Aglione

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.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 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

Directions

1. 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.
2. Place the mixture in a bowl, add pepper to taste and mix well.
3. If storing, make sure the container is tightly covered.
4. This can be made with dried herbs, but it really isn't the same.
5. You can leave out the juniper berries, but they give a lovely layer of flavor.