“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 pungent .Half a branch is usually enough. In Tuscany it is used even in certain breads and dessert just slightly cooking it in the oil to pour on them. With oil we mean :Extra Virgin Olive Oil !!!!
And now a Pasta sauce with rosemary: Penne agli Aromi = Penne with Aromatic Herbs
SALSA AGLI AROMI
2 spoons of olive oil – 2 cloves of garlic
½ onion 1 sprig of rosemary – 1 sprig of sage – 1 bunch of parsley
500g tomatoe purèe /tomato passata – 1/2 teaspoon oregano – salt and pepper + 30 gr. grated Parmigiano
Finely chop the garlic,the onion and all the herbs.
In a wide frying pan lightly brown the garlic and the onion in the oil for a few minutes.
Then add the chopped herbs . Stir the ingredients for a few seconds over a low flame, then add the tomato purèe. Mix everything together well, add salt and pepper and cook the sauce for approx. 15 minutes.
Add the oregano and then the pasta and sprinkle with grated parmigiano
Stir everything for a few minutes in the frying pan over a medium flame.
Serve immediately hot.
* Suggestion: add cream or a peperoncino.
Toscana Mia Blog 
Reblogged this on Cappannelle.
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