Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Lemon Rosemary Salt none 3 cloves garlic, peeled (2 cut in half and g; reen germ removed) 1 cup coarse sea salt or kosher salt zest of 2 lemons, minced 1 tablespoon fresh rosemary leaves, minced 1/4 to 1/2 teaspoon freshly ground black p; epper Mince cloves of garlic and reserve. Place the minced garlic, salt, lemon zest, rosemary and pepper in a food processor and pulse until the salt has been slightly ground and the ingredients are combined. (Alternately, you may crush the ingredients together in a mortar with a pestle.) Pour the salt mixture into a clean half-pint jar and cover. Let sit in the refrigerator at least three days before using. The salt will keep 2 months if kept covered in the refrigerator. -- Adapted from 'The Italian Farmhouse Cookbook' by Susan Herrmann Loomis Yield: makes 1 cup sal Preparation Time: Prepa ** Exported from Now You're Cooking! v5.57 ** |
|
