Prep 10 mins
Cook 0 mins
This herb rub, by way of Biba Caggiano, is used throughout Emilia-Romagna. It's wonderful on roast chicken or pork or tossed with roasted potatoes in their last ten minutes of cooking. It will keep in a tightly covered jar in the fridge for several weeks.
- 5 large rosemary sprigs
- 10 sage leaves
- 1 large garlic clove, peeled
- 1 teaspoon juniper berries, crushed (optional)
- 1 teaspoon kosher salt (or coarse sea salt)
- fresh ground pepper
- Strips the green leaves off the rosemary sprigs and add them to the rest of the ingredients, except the pepper, on a chopping board and chop very fine.
- Place the mixture in a bowl, add pepper to taste and mix well.
- If storing, make sure the container is tightly covered.
- This can be made with dried herbs, but it really isn't the same.
- You can leave out the juniper berries, but they give a lovely layer of flavor.
Great rub! I have fresh sage and rosemary all year in my yard, so I will be using this often! The juniper berries really gave it some zing! I used it on pork tenderloins roasted for 10 minutes per side in a 500F oven. The rub become a very nice "crust" on the pork. I deglazed the pan with white wine and drizzled that on the pork. This would be excellent on venison. Made for Spring 2011 PAC game.
Yummmm, the aroma of this stuff is great! I have used it on pork and potaotes. Great stuff! Thanks for posting Kate.
What a great mix of spices. I used it on roasted potatoes tonight and it turned them from pedestrian into fabulous.