Miscela di Sale Marino

Posted By | Posted On Feb 28, 2011

 

Flavored seas salts are all the rage in the gourmet food shops. Why not make your own, at half the price, and package them in pretty glass jars for gifts.

Mix and/or dry roast
Lightly pulse in a food processor or crush in a mortar with a pestle:

  • 1 cup of medium to coarse sea salt to 1 T. of dried spice such as paprika, cumin, curry, saffron, anise seeds, fennel seeds.
  • 1 cup of medium to coarse sea salt to 2 T. of dried herbs / vegetables / flowers / citrus rind such as rosemary, sage, oregano, lavender, garlic, lavender, violets, dried mushrooms, orange, tangerine.

To intensify the flavor of spices or seeds, toast them in a small skillet over medium heat until their aroma becomes intense; cool, and combine with salt. If you are using fresh herbs or fresh citrus rind, these have moisture that could cause the mixture to form bacteria. Either store them in an airtight container for just a couple months or dry the herb/vegetable/citrus peel with or without the salt, in a very low heated oven or in a skillet over low heat.

Infuse
Allow an ingredient to “steep” so its essence soaks into the salt. Simply place a strong-flavored ingredient, such as garlic or vanilla pod, into an airtight container with the salt, shake to mix, and let it sit for a few days–or up to a month.

There’s no limit to the flavors you can create.

Here’s a list of ideas:

Per carni (meats):

  • Rosemary, garlic, bay leaves, sage, oregano, thyme and marjoram
  • Rosemary, crushed hot pepper, garlic

Per pesci (fish):

  • Rosemary, bay leaf, juniper, sage, parsley, oregano, garlic
  • Orange/tangerine/lemon zest, rosemary
  • Fennel seeds, lemon, rosemary

Per aragosta (lobster):

  • Vanilla infused salt – Cut vanilla bean open lengthwise and scrape out seeds. Combine with salt in a bowl and mix well to disperse evenly. Put vanilla salt in airtight container with remainder of bean for several days to let flavors infuse. Once flavored, leave bean in the salt and discard seeds.

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