ROSEMARY

ROSEMARY Rosemary (Rosmarinus officinalis) is a perennial shrub belonging to the Laminaceae (Labiatae) family. It grows wild in Mediterranean countries, likes the warm climate, and grows well in full sun. The name comes from Latin and means "morning dew". From a healthy point of view, it seems that rosemary is an antioxidant, anti-inflammatory, antiseptic, and tonic. Rich in tannins, it also appears to promote appetite and digestion. Used in all Mediterranean cuisines, its use has spread worldwide. Great for flavoring meat, legums, and potatoes, it aromatizes many Italian recipes. It can be cultivated in sunny places, in the garden, or in vases. Cultivating ROSEMARY
Recipies width Aromatic plants
RECIPIES WIDTH ROSEMARY
PROCEDURE
SOUP OF BEANS WITH ROSEMARY SOUP OF BEANS WITH ROSEMARY

Chop onion, carrot, garlic, bacon, celery, bay leaf and rosemary and lightly fry in extra virgin olive oil. As soon as the mixture is browned add the fresh beans, thin with a liter of hot water and boil for about 2 hours. If during cooking the mixture becomes too firm, add water. When cooking is completed, sieve half of the beans and leave the other half as it is. Separately in a pan set a layer of bread and pour the mixture, liquid enough, on it. Continue to alternate layers of bread and the mixture. Allow the dish to rest for one hour or two and serve warm with a drizzle of extra virgin olive oil.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 3 hours


    • 400 g fresh beans
    • 400 g stale bread (pagnotta)
    • 100 g bacon
    • 30 g extra virgin olive oil
    • 2 rosemary sprigs
    • 1 onion
    • 1 garlic clove
    • 1 celery rib
    • 1 carrot
    • ½ bay leaf
    • salt and pepper
PROCEDURE
ROSEMARY FLAVORED FETTUCCINE ROSEMARY FLAVORED FETTUCCINE

Chop onion, garlic, celery rib, carrot, rosemary and chicken livers and lightly fry in extra virgin olive oil. When the meat is lightly roasted soften with red wine and let it dry. Then add the tomato and simmer for about 40 minutes, adding the broth. Cook the pasta “al dente”, drain and dress with the sauce. Sprinkle with Parmesan or pecorino cheese and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time:25 minutes


    • 400 g grind beef meat
    • 300 g fettuccine
    • 300 g tomatoes
    • 2 chicken livers
    • 1 celery rib
    • 1 onion
    • 1 carrot
    • 1 garlic clove
    • 1 cup of meat broth
    • 1 sprig of rosemary
    • ½ glass of red wine
    • Salt and pepper
PROCEDURE
PASTA AND POTATOES WITH ROSEMARY PASTA AND POTATOES WITH ROSEMARY

Thinly chop onion, carrot and celery and lightly fry sauté until slightly browned. Add the potatoes cut into large pieces, rosemary and about a liter and a half of water. Cook over high heat for about an hour, stirring from time to time, to get the partial breaking up of the potatoes. Once cooked add the pasta and, in the event that the soup is too thick, add water. Serve hot with a drizzle of olive oil and a sprinkling of grated Parmesan cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 1000 g potatoes
    • 250 g ditaloni rigati
    • 30 g extra virgin olive oil
    • 1 onion
    • 1 celery rib
    • 1 carrot
    • 1 sprig of rosemary
    • Salt and pepper
PROCEDURE
SAUSAGES AND FLAVORED BEANS SAUSAGES AND FLAVORED BEANS

Brown the garlic in olive oil and add the fresh beans previously softened, rosemary, sage, tomato, half a liter of water and cook for about 20 minutes. During cooking, ensure that the mixture does not become too dry, adding more water if needed. While the beans are cooking, in another pan cook the sausage. Once cooked drain the remaining fat and put the sausages for a few minutes to cook in the pot with the beans. Serve hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 400 g “cannellini” beans
    • 2 sausages
    • 1 glass of tomato purée
    • 30 g extra virgin olive oil
    • 6 leaves of sage
    • 2 garlic cloves
    • 1 sprig of rosemary
    • Salt and pepper
PROCEDURE
STEW WITH ROSEMARY STEW WITH ROSEMARY

Peel, wash and cut the potatoes into chunks. Chop garlic, rosemary and bacon and lightly fry in a pan with oil for a few minutes, then add the meat and let it brown over high heat for 10 minutes. Moisten with white wine and, once evaporated, add the potatoes. Season with salt and pepper and, little by little, add the hot broth. Cover the pan, lower the heat and continue cooking. Serve hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 500 g potatoes
    • 800 g veal
    • 40 g bacon
    • 1 garlic clove
    • 2 sprigs of rosemary
    • 1 glass of broth
    • 1 glass of wine
    • 30 g extra virgin olive oil
    • Salt and pepper
PROCEDURE
PORK CHOP WITH ROSEMARY PORK CHOP WITH ROSEMARY

Chop the rosemary thinly, and do the same with the garlic cloves. Take half of the rosemary and put it in a pestle with garlic, salt and pepper and beat until you obtain a paste. Take the steak, make holes with a knife every 2 to 3 cm into the meat and push inside the meat the mixture of garlic and rosemary. Massage the outside of the meat with thinly chopped rosemary. Place the loin in a pan, brown and blend with wine. Complete the cooking in the oven for 60 minutes at 180 °C.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 900 g pork chops
    • 40 g extra virgin olive oil
    • 2 garlic cloves
    • 4 sprigs of rosemary
    • ½ glass of dry white wine
    • Salt and pepper