AGLIONE

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Aglione image

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.

Provided by Chef Kate

Categories     Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 10.7, Sodium 3489.4, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 0.5

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