in Italy

Salarom – Italian salt with rosemary

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Ingredients for 1 servings:

  • 200 g sea salt, coarse
  • 30 g rosemary, fresh needles
  • 1 clove(s) garlic

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

Spread the rosemary needles on a baking sheet lined with parchment paper. Squeeze the garlic cloves or slice them very thinly and spread them on the baking sheet. Allow to dry thoroughly in a convection oven at approximately 70-80°C for 30-60 minutes. Mix with the sea salt and pulverize in a powerful blender. The salt has a wonderful aroma and is a great addition to all Mediterranean dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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