Frantoi Cutrera - Organic Rosmarino - Naturally Dried Rosemary Herb - 0.53oz (15g)


  • Dark green color, intense and persistent aroma. Rosemary is a distinctive woody shrub - that grows in the dry Mediterranean scrublands with leaves so narrow and tightly rolled that they look like pine needles. In Italy it traditionally flavors grilled meats, but it can also complement sweet dishes. Rosemary aroma is unusually well preserved by drying. Like oregano, sage, and marjoram, rosemary comes from the mint family. Try flavouring grilled vegetables and meats, bread and focaccia or extra virgin olive oil.

  • Rustic rosemary wholegrain bread

    Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.

    Yield: Makes a large loaf
    Prep time: 15 minutes
    Cooking and proofing time: 3 ½ hours

    Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
    Whole flour, 1 pack (1 kg)- Petra 9 by Molino Quaglia
    Luke warm water, 2 ½ cups
    Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
    Sugar, 1 tablespoon
    Rosemary, 1 tablespoon Rosmarino by Segreti di Sicilia
    Extra virgin olive oil, 1 tablespoon to grease pan (can use other oil if preferred)

    Utensils Needed
    Oven, loaf pan, electric mixer or bowl, tea towel

    Place all ingredients but the rosemary and oil in the electric mixer or in a bowl and mix or kneed until smooth and uniform. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Now add the rosemary and knead lightly and shape into a loaf. If the dough is too sticky use some flour on your hands. Grease the loaf pan with a little oil and place the loaf in it. Place the pan in the oven and let rest for about 20 minutes, if you have a gas oven with a pilot or a bread proofing setting it will make your loaf raise even more. After 20 minutes turn the oven on at 375 F and bake for about 50 minutes to 1 hour, until the crust looks crispy and light brown.

    Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
  • Ingredients: Rosemary. May contain traces of nuts, celery, milk-based products.

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