GARLIC AND PARSLEY BASE
Have this prepared in advance for a quick way to add parsley and garlic to meals. Keeps refrigerated for 1 month or 3 months in the freezer. From: http://www.soscuisine.com
Provided by Geniale Genie
Categories Canadian
Time 20m
Yield 375 ml
Number Of Ingredients 3
Steps:
- Wash the parsley thoroughly and dry. Remove stems (use only parsley leaves as the stems are too tough). Chop finely along with garlic cloves (a small food processor comes in very handy for this step).
- Place in a jar. Cover with the oil (amount is given as a reference, adjust quantity as needed), to prevent contact with air. Close tightly and refrigerate immediately.
- NOTE: After each use, make sure the mixture is covered by oil before closing the jar in order to prevent any mould. KEEP REFRIGERATED AT ALL TIMES.
Nutrition Facts : Calories 3, Fat 0.3, SaturatedFat 0.1, Sodium 0.2
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
More about "garlic and parsley base recipes"
GREMOLATA RECIPE (ITALIAN PARSLEY CONDIMENT) - COOKIE …
From cookieandkate.com
5/5 (8)Calories 4 per servingCategory Garnish
- To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
- Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
- Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
GARLIC PARMESAN PASTA (ONE POT!) - THE COZY COOK
From thecozycook.com
100 RECIPES FOR GARLIC LOVERS
From allrecipes.com
CLASSIC ITALIAN GREMOLATA RECIPE (3 INGREDIENT PARSLEY SAUCE)
From thekitchenmagpie.com
RECIPES PARSLEY AND GARLIC BASE | SOSCUISINE
From soscuisine.com
4.5/5 (104)Servings 375
GARLIC AND PARSLEY PASTE | CARIBBEAN GREEN LIVING - DELICIOUS …
From caribbeangreenliving.com
Category CondimentCalories 32 per serving
BEST GARLIC PARSLEY SHRIMP RECIPE - DELISH.COM
From delish.com
EASY HOMEMADE GARLIC BREAD RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
GARLIC-PARSLEY BUTTER (BEURRE MAîTRE D'HôTEL) RECIPE - SERIOUS EATS
From seriouseats.com
GARLIC PARSLEY BUTTER SHRIMP - JO COOKS
From jocooks.com
23 PARSLEY RECIPES - WHAT TO COOK WITH A BUNCH OF PARSLEY | KITCHN
From thekitchn.com
30 FRESH PARSLEY RECIPES (+ CREATIVE USES) - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES PARSLEY AND GARLIC BASE | SOSCUISINE
From sfw.soscuisine.com
RECIPES SAUTéED ZUCCHINI | SOSCUISINE
From soscuisine.com
GARLIC KNOTS RECIPE
From allrecipes.com
GARLIC PARSLEY POTATOES - RECIPE GIRL
From recipegirl.com
THE BEST CAPRESE BREAD RECIPE - FOODDOLLS.COM
From fooddolls.com
EASY GARLIC BREAD RECIPE - TORNADOUGH ALLI
From tornadoughalli.com
BEST CREAMY GARLIC CHICKEN RECIPE - HOW TO MAKE CREAMY GARLIC …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love