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Recipes with rosemary sprig

3 recipes that use rosemary sprig, with photos, step-by-step instructions and cook times. The quickest, Kulwa, takes 25 minutes. It is most often cooked with garlic, bay leaves and beef sirloin or rump.

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Veau aux olives

In the villages of Corsica's mountainous interior, veau aux olives is the dish of Sunday lunch and of family gatherings on saints' days, made with the island's free-roaming veal. The meat is browned, then stewed slowly with tomato, garlic, rosemary and plenty of green olives, giving a rich, savoury sauce with a pleasant salty-bitter edge from the olives. Corsicans often add a little panzetta (cured pork belly), which is optional here; with it, the dish contains pork. White wine is used too, and the ingredient note gives an alcohol-free version. Serve with soft polenta, ideally the island's chestnut-flour pulenda, or with fresh pasta. Chef's tip: blanch the olives for two minutes before adding them, so their brine doesn't oversalt the sauce.

145 minFrenchMeatGluten free
by KrazyBadal 0 views

Arrosticini

Drive through the hills of Abruzzo on a summer evening and you'll smell arrosticini: tiny cubes of sheep's meat threaded onto thin skewers and grilled by the dozen on a long, narrow charcoal brazier called a canala. Traditionally they're made with mutton from the region's flocks; lamb shoulder is easier to find and works beautifully. They are seasoned only with salt and olive oil, eaten straight off the stick by the handful, with bread drizzled in oil and a glass of something cold. A ridged grill pan works when you can't light charcoal. Chef's tip: leave a little fat on the meat and alternate fatty and lean pieces on each skewer, so they baste themselves as they cook.

30 minItalianMeatGluten free
by KrazyBadal 0 views

Kulwa

Kulwa (also called tibsi in parts of the Horn) is the fast, sizzling beef dish that Eritrean restaurants in Asmara and Massawa bring to the table in a hot clay dish: small strips of beef fried hard with onion, green chilli, a sprig of rosemary and a spoon of spiced butter, with a dusting of berbere. It is eaten with injera or bread as a weekend treat. The mistake is overcooking the beef until dry: it needs only a few minutes over high heat. Chef's tip: let the pan get really hot before adding the meat, and serve it still sizzling.

25 minEritreanMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with rosemary sprig