Sale Di Cervia

Sale Di Cervia

Oven Roasted Sweet Potato Fries

About Parco della Salina di Cervia

Oven Roasted Sweet Potato Fries

Aged Balsamic Vinegar

Extra Virgin Olive Oil

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Open the pure cotton bag and it's like being handed a bag of diamonds. Bright and pure with a clean flavor, Cervia’s Medium Coarse Sea Salt is harvested by hand, dried under the Italian summer sun and has absolutely no additives. This sea salt is perfect for the grinder or for cooking a ragu.

Salfiore di Romagna
The first sea salt of the season’s harvest and the highest grade. Use as a finishing salt for salads or steamed vegetables at the end of cooking. This sea salt will add texture, excitement and crunch to any dish. No additives or bitterness. Called the “il sale dei Papi” or “the salt of the popes,” in today’s terms you might say it was “the official salt of the papal table.”

Riserva Camillione
Recognized by Slow Food Presidia in 2004 as an extra-ordinary product, this coarse sea salt has been gathered on the same Camillone salt flats since Roman times. Tradition dictates that it be harvested daily in very, very small quantities. It is a more humid sea salt and when used for salt-roasting fish or meats, the end result is very un-salty, moist and flavorful.

Sizes:
Cervia Salt (med. coarse): 0.66lb in cotton bag or simply plastic
Salfiore di Romagna (fine coarse): 0.33lb cotton bag
Riserva Camillione (coarse): 1.65lb cotton bag

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(5/5 from 6 reviews)
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Size:	10.5 oz
Type:	Medium-Coarse, dry.
Producer:	Parco della Salina di Cervia
Location:	Cervia, near Ravenna in Emilia-Romagna.
Cervia Salt Flats About Parco della Salina di Cervia In the small town of Cervia on the Adriatic coast of northeast Italy, suntanned men tend the last remaining artisanal salt flats in Italy as they have done for over 2000 years. Learn More

Serves 4-6 as a side
Prep: 10 min. Cook: 20 min.

Ingredients:
4 tbsp olive oil
Coarse Sea salt and coarsely ground black pepper (for sprinkling at the end)
1 1/2 pounds sweet potatoes, scrubbed and cut into fries (unpeeled)

Preheat oven to 450 degrees F. In a small bowl, whisk together the oil and salt and pepper, to taste. Arrange the potato slices in rows on an oiled baking sheet. Brush the potatoes with the oil mixture, and roast them in the oven, turning them once, for about 20 min. or until golden and crispy. Transfer the potatoes to paper towels to drain, Sprinkle them with the coarse salt and pepper and serve them right away.

Some chefs recommend using an equal portion of olive oil and butter (2 tbsp ea.).

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