This demanding blog restyling, anyway, requires a very focused Claudia to keep a good publishing cadence to give you all the best from the Mora Romagnola!
This is why I’m here tonight too, with a recipe I did few months ago, modified along the way after I found the recipe on a huge database of a Facebook group dedicated to sourdough ( it’s in Italian only unfortunately).
Herbal salt is a traditional Bolognese recipe that gives your dishes a great smell and taste.
From roasted chicken to vegetables, from tomato sauce to fish you can always have a great seasoning.
Here you can find it in every shop but I love to make it by myself when summer comes and sage and rosemary are at their best; sea salt preserves herbs from spoil so it can last months if you keep it in an airtight container.
Quantity of herbs and spices may vary, I now know how to measure everything by handfuls but I tried to write down the right measures for 35 oz. salt.
In the past mortars or even stones were used to crush salt and herbs but now we have the great luxury of powerful mixers; they’re great but they can heat what they’re grinding and it can change smell and taste.
I use a method that mix tradition and modern appliances, more info into the recipe card.
| Servings |
|
Ingredients
|
|
Keep it in an airtight container, it will last for a year, just in time for next summer to come and give you more fresh herbs to do it all again!
It has been a week end full of recipe experiments, one I can’t post because it’s into a contest and it must stay confidential, this one, instead, it’s ready to be posted luckly!
Some days ago I posted the recipe to make labneh at home.
Labneh is a sort of cheese that comes from yogurt, very similar to Philadelphia.
I told I would have try a sweet version and I used coconut yogurt: it turned out great, if you eat it cold it seems a great ice cream!
I’m here to drop a quick post, just a break from the longer post I’m working on, the one about Legoland theme park and how to enjoy the visit the best.
Writting long posts in two languages is hard but I don’t really give up!
We’re already on the 18 of June, tomorrow, after a whole month, we return to Santarcangelo ( hubby’s hometown) to relish our beloved Romagna.
I hope, on saturday morning, to attend ” Al mèni” ( the hands written in Romagna’s patois) a fair that is both a farmers’ market and a circus that took place in Rimini this week end.
Since I was a toddler, at home, the watchword has been “eating light”.
A father with austere tastes and accustomed to small portions, a mother with a steady eye to the scale and me, grownt with anunmanageable hatred for green beans because I’ve been forced to eat them for years.
Maybe from all this comes my love for food and cooking.
All this attention to ingredients and calories sometimes brings to something good like those patties.
