Aromatic Salt (Salamoia Bolognese)
Today I'll write about Salamoia, a precious and very common ingredient for many Italian dishes. Used with measure it adds a lot of richness to even the simplest preparations. It can make the difference between a good meal and a yummy feast. You'll need:
- 500g of Kosher salt
- a small sage bunch, cleaned and finely minced
- a small rosemary bunch, cleaned and finely minced
- 3 cloves of garlic, cleaned and finely minced
- a pinch of freshly grounded pepper
Preheat the oven at 50 degrees
After you washed them dry the herbs with a clean cloth napkin and mix them with the salt in a flat baking pan covered with a layer of baking paper. Put in the oven for about 10 minutes so the herbs release their essential oils. Pour the aromatic salt in a sterile jar so you can keep it for as long as you want. This recipe is for the basic Salamoia, but there are countless variations (you can use lemon zest, thyme, chili peppers, estrogen and so on).
This powerful flavour enhancer can be used on meat, fish, cooked vegetables and pretty much all savory things that need a new kind of kick.
As you can see I didn't upload any picture this time because the ones I took turned out too crappy.
Buon appetito!