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Rosmarino
Rosemary
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This evergreen herb grows in all the coastal regions of Italy and most families with a garden or balcony grow a small bush for their own use. The aromatic rosemary needles, with an underside of velvety grey, are carried on woody branches and the plant has an attractive blue flower in the summer.
The herb goes particularly well with any roasted meat. It can also be used, finely chopped, in marinades and in sauces, although it should be used carefully to avoid over-flavouring. If grilled over charcoal, rosemary gives a wonderful smoky flavour to meat and fish. It is best when used fresh as once dried the taste changes slightly.
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