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Italian food recipe: Venetian Basil Oil
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Keywords:
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basil, oil, sauce, appetizer
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Introduction ( a short intro ):
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"This basil oil is based on the same principle as pesto, but it's lighter, made without the garlic, cheese, and nuts," Francesco says. "And it has more uses." He adds the droplets of the brightly colored oil to garnish the top of a simple risotto and to glaze grilled fish. "I like to combine parsley and basil to give it a more intense flavor, and this is the only time I use American-style curly parsley instead of the flat-leaf kind." Francesco also blanches the herbs very briefly to mute any bitterness. "We serve very little in the way of raw food in Venice." he remarks. "As a matter of fact, that's true of Italy in general, not just Venice."
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Ingredients:
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1 cup (about 40 g) loosely packed fresh basil leaves
1/2 cup (about 20 g) loosely packed curly parsley
1/2 cup (125 ml) extra virgin olive oil
salt to taste
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Description:
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Bring a pot with 2 quarts (2 L) of water to a boil, drop in the basil and parsley and cook just 15 seconds. Drain immediately, rinse the herbs under cold water, and dry them.
Place the herbs in a blender or food processor. Process them to chop them, then, with the machine running, gradually add the oil. Season the mixture with salt.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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Makes about 2/3 cup (160 ml)
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Italian food recipe: Venetian Basil Oil
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Author
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Hannah
New Member
Registered: October 2007
Location: Southern Tuscany, Monte Amiata
Posts: 2
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Review Date: Mon October 15, 2007
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Would you recommend the product? Yes |
Total Spent: None indicated| Rating: 0
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Positive aspects of the product (pros):
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Negative aspects of the product (cons):
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I've been looking forward to finding a good basil oil recipe and I'll try this as soon as I can!
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www.italmacro.com
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