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100g (3.5oz) basil leaves
100g (3.5oz) coarse salt
3 garlic cloves
100g (3.5oz) sage leaves
100g (3.5oz) rosemary leaves


After carefully breaking off the stems, clean the sage, basil and rosemary leaves with a damp cloth. Place on a towel and let dry in a cool place turning often. When dry, finely mince with the garlic. Spread out the salt on a cutting board and roll with a glass bottle to make finer. Place all of the ingredients in a bowl and mix well. Place the aglione in a jar and cover with a layer of salt. Conserve in a cool, dry place.
Adding a little aglione is excellent for accenting the flavor of roast and steak.