To prepare our balsamic rosemary sauce, heat the oil with the garlic divided in half in a pan over a very low flame.<\/p>\n
When the garlic begins to brown and perfume, remove it and add the finely chopped rosemary. Let it flavor for about a minute and add the balsamic vinegar and a few drops of tabasco to give our sauce a slightly spicy flavor.<\/p>\n
Salt, mix everything and remove the sauce from the heat. At this point, our vinegar sauce is ready to be served.<\/p>\n
In the past, rosemary was also known with the name of rosy.<\/p>\n
It is an evergreen wild shrub that grows especially along the coasts, but it can also grow in pots.<\/p>\n
Its woody twigs are covered with linear leaves which, especially in summer, release a very pleasant, slightly bitter scent.<\/p>\n
Rosemary has a particular affinity with garlic and sage, and it\u2019s often used to flavor roasts, grilled meats, fish dishes and legume soups.<\/p>\n
It is recommended to use it in limited quantities, because in cooking it can take a vague scent that is not always pleasant and never dry, because it would lose almost all its aromatic characteristics.<\/p>\n","protected":false},"excerpt":{"rendered":"
To prepare our balsamic rosemary sauce, heat the oil with the garlic divided in half in a pan over a very low flame. When the garlic begins to brown and perfume, remove it and add the finely chopped rosemary. Let it flavor for about a minute and add the balsamic vinegar and a few drops […]<\/p>\n","protected":false},"author":2,"featured_media":100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-99","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments"],"yoast_head":"\n