Rosemary not only flavors dishes and makes them tastier, but it also helps a lot to keep you healthy and energetic. Rosemary was used in Ancient Greece, Rome and Egypt. Rosemary has been used in Italian, French and Spanish cuisine for centuries.
Rosemary has a strong sweet aroma reminiscent of juniper and its taste is slightly spicy. The young leaves, twigs and flowers of rosemary are used as a fresh and dried spice.
Rosemary is added in various types of vegetable salads, in chicken dishes, fish, beef, lamb and less often pork. Rabbit acquires a more pleasant aroma if cooked with rosemary.
Game poultry is much more aromatic and tasty if rosemary is added during its preparation. This tasty and aromatic spice is used to enhance the taste and aroma of dishes and mushroom soups.
Rosemary is often used to prepare the marinade for different types of meat. Mixed with other spices, rosemary is added to various types of sauces.
Soft cheeses become much tastier if sprinkled with rosemary. Dishes with potatoes change their taste and aroma if rosemary is added to them.
Bread dough becomes much tastier if you add a little rosemary to it. Tomato soup is more aromatic with rosemary and without this spice, grilled meat does not have a subtle aroma.
The consumption of dishes with rosemary helps with good digestion, strengthens immunity and the nervous system, is useful for problems with low blood pressure.
You can use rosemary in combination with butter and finely chopped parsley. This paste is smeared under the slightly raised skin of chicken or game poultry, or stuffed into small incisions made in pork, beef or lamb.
Rosemary does not get along very well with bay leaves, so it is not good to combine these two spices in different dishes and soups.
Rosemary sauce is often used in European cuisine. It is prepared from:
100 grams of parsley, 100 grams of onion, 20 grams of rosemary, 300 milliliters of red wine, 500 milliliters of meat broth, 40 grams of butter, 2 tablespoons of olive oil, salt and black pepper to taste.
Method of preparation: The finely chopped onions and parsley are fried in olive oil and wine and rosemary are added. Stew over low heat until the liquid is reduced by half. Add the broth and cook over low heat until slightly thickened. Add the butter and blend with a blender. Season with salt and black pepper.
