A matter of taste: Rosemary
Published Date:
06 April 2008
By Mark Turner
ROSEMARY is a member of the mint family and native to the Mediterranean. In ancient times, it was burnt as incense to ward off evil spirits, and Greek scholars would wear sprigs in their hair to improve concentration and memory. It was also considered a symbol of loyalty.
To make a rosemary infusion, add a pint of boiling water to 25g of flowering fresh or dried rosemary tops. Let these brew for 15 minutes. The resultant strained 'tea' is equally good as a sore throat gargle or a hair rinse (alleged to cure dandruff).
For a simple but indicative taste of the Mediterranean, try this easy recipe.
ROSEMARY PASTA
500g plain flour; 1/2 tsp salt; 50g finely chopped rosemary leaves; 3 large eggs
Sieve the flour into a bowl and add the salt and rosemary. Combine and make a well in the mixture before adding the beaten eggs. Stir with a fork until it gets too difficult to stir. Bring together into a ball with your hands and turn out on to a lightly floured surface. Knead until smooth. Cover with the bowl or a damp cloth and allow to rest for an hour before rolling out and cutting into your desired pasta shape. Cook for 2–3 minutes, in a large pan of boiling, slightly salted water.
The full article contains 224 words and appears in Scotland On Sunday newspaper.
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Last Updated:
04 April 2008 2:28 PM
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Source:
Scotland On Sunday
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Location:
Scotland
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Related Topics:
Recipes
