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."
photo by Outta Here
- Ready In:
- 10mins
- Ingredients:
- 6
- 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
- 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.
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Reviews
-
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.
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Ahhhhh! The aroma was heavenly! Never last more then 1 day! I used the whole amount to coat a pork loin roast. I added thyme as well. If you do store I would keep it refrigerated. I find using fresh herbs soon as chopped to keep all the wonderful Essential oils and being fresh there is water present which can cause it to go rancid and moldy. what I `m saying is just use it! While it roasted I sat back and enjoyed the aroma and a gin martini which is also made with juniper berries.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
