Fresh culinary myrtle sprigs bring their leaf aroma to the resting platter of our Sardinian porceddu.
Fresh culinary myrtle sprigs bring their leaf aroma to the resting platter of our Sardinian porceddu.
Myrtle is an evergreen shrub with opposite, oval, leathery leaves. Its leaves and small sprigs are used to scent roasted or boiled suckling pig in Sardinian cooking. This guide concerns those fresh culinary plant parts.
Weigh 10 g fresh culinary myrtle. Wash and dry the sprigs and arrange them on the resting platter as directed by the porceddu recipe. Keep this quantity separate from the seasonings rubbed onto the raw pork.
Myrtle accompanies suckling pig in Sardinian preparations. In our porceddu, fresh sprigs go on the platter during the meat’s rest after roasting.
Use the 10 g sprigs with the cooked pork during its 20-minute rest. The fresh leaves and small branches supply the aromatic setting; follow the recipe’s serving instructions.
Buy fresh myrtle identified as Myrtus communis and supplied for food use. Ask for leaves on small sprigs. A liqueur bottle, berries or an ornamental plant of uncertain treatment does not supply the ingredient specified for this platter.
Follow the supplier’s storage instructions and keep the sprigs separate from raw-meat preparation. Wash and dry them before preparing the resting platter.
This recipe specifies fresh culinary leaves and sprigs. Liqueur is a different preparation and does not replace them here.
Buy correctly identified culinary myrtle from a supplier. These cooking notes do not provide wild-plant identification or harvesting instructions.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
