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Extra resources for Healthy Gourmet Recipes
I always strip the leaves from the stems and chop the leaves just before adding them to what I’m cooking. Chopping herbs ahead of time causes them to turn brown and lose their fragrance. Parsley: Parsley is one herb I have found impractical to grow. Mostly it’s because I use it faster than it grows; it is the most commonly used fresh herb in Italian cuisine. ” The only parsley I use is flat-leaf Italian parsley. Curly parsley is rather harsh and not as fragrant. After washing parsley, make sure to pat the leaves dry with paper towels before chopping, or it clumps together.
6. While the zucchini and peppers are cooking, finely chop enough parsley to measure 1½ tablespoons. Cut the cooked asparagus into pieces about 1 inch long. When the zucchini and peppers are ready, add the asparagus and sauté for about another minute. Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half. 7. While the cream is reducing, cook the pasta. Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged.
After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes. 2. While the beans are cooking, finely chop enough parsley to measure 1 tablespoon. 3. After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente.