Top 10 herbs to cook Italian- 2. Rosemary= Rosmarino

Toscana Mia Blog


“An herb is the friend of physicians and the praise of cooks.” (- Charlemagne)

Rosemary better to be used fresh as desiccated leaves loose flavor.


To strip the leaves from a woody sprig, simply hold the stem in one hand and remove the leaves using the finger and thumb of the other hand, pushing against the direction of the growth


Rosemary’s pungent flavor complements fatty meats particularly well, When grilling, toss a sprig or two of fresh rosemary onto the coals to add a wonderfully intense smokiness to your meats.You can use a woodier branch from the plant as to brush oil on grilling meat. On grilling a lamb it’s compulsory as its aromatic smells eliminates the characteristic sheep smell.


Rosemary in marinades, or as an accent for Mediterranean vegetables. Great in some tomato sauces. Pay attention not to use too much especially in summer when it can be too…

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Pasta e fagioli (pasta with beans)

Munich minutes

If you grew up in an Italian household, you will definitely have been faced with eating pasta fagioli at least once (if not more)! I have to admit, pasta e fagioli (pasta with beans) hasn’t really been a dish that has been present in my marriage meals with Steven. But, it does feature in March, so it was time I made it… And after the scrumptious dinner, I began to wonder why I hadn’t experimented with it previously? It is so yummy and such a great winter warmer! And not too hard either!

Pasta e fagioli (page 76)

Of course, I used dried beans soaked in water overnight. I cooked the beans the day before I actually made the pasta e fagioli. Reason being, was that I needed to work the next day. To anyone who wants to be organised – you can cook a whole heap of dried beans…

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