?From my dear friend and Italian Chef Giuseppena Colucci, three lovely recipes using my home grown organic lemon verbena.Delicious!! Buon appetito!!
Lemon Verbena Olive Oil
15- 20 fresh Lemon Verbena leaves, 3 garlic cloves quartered, 1 Tsp. of black pepper corn
Add all the ingredient in a small mason jar and fill it with olive oil. With a silicon spatula stir the ingredients gently. Seal the jar and leave it on the counter for few days before using.. You can add the oil into salad, for cooking fish or chicken. Enjoy!!
Lemon Verbena Butter
1 stick of unsalted butter (I prefer Irish butter) soft at room temperature (do not melt the butter)
10 fresh leaves of lemon verbena chopped very fine
Sea salt or Himalayan pink salt (will add great color to butter)
Add to the soften butter the chopped lemon verbena, salt to taste, and with a fork stir the ingredients together until it is all incorporated.
Put the soft flavored butter in a container and freeze for few hours. You can leave the butter after in the refrigerator until you are ready to use. Spread the butter on fresh rustic bread and serve with cheese, or you can use it to sauté fresh veggie, fish or chicken cutlet. Have fun!!
Baked Chicken lemon Verbena with Tangerine
Servings for Four
Ingredients:4 chicken thigh bone in Finely minced fresh herbs: lemon verbena rosemary,sage2 Tangerine cut in half1 medium onion slicedSalt & Pepper to taste olive oil to drizzleMethod:Reheat oven at 375. Put dry the chicken thighs with paper towels, place them in a safe oven pan, or a baking dish. Squeeze the tangerine all over the chicken and add the squeezed tangerine to the chicken. Add the fresh herbs all over, drizzle some olive oil and add salt & pepper to taste.Baked for 45 minutes or until chicken reach the beautiful dark golden color... delicious!! Buon appetito!!