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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
ysabetwordsmith
ysabetwordsmith
Recipe: "Fresh Herb Topping"

I made this to accompany a spaghetti dinner this week.


Fresh Herb Topping


Ingredients:
several sprigs of Italian flat parsley (about 1 tablespoon)
several sweet basil leaves (about 2 teaspoons)
1 sprig of sweet marjoram
1 sage leaf


Directions:

 Wad up the Italian flat parsley and use kitchen scissors to snip into flakes over a small bowl.  Cut the basil leaves in half lengthwise, then stack them together.  Snip into flakes over the bowl.  Strip the leaves off the sweet marjoram stem.  Wad up the leaves and snip them into the bowl.  Cut the sage leaf in half lengthwise, then put the halves together.  Snip into the bowl.  Toss gently to mix the herbs together.

 Sprinkle over buttered, toasted slices of Italian bread or over spaghetti.  This recipe makes about 2 tablespoons of topping, which is enough for about 4 people.


Notes:

 This combination uses Italian herbs.  I designed it to go with the spaghetti I was serving for supper, so I used a similar combination of herbs to the spaghetti sauce.  (It was also somewhat inspired by a discussion with marina_bonomi regarding the prevalence of parsley in Italian cooking, so I wanted to try it as a main ingredient.)  The flavor is vivid, with green and floral notes that leap into the air.  However, all kinds of fresh leafy herbs would work for similar purposes.  Just mix and match based on what you're growing and what herbs are in the other recipes you've chosen.

 I use kitchen scissors because that's the easiest way for me to mince herbs.  You can also use a chef's knife or a food processor if you prefer.  The food processor is probably a good idea if you want to make a larger amount of this -- it should scale up just fine.

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Current Mood: busy busy

3 comments or Leave a comment
Comments
marina_bonomi From: marina_bonomi Date: June 15th, 2011 01:03 pm (UTC) (Link)
Oh, yes! This is definitely 'italian home cooking'. :)
I make someting similar myself, as a quick, light pasta sauce (just add to the herbs a couple of tablespoons of good olive oil per person, beat it with a fork and pour over the pasta, sprinkle some grated Parmesan over it and mix well).

A variant sauce you might like to try mixes finely chopped flat parsley leaves, capers (those preserved under salt, not vinegar, rised carefully, dried and chopped), and anchovies (or anchovy paste), again mixed with olive oil and with grated Parmesan (one can also add garlic and/or chili to taste).

By the way, I haven't forgotten our conversation about Fiorenza's garden, I'm just taking things slowly in the first few days home from the hospital, but that's definitely my main project for this summer.
ysabetwordsmith From: ysabetwordsmith Date: June 15th, 2011 05:36 pm (UTC) (Link)

Thoughts

>>Oh, yes! This is definitely 'italian home cooking'. :) <<

Yay!


>>I make someting similar myself, as a quick, light pasta sauce (just add to the herbs a couple of tablespoons of good olive oil per person, beat it with a fork and pour over the pasta, sprinkle some grated Parmesan over it and mix well).<<

I must remember that. I already make the spaghetti sauce. There used to be a pesto sauce we liked to use, but the company changed the formula.

>> By the way, I haven't forgotten our conversation about Fiorenza's garden, I'm just taking things slowly in the first few days home from the hospital, but that's definitely my main project for this summer.<<

No rush on that project. I look forward to seeing it whenever you're ready.

We missed you at the last fishbowl. You might like to know that there's a Fiorenza poem in microfunding currently. "Fiorenza and the Witch-Son" was inspired by a conversation about social roles and gender dynamics, plus my recollection of your earlier mention of the witch-son concept. So you can see the first 10 verses of that one here:
http://ysabetwordsmith.livejournal.com/1747675.html
rachelpage From: rachelpage Date: January 9th, 2015 11:28 am (UTC) (Link)
Thanks so much for the recipe. I can't wait to try it.
3 comments or Leave a comment