Rosemary can be safely called a universal seasoning, but due to its rich aroma and bitter taste, it must be added very carefully to dishes. In cooking, only the needle-like parts of the plant (leaves) are used. This spice is especially popular in Italy, Greece and France.
Rosemary will help you cook juicy and flavorful poultry. To do this, prepare a seasoning from the dried leaves of this plant, butter and parsley leaves. Rosemary in marinades, soups and vegetable side dishes will not be superfluous.
He makes savory dishes with cheese, potatoes, fish, lamb. It is difficult to imagine national dishes without it: Italian focaccio and Georgian satsivi. And in Greek cuisine, this spice is one of the most demanded.
With the help of rosemary, you can flavor vinegar and olive oil, just put a few leaves of this plant in the liquid. The spice is found in alcoholic beverages: liqueur, punch, vermouth, grog.
One pinch of rosemary is enough to add unusual aromas to baked goods, fruit jellies and other desserts. The spice is also useful when cooking on a wire rack or grill, it is sprinkled on coals or made from sprigs of a skewer plant.
Rosemary has a strong smell, so there is a high risk that it will overpower the aroma of other spices in the dish. Chefs advise those who use this seasoning for the first time to add very little of it to food, because it can make the taste of a familiar dish unrecognizable.
Not many spices are combined with rosemary, but marjoram, black pepper, parsley, juniper, paprika or thyme can be added with it. And to make a delicious sauce for fish or chicken, you need rosemary, capers, lemon zest and garlic. But you will have to experiment to determine the appropriate proportions of these seasonings for yourself. By the way, rosemary is also added to Provencal herbs, it goes well with honey, but it can ruin any dish along with bay leaves.
