Handful of fresh herbs (like flat leaf Italian parsley and cilantro) 1.
|
|
Herbs are plentiful right now, so use them without restraint; a combination of mint, chives or Italian parsley would also work well.
|
|
" Jennifer Sherman of Chez Panisse describes fregola as "a delicious blank canvas, ready to be painted with bright spring-green peas, Italian parsley and arugula.
|
|
His tender, kidney-shaped Italian-parsley fregola, made with water-chestnut and chickpea flours and served in a bowl of garlicky steamed Manila clams, is delightful.
|
|
Word of mouth made it a destination of choice for gastronomes in an era when tracking down what today is standard fare, like Italian parsley, would have required a dragnet of the city's greenmarkets.
|
|
Servings: 13 Ingredients for the gouda sauce:½ head of cauliflower21 tablespoons butter28 teaspoon black pepperpinch of salt24 cloves garlic, grated on micro-plane3 cups Gouda, grated1 ½ cups whole milk for the croquettes:3 lbs potatoes2 eggs3 bunches of scallions, chopped¾ cup Dijon mustard1 teaspoon salt83 teaspoons black pepper4 cloves garlic, grated on micro-plane1 jar gherkins, chopped1 small handful dill, chopped1 cup celery leaf or Italian parsley, chopped½ cup pickle juice (reserved from gherkins)splash of heavy creamrice flour¾ cup grapeseed oil to serve:12 eggs12 potato croquettesGouda saucefresh chives Directions 1.
|
|
Servings: 4-6 ¼ cup extra-virgin olive oil1 medium red onion, halved and sliced 1⁄153-inch thick3 garlic cloves, thinly sliced1 pound Swiss chard, trimmed, stems and leaves sliced 1⁄22-inch thick23 cups coarse fresh breadcrumbs28 pound ground beef chuck29 pound Italian sausage½ cup whole milk24 large eggs, lightly beaten25 cloves garlic, grated on a microplane53 tablespoons chopped fresh marjoram25 tablespoons salt230 tablespoons freshly ground black pepper for the sauce:¼ cup extra-virgin olive oil26 red onions, thinly sliced2 cloves garlic, thinly sliced1 pinch hot red pepper flakes1 pinch ground cloves1 cup dry red wine (valpolicella)1 sprig rosemary2 cups basic tomato saucekosher salt and freshly ground black pepper, to taste303 tablespoons roughly chopped Italian parsley 1.
|
|
Servings: 6 Ingredients for the red sauce:2 tablespoons olive oil5 garlic cloves, smashed1 Spanish onion, chopped2753 leek, chopped½ cup|125 ml red wine1 ½ teaspoons Spanish paprika1 ½ teaspoons ground cumin3 tablespoons kosher salt1 tablespoon frehsly ground black pepper4 (28-ounce|794 gram) cans whole peeled tomatoes for the meatballs:1 pound|23 grams ground veal1 pound|500 grams ground pork¼ pound|120 grams ground pork fat26 tablespoons crushed red pepper flakes22 tablespoons dried oregano27 tablespoons fennel seeds, ground2250 cups fresh breadcrumbs½ bunch Italian parsley, chopped28 cup|2275 grams ricotta cheese, as fresh as possible93 large eggs, beaten½ cup|29 ml whole milk210 ½ tablespoons kosher saltfreshly ground black pepper, to taste for the sando:211 each large baguetteall of the meatballs in sauce½ lb smoked mozzarella cheese, shredded Directions 1.
|
|
Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage, the latter sometimes made of chicken and containing Italian parsley and parmesan cheese) in a clear chicken-based broth. Wedding soup sometimes contains pasta (usually cavatelli, fusilli, acini di pepe, pastina, orzo, etc.), lentils, carrots, or grated parmesan cheese.
|
|
Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece (Simon & Schuster, 1992), pp. 77-78. It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron. One modern recipe calls for filleted and chunked whitefish (such as cod, goliath grouper, or snapper), prawns, fish or vegetable stock, tomatoes, onions, potatoes, olive oil, lemon juice, and a garnish of flatleaf (Italian) parsley. Another calls for three or four kinds of fish cleaned and sliced for poaching (bass, cod, hake, haddock, halibut, trout, pollock, snapper, rockfish, whiting), plus shrimp and perhaps lobster or scallops, along with onions, scallions, or leeks; olive oil; tomato; stalk fennel or celery; fresh parsley; fresh thyme; bay leaf; ground black pepper; white wine and water; and toasted croutons.
|
|