Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rosemary - Clean the rosemary well with a damp cloth. If you submerse to clean - spin dry immediately. Make sure there is no water on the herb before you proceed. (The salts in water tend to brown the herb). Do not use woody twigs or stems. Optional: mince the leaves if you want to use a flavored oil immediately. Generally oil are aged 1 to 2 months before using. Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats, fresh bread. VARIATION - Add 1 or all of the options. Posted to Master Cook Recipes List, Digest #115 Date: Tue, 11 Jun 1996 10:45:12 -0700 (PDT) From: PatH Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
