Flower of Salt with Sage Sicily. The Flower of Salt with Sage Sicily is strictly hand-harvested in the salt pans facing the island of Mothia. Excellent quality salt, very soft, white, and naturally fine, enriched with juniper. Format: 400g. Production: Trapani. The Flower of Salt with Sage Sicily is an excellent quality salt, particularly soft, white, and naturally fine. Beneficial Characteristics: well-known and used in the kitchen to flavor dishes, sage is also recognized as a remedy in folk medicine for its anti-inflammatory, antiseptic, digestive, diuretic, and healing properties. Suggested recipe with Flower of Salt with Sage: Lemon Tagliolini with Anchovies. Use our delicious anchovies. Cook the tagliolini in a pot with plenty of boiling water, lightly salted. Meanwhile, in a separate large pan, melt a knob of butter and a bit of olive oil over moderate heat; when the butter has melted, add the Flower of Salt with Sage Sicily, a pinch of pepper, the juice of one lemon, and the anchovies that should fry for no more than 5 minutes. Drain the pasta al dente, add it to the pan, toss for a couple of minutes with the anchovies and serve. For 400 g of tagliolini you need about 300 g of fresh anchovies. Discover all types of salts from Sicily on our online shop emporiosicilia.it at the best price!
Flower of Salt with Sage Sicily. The Flower of Salt with Sage Sicily is strictly hand-harvested in the salt pans facing the island of Mothia. Excellent quality salt, very soft, white, and naturally fine, enriched with juniper. Format: 400g. Production: Trapani. The Flower of Salt with Sage Sicily is an excellent quality salt, particularly soft, white, and naturally fine. Beneficial Characteristics: well-known and used in the kitchen to flavor dishes, sage is also recognized as a remedy in folk medicine for its anti-inflammatory, antiseptic, digestive, diuretic, and healing properties. Suggested recipe with Flower of Salt with Sage: Lemon Tagliolini with Anchovies. Use our delicious anchovies. Cook the tagliolini in a pot with plenty of boiling water, lightly salted. Meanwhile, in a separate large pan, melt a knob of butter and a bit of olive oil over moderate heat; when the butter has melted, add the Flower of Salt with Sage Sicily, a pinch of pepper, the juice of one lemon, and the anchovies that should fry for no more than 5 minutes. Drain the pasta al dente, add it to the pan, toss for a couple of minutes with the anchovies and serve. For 400 g of tagliolini you need about 300 g of fresh anchovies. Discover all types of salts from Sicily on our online shop emporiosicilia.it at the best price!
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