Using myrtle as a flavouring is common throughout the whole of Sardinian cuisine. It is a plant that produces small purple berries, which are harvested from November to January, and has fragrant leaves that are used in the preparation of many savoury meat and fish dishes. Myrtle is also made into the island’s favourite liqueur, mirto. It may be difficult to get hold of outside of Sardinia, so try specialist Italian food stores. You will need a heatproof lidded container, such as a casserole or chicken brick.
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