chopped Italian parsley
(for garnish) This recipe involves several steps, and the use of quality ingredients is critical.
We prefer the bright green, flat-leaf Italian parsley
to the ruffled variety for its more intense flavor.
Spanish or yellow/white onions (about 2 large), 450gm; olive oil, 2tbsp; fresh oyster mushrooms and shiitake mushrooms, 250gm each, stems removed, caps sliced (save all trimmings); coarse salt, 1/3 cup; salt and freshly ground black pepper; celery leaves, 3tbsp, chopped; fresh Italian parsley
, 2tbsp, chopped; unsalted butter, 2tbsp; potatoes, 2, medium, washed, peeled, and cubed (save all trimmings); apple juice or white grape juice, 1 cups; mushroom broth (recipe below), 6 cups
BILL'S SPAGHETTI GRAVY 3 (28-ounce) cans of crushed tomatoes 1 heart stalk celery 1/4 cup chopped fresh basil 1 tablespoon dried oregano 1 tablespoon salt 1 tablespoon ground black pepper Olive oil 1 eggplant, peeled, sliced thin 8 bundles spring green onions 1 bunch fat leaf Italian parsley
1 whole pod garlic, minced 4 (8-ounce) cans tomato paste, divided 1 tablespoon sugar In a 12-quart pot, add three cans crushed tomatoes, whole celery stalks, chopped fresh basil, oregano, salt, and pepper, and three cans of water.
Time: 1 hour 15 minutes Yield: 4 to 6 main-course servings Ingredients For the pesto: 2 ounces fresh basil leaves, a large fistful 1 ounce Italian parsley
leaves and tender stems, a small handful 2 garlic cloves, roughly chopped S alt and pepper 1/2 cup olive oil For the minestrone: 2 tablespoons olive oil 1 large onion, diced, about 2 cups 1/2 cup diced celery 1/2 cup diced carrot S alt and pepper Pinch red pepper flakes Pinch saffron 8 garlic cloves, minced 1 bay leaf S mall bundle fresh thyme sprigs 1 cup chopped tomato 1 cup cooked cannellini beans or fresh shell beans 24 littleneck clams, well rinsed 7 cups hot fish stock or chicken broth 1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles 1 cup small green peas 1 cup blanched and peeled fava beans, optional Method 1.
75 LUNCH Spanish Chopped Salad with Tuna and Piquillos and Spanish Dressing Chickpeas, olive oil, sweet pimenton, coarse sea salt, butter lettuce, scallions, roasted piquillo peppers, 8 oz oil-packed tuna, Italian parsley
sea scallops Salt Freshly ground black pepper 7 to 8 sprigs flat-leaf Italian parsley
2 to 3 tablespoons fine dry bread crumbs 3 to 4 sprigs fresh thyme Skewers for grilling 5 tablespoons extra-virgin olive oil Preheat a charcoal or gas grill.
At the banquet, in front of about 70 guests, he divided his genitals and garnished them with Italian parsley
The pungent flat leaf or Italian parsley
is preferred for cooking, while the curly leaf variety often is used as a garnish, but both are widely used in Mediterranean, Eastern European, and American cooking.
4 1/2 tablespoons very thinly sliced carrot rounds (1 1/2 ounces) 3 tablespoons very thinly sliced celery from the heart (1 ounce) 1/2 cup very thinly sliced yellow onion rounds (2 ounces) 3 sprigs fresh lemon thyme 2 stems lemon grass, pounded 1 large sprig Italian parsley
1/2 cup Sauvignon Blanc 1 1/2 teaspoons salt
Green Pea Falafel 1/2 cup dry green split peas 1 1/2 cups green peas, thawed from frozen 1/2 onion, chopped 5 sprigs Italian parsley
, leaves chopped 2 cloves garlic, minced 1 Tbs.
His first entree was grilled zucchini with mushrooms marinated in olive oil and lemon with a bright garnish of fresh Italian parsley