What's not to love about making your produce last longer?
Lloyd is a doyenne at such ventures, so try his super easy and tasty way to use your fresh rosemary way beyond harvest time.
Add parmesan for an extra decadent experience, or leave it out and go vegan instead.
4-6 sprigs of fresh rosemary
75g grated Grana Padano / Parmigiano-Reggiano
300 ml extra-virgin olive oil
- Reserving 1 sprig for the bottle, de-stem the rosemary into a saucepan (avoid uncoated aluminium - enamel works best).
- Gently crush the rosemary leaves with your fingers to bruise them and release the essential oils.
- Add the grated cheese, and olive oil to the pan and place on a low heat.
- Keep an eye on the heat as the cheese begins to melt, and stir occasionally to keep it from sticking to the bottom.
- Continue a very low simmer for 10-15 minutes, and then turn off and leave to cool for 1 hour.
- Place a sprig of rosemary and a piece of Grana Padano rind into a clean bottle or jar, and then strain the infused oil as you pour it over.
The oil infusion will keep in a cool, dry place for weeks (if it lasts that long).
Try it with crusty bread, or like Lloyd and his family does as a base and dressing for free-range roast chicken.