Salamoia bolognese (salt flavored with sage and rosemary)

I discovered salamoia bolognese during my stay in Italy. It’s a very old recipe. It is a salt flavored with sage and rosemary. It is used in particular on grilled meats or fish. I actually use it absolutely everywhere since I know. It works wonders in a simple salad or on grilled vegetables.

The industrial version is already excellent, but the homemade version, you can imagine, is even more so.
It’s also very easy to do. Sage and freshly picked rosemary, garlic, Guérande salt and good pepper. Everything is mixed and then dried.
All you have to do is sprinkle it on all the dishes you want to flavor with the scents of summer.
And I assure you, it smells divine.

Salamoia bolognese (salt flavored with sage and rosemary):

A bunch of fresh sage
A bunch of fresh rosemary
1 large clove of garlic
250g Guérande salt
1 good tsp peppercorns

Wash and dry the herbs.
Remove the stalks and put them in the bowl of a blender with the garlic.
Mix vigorously until you have a very fine mixture. Rosemary leaves are quite hardy.

Mix with the salt.
Add the cracked pepper.

Spread this mixture on a baking sheet and leave to dry in the oven at 50/60°C, stirring regularly.
You can also take advantage of the sun’s rays when there are some.

To pass the whole with the mortar in order to have a fine texture.
Store in a jar.

To finish: the advantage of making your own salamoia bolognese is that you can dose the ingredients according to your taste. A little less sage for some, a little more pepper for others…

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