If you've ever had the privilege of traveling to Tuscany, you'll likely remember the simplicity of the cuisine. They don't follow a lot of trends…it's about fire-grilled steaks, meltingly tender beans with extra virgin olive oil, slow-roasted potatoes and long-cooked vegetables. And the preferred seasoning is rarely more than salt and a few herbs. Kitty Keller developed the Tuscan Herb Salt to help bring those flavors into your kitchen, whether you're in Florence (Alabama) or Siena (New York).
It all begins with a fine Spanish sea salt, to which the quintessential Tuscan herbs are added: rosemary, marjoram, oregano and thyme. To brighten the mix, lemon peel and chili flakes are added. The real secret to this incredible mix is the dried tomato; sun-ripened tomatoes are dried and pulverized, giving this mix a lovely richness and delicate sweetness.
It almost goes without saying that this salt is a steaks' best friend. Season a ribeye about 30 minutes before you head to the grill to allow the seasoning to permeate the meat. We also love to season halved tomatoes before a slow-roast - a couple of hours in a 200 degree oven is all it takes.
This particular mix is also great with summer vegetables like zucchini and eggplant. Season thin shavings of zucchini and serve raw with olives, fresh parsley and toasted almonds. For eggplant, take the opportunity to double-season! Season sliced eggplant & breadcrumbs with Tuscan Herb Salt before oven-roasting on a pre-heated, oiled sheet pan…you'll get that crispy texture without frying!
If you're making homemade pizza, double the dough recipe and bake a focaccia liberally seasoned with Tuscan Herb Salt and your best extra virgin olive oil. Try the same if you're making crostini.
And while you'd never see it in Tuscany, a filet of salmon does nicely with a shower of Tuscan Herb Salt.
Posted by Cyber -chef Steve on 20th Feb 2013
In these health conscious days, salt is one of the first ingredients to fall from gracing homemade dishes. That was my MO until I came across this salt/herb combo.I now start my dishes with olive oil, garlic and a nice pinch or two of this salt, allowing the salt to both limit the oil from splattering but most importantly to create the aroma of the glistening herbs before I fill the pan with the balance of ingredients. then when the dish is ready to serve an additional pinch once again allowing the aroma from the herbs to waft to the noses. Everyone comments!