Points Of Interest

Cut Rosemary has a strong, piney flavor that intensifies when cooked to a permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.

• Light to dark green with brown undertones
• Cut into 1/8 - 1/4 inch pieces
• Pungent, piney aroma and flavor

Suggested Uses

• Use Cut Rosemary to season meat dishes and tomato sauces of Italian cuisine
• Use Cut Rosemary to season traditional Greek leg of lamb, along with garlic, black pepper and citrus
• Sprinkle atop focaccia and other flatbreads
• Add sparingly to sweet concoctions like wine punch or apple jelly for a unique, herbal twist

Basic Preparation

Ready to use. Add to taste. Crush or grind for finer texture, if desired.

Recipe: BLACK PEPPER-ROSEMARY BREAD

INGREDIENTS

Makes 2 loaves

1 Tablespoon White Sugar

1 Cup Warm Water

1 (.25 Oz) Package Active Dry Yeast

1 Teaspoon 1890 Coarse Sea Salt Flakes

2 Tablespoons Unsalted Butter, softened. Can replace by 1890 Butter Olive Oil

1 Tablespoon 1890 Organic Cut Rosemary, divided

1/2 Tablespoon 1890 Ground Black Peppercorns

1 Teaspoon 1890 Salt-Free Organic Italian Seasoning

3 Cups Bread Flour

1 Tablespoon 1890 UP Extra Virgin Olive Oil

1 Large Egg, beaten

DIRECTIONS

Dissolve sugar in warm water in medium bowl, and mix in yeast.

When yeast is bubbly, mix in salt, butter, 3/4 tablespoon rosemary, pepper and Italian seasoning, followed by 2 cups flour. Gradually add remaining flour to form pliable dough.

Knead dough for 10 to 12 minutes on floured work surface.

Coat inside of large bowl with olive oil. Place dough in bowl, cover and let rise 1 hour in warm location.

Punch down dough, and divide in half. Line baking sheet with lightly greased parchment paper. Shape dough into 2 round loaves, and place on baking sheet. Sprinkle loaves with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375°F.

Brush loaves with egg. Transfer to oven to bake 15 to 20 minutes, or until golden brown.