kosher salt (500g)
  • 3-4 bunches fresh rosemary

 

INSTRUCTIONS

 

  • Preheat the oven to 100º C / 210º F.
  • Cut finely the rosemary with a mezzaluna (or in a blender).
  • Mix rosemary and salt all together and spread the mix on a baking sheet.
  • Bake in the oven for 20-30 minutes (until the rosemary is dry).
  • Leave the mix to cool down and put it in an airtight container. The longer you leave the mix in a sealed jar, the more potent the aroma.

 

Enjoy it

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