3.
fresh rosemary sprigs (each 5 inches long) fresh rosemary sprigs (each 5 inches long)
In a Small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month. heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month.
Popcorn with ROSEMARY-INFUSED OIL If you"re tired of b.u.t.tered popcorn, try a new flavor. The rosemary oil makes this version elegant and sophisticated. I love it with lots lots of salt. of salt.
MAKES 8 CUPS.
cup popcorn kernels cup popcorn kernels
4.
tablespoons Rosemary-Infused Oil (above) tablespoons Rosemary-Infused Oil (above)
Salt
In a Large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt to taste, and serve. heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt to taste, and serve.
BREAD AND SANDWICHES.
Sandwiches in Italy are called panini, panini, but they aren"t nearly as popular in Italy as they are here in the United States. Italians just don"t have the same type of eat-on-the-go culture as do Americans, for whom the quick-to-prepare, quick-to-consume, ultra-portable sandwich has become a national obsession. But still, Italians do have their specialty sandwiches, and here are recipes for some of their more original varieties. but they aren"t nearly as popular in Italy as they are here in the United States. Italians just don"t have the same type of eat-on-the-go culture as do Americans, for whom the quick-to-prepare, quick-to-consume, ultra-portable sandwich has become a national obsession. But still, Italians do have their specialty sandwiches, and here are recipes for some of their more original varieties.
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CHEESE AND ROSEMARY.
Bread Sticks I know! I know! Refrigerated dough? But this dish works beautifully as a side, and when you"re making the rest of the meal from scratch this recipe will come in very very handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyere make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don"t tell anyone about the refrigerated dough, and they"ll never know. handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyere make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don"t tell anyone about the refrigerated dough, and they"ll never know.
MAKES 2 DOZEN.
cup grated Gruyere cheese or other Swiss cheese cup grated Gruyere cheese or other Swiss cheese .
cup grated Parmesan cheese cup grated Parmesan cheese
1.
teaspoon chopped fresh rosemary teaspoon chopped fresh rosemary
1.
(11-ounce) container refrigerated bread-stick dough (such as Pillsbury) (11-ounce) container refrigerated bread-stick dough (such as Pillsbury)
1.
tablespoon olive oil tablespoon olive oil
1.
teaspoon sea salt teaspoon sea salt
Preheat the Oven to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper. to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper.
Chop the Gruyere cheese, Parmesan cheese, and rosemary together to mince and blend. Set the cheese mixture aside.
Separate the dough rectangles. Using a large, sharp knife, cut each dough rectangle in half lengthwise to form 2 thin strips from each rectangle. Lightly brush the oil over the dough strips. Working with one dough strip at a time, coat each strip with the cheese mixture, then roll each dough strip between your palms and the work surface into an 8-inch-long strip. Transfer the dough strips to the prepared baking sheets and sprinkle with the salt. (The bread sticks can be prepared up to this point 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic before baking.) Bake until the bread sticks are golden brown, about 15 minutes. Transfer the warm bread sticks to a basket and serve.
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ITALIAN EGG SANDWICH.
This breakfast sandwich has been pa.s.sed down through our family: My grandfather used to make it with my mom, and she would make it with us. Now I"m pa.s.sing it on to you.
3.
teaspoons olive oil teaspoons olive oil
1.
large egg large egg
teaspoon salt teaspoon salt
Pinch of freshly ground black pepper
1.
slice rustic white bread ( inch thick) slice rustic white bread ( inch thick)
1.
garlic clove garlic clove
1.