Tuscan Seasoning
A seasoning good for everything: chicken, pork (how about some ribs?), lamb, potatoes, beans...
To test it, since this is the first time I've made it, I prepared some chicken thighs with potatoes in an oven bag. I borrowed the idea from Tuscan chicken (pollo alla diavola) and added 1 teaspoon ground black pepper + 4 teaspoons Tuscan seasoning + a little oil. I massaged the potatoes and chicken with this mixture, put them in the bag and baked them for 40 minutes at 220°C/430°F (opening the bag for the last 10 minutes).
Ingredients
30g sage
30g rosemary
1 head of garlic
zest of 1 lemon
1 heaping tablespoon black peppercorns
1 teaspoon salt
How to prepare tuscan seasoning
- Remove the leaves from the sage and rosemary.
- In a mortar, put: the lemon zest, garlic cloves and peppercorns. Crush them well with the pestle. Put the resulting paste over the herbs.
- Add the salt and with a sharp knife, chop everything very finely. Spread the herbs in a thin layer on a piece of baking paper and let them dry for 2 days in a sunny spot. If they don't dry completely during this time, put them in a slightly heated oven for a few hours, then turn it off.
- Grind the dried herbs in a coffee grinder and store in a sealed jar.
Fresh herbs
Chopped herbs
Drying the herbs
Tuscan chicken with potatoes in oven bag
