Saturday, January 4, 2014

Aglione (fresh Italian seasoning blend)

Biba Caggiano, Italian chef, author and restaurateur, talks about how this is fresh seasoning blend used in the Emiglia-Romagna region of Italy, and provided this recipe in Biba's Taste of Italy. So far I've used it for roast chicken and roasted breakfast potatoes and I am in love with it! The juniper berries, which she says are optional and I say are essential, add a unique and subtle oomph.

Make up a good-sized batch as it lasts a long time in the refrigerator. Omit any ground black or crushed red pepper, so you have options when using it. I write the ingredients on the label, as well as the date I made it, so I don't have to go looking for the recipe when it's time to make more.


3 rosemary sprigs, leaves stripped, stems discarded
10 large sage leaves
1 medium-large clove garlic
1 tsp kosher salt (if you use table salt, cut this in half)
1 rounded tsp juniper berries (I bought mine at Williams-Sonoma. Keep them refrigerated so they last longer)

Finely mince everything together using a sharp chef's knife. You can double or triple the quantity as needed. Put in an airtight container and keep refrigerated.

2 comments:

  1. Please continue to write more because it’s unusual that someone has something interesting to say about this.
    Will be waiting for more! I have some relevant information you can review below.
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  2. Thanks for your interest and comment. I haven't been able to work on recipes this year due to family illness and unforeseen events, hopefully 2015 will be better.

    Can you be more specific when you say "about this"? Do you mean aglione in particular, or the GARD recipes in general? Thanks!

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