Rosemary is an extremely fragrant spice used to flavor the oldest dishes known to man. It is mostly used in Spanish, French and Italian cuisine, but is gaining more and more popularity in our country as well. Rosemary has a strong aroma and a spicy taste. It is added to various dishes, but is perfect for flavoring meat. But which meat should we add rosemary to?
Rosemary is used to flavor chicken, lamb, fish and beef dishes. It is rarely added to pork because it does not go very well with its taste, but still it's all a matter of individual preference. Rosemary gives the rabbit meat an extremely pleasant aroma.
In the Mediterranean cuisine, rosemary is almost always present in lamb and rabbit recipes. The spice is also often used to prepare marinades for different types of meat.
Rosemary can be used in combination with butter and parsley, as the resulting herbal butter is spread on the chicken or stuffed into the small incisions that are made on the meat. Do not combine rosemary with bay leaf because the two spices do not go well together.
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