Best 5 Tuscan Rosemary Dry Rub Recipes
Tuscan rosemary dry rub is a versatile blend of herbs and spices that adds a distinctive, savory flavor to a variety of dishes, ranging from grilled meats and poultry to roasted vegetables and tofu. Originating from the culinary traditions of Tuscany, Italy, this aromatic rub combines the earthy notes of rosemary with the warmth of garlic, the bite of black pepper, and the subtle sweetness of paprika. It's a simple yet effective way to elevate the flavors of your favorite foods, adding a touch of rustic charm to your meals.
Let's cook with our recipes!
ROSEMARY GARLIC RUB
This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.
Provided by Christopher Anderson
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g
TUSCAN ROSEMARY DRY RUB
Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.
Provided by alijen
Categories European
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
- Stir in oregano, sage, garlic flakes, salt and pepper.
- Transfer to jar.
- Cover and store away from heat and light.
- Rub will keep several months.
- Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
- Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
- If desired, squeeze some lemon juice over the rub.
- Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
FRESH TUSCAN ROSEMARY WET RUB
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Use a knife to finely chop the herbs.
- Place in a food processor along with the garlic, salt and pepper.
- With the processor motor running, drizzle in the oil and process until smooth.
Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8
TUSCAN VODKA LEMONADE WITH ROSEMARY AND THYME SIMPLE SYRUP
Steps:
- To make the rosemary and thyme simple syrup, add the granulated sugar, 2 sprigs or the rosemary, 2 sprigs of the thyme and the water to a small saucepan. Turn on the heat and bring to a gentle boil, then stir to dissolve the sugar. Turn off the heat and let it cool. Discard the rosemary and thyme. Store in an airtight container in the fridge for up to 1 month.
- Add the vodka, lemon juice and 2/3 cup of the rosemary and thyme simple syrup (or more if you like a sweeter cocktail!) into a cocktail shaker with ice.
- Mix together the superfine sugar and cayenne pepper then spread onto a plate. Run a lemon wedge around the rim of each glass and dip into the sugar and cayenne mixture. Fill each glass with ice, then divide the vodka lemonade between the 2 glasses. Garnish each glass with a sprig of rosemary and a sprig of thyme. Enjoy!
DRY TUSCAN ROSEMARY RUB
Number Of Ingredients 8
Steps:
- Makes ¾ cup. Transfer the combined ingredients to a jar, cover and store in refrigerator away from heat and light. Will keep for several months This rub is terrific on chicken breasts, lamb chops and veal chops. At least 1 hour before grilling brush the meat with olive oil and sprinkle with the rub, patting it into the meat with your fingertips. Put it into the refrigerator until 30 minutes before cooking. If using on paillard of chicken breasts (one of our favorites) reduce the salt in the recipe by ½ or it will be too salty, don't overdo the rub and be sure not to overcook the chicken (takes less than 2 minutes per side. Sereve wedges of lemon with the meat - a little lemon juice squeezed on the cooked meat gives it a little zing.
Tips:
- Generous Application: Use plenty of the dry rub, coating the meat liberally. This ensures a flavorful crust and infuses the meat with savory goodness.
- Even Distribution: Sprinkle the dry rub evenly over the meat's surface, ensuring that all sides are well-coated. This helps achieve a consistent flavor profile throughout.
- Adequate Resting Time: Allow the meat to rest with the dry rub for at least 30 minutes, or up to overnight. This resting period allows the flavors to penetrate the meat, resulting in a more flavorful and juicy dish.
- High-Quality Ingredients: Choose high-quality herbs and spices for the dry rub. Freshly ground pepper and sea salt provide a superior flavor compared to pre-ground options.
- Adjust to Taste: Taste the dry rub before applying it to the meat. Adjust the proportions of herbs and spices based on your personal preference for a customized flavor profile.
- Store Properly: Store the dry rub in an airtight container in a cool, dry place. This preserves the flavors and quality of the rub for future use.
Conclusion:
Tuscan rosemary dry rub is a versatile and flavorful blend of herbs, spices, and seasonings that elevates the taste of various meats. Its aromatic profile, enhanced by the prominent rosemary, imparts a distinctive flavor that complements different cooking methods. Whether you prefer grilling, roasting, or pan-searing, this dry rub adds a delicious crust and infuses the meat with savory goodness. With its easy preparation and customizable nature, Tuscan rosemary dry rub is a must-try for home cooks and grill enthusiasts alike. Experiment with different meats and cooking techniques to discover the endless possibilities of this delightful rub.
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