Battuto

Battuto

By
From
Tuscany
Photographer
Helen Cathcart

This is a finely chopped mixture of flavours, or aromi as the Italians would call it. It is a savoury base used to flavour sauces, casseroles, fish, roast meats or simply dusted onto toasted bread with oil. The herbs are chopped finely together with garlic and seasoning before being added to olive oil in a pan. In mountainous regions where olive trees can’t grow, pork fat is used for frying and this is chopped with the herbs to form a paste.

Ingredients

Quantity Ingredient

This quantity works for recipes that serve 6–8

Quantity Ingredient
4 garlic cloves, peeled
4 long sprigs rosemary, leaves picked
handful sage leaves
salt
freshly ground black pepper

Method

  1. Cut the hard ends off the garlic. Use a large knife to coarsely chop the garlic, herbs and seasoning together into small dice the size of fine gravel.
Tags:
Italy
Italian
Caldesi
Tuscany
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