Sale Al Limone e Rosmarino


This recipe for lemon rosemary salt is from The Italian Farmhouse Cookbook, written by Susan Herrmann Loomis. Susan recommends this wonderful multi-purpose seasoning to complement roast chicken, grilled fish, and oven baked potatoes, and is also delicious sprinkled on steamed vegetables.

  • 3 cloves garlic, 2 cut in half, green sprout removed
  • 1 C. coarse sea salt
  • zest of 2 lemons minced
  • 1 T. fresh rosemary leaves, minced
  • 1/4 to 1/2 tsp. freshly ground black pepper

Mince 2 of the garlic cloves and reserve the remaining one. Place everything but the reserved whole garlic clove in a food processor and process with 2-3 pulses, just until the salt has been slightly ground and the ingredients are combined. Alternatively,  you may crush the ingredients together in a mortar with pestle.

Pour the salt mixture into a half-pint jar; push the remaining garlic clove down into the salt, and cover. Let sit for at least 3 days before using. This salt will keep for at least 3 months if kept airtight.

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