Recipes by their Ingredients

Italian Parsley

  • Chimichuri Sauce

    chimichuri sauce
    Chimichuri Sauce
    Makes 1 cup
    ½ cup of Italian flat leaf parsley, finely chopped
    2 tablespoons finely minced fresh oregano
    4 garlic cloves, finely minced
    ½ cup finely minced green onions
    1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
    2 tablespoons red wine vinegar
    1 tablespoon fresh lemon juice
    ½ cup of olive oil
    Salt and pepper to taste
    pinch of ground cumin

    NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.

    Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.

  • Gumbo, Shrimp and Sausage

    Gumbo, Shrimp & Sausage
    Gumbo, Shrimp & Sausage
    (Serves 4)

    1/4 cup vegetable oil
    1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
    1/3 cup all-purpose flour
    5 tablespoons butter

    The Holy Trinity
    1 large onion, chopped fine
    1 large green bell pepper, seeded and chopped fine
    3 stalks celery, chopped fine

    4 cloves garlic minced
    1/4 cup Worcestershire sauce
    salt, to taste
    pepper, to taste
    Tony Chachere's Creole Seasoning, to taste
    1/4 bunch flat leaf (Italian) parsley, coarsely chopped (plus chopped leaves for garnish)
    2 tsp gumbo file
    4 cups chicken stock
    1/2 can (3 oz) of hunts tomato paste
    1 lb sliced okra
    1 pound small shrimp, peeled, deveined [36/40]
    1 can (10oz) or more good quality crab meat w/juice
    2-4 green onions diced
    long grained white rice, cooked, optional


    NOTES: Gumbo File (1 tblsp), a Roux (flour and butter or oil or pork fat) and/or okra, will all thicken the gumbo on their own, so you can use one of these in this recipe and adjust the other accordingly. Remember that the darker the roux, the longer it will take to thicken a liquid. Also, it doesn't matter if your using fresh or frozen okra, as long as you cook it 30 minutes or more the 'sliminess' will be gone. Personally I added a tsp of each spice listed, to taste. You can remove the crab from this recipe or you can add more, adjust your thickening agent accordingly! The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery.
     

    Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
    Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
    Do not go too brown and burn the roux if your using butter.

    Lower the heat to low heat and melt the remaining 3 tablespoons butter.
    Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

    Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

    Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

    Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

    Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

  • Polpette di Melanzane (Eggplant Meatballs)

    Polpette di Melanzane Eggplant Meatballs
    Polpette di Melanzane
    (Makes 12-15)

    Salt
    26 oz (750g) eggplant, cut into ½ inch cubes
    ⅓ cup grated pecorino cheese
    ⅓ cup grated Parmigiano-Reggiano cheese
    2 large eggs
    1 clove garlic, minced
    1 tblsp fresh Italian parsley, chopped
    Fresh ground black pepper, to taste
    About ¾ cup bread crumbs, plus extra for breading
    Vegetable oil for frying


    NOTES: I used 2 of the large long chinese eggplants, they weighed exactly 26oz!, blasphemy I know! The smaller eggplants have more flavor. I did have good experience freezing them with no sauce. I used a seal-a-meal and stopped the air from sucking out once the initial air was out this way it did not mush the polpette. They were in the freezer only a few weeks but I am sure they will last a few months frozen. They can also be reheated in the sauce. Original recipe came from Pasta Grammar, they have lots of authentic Italian food on YouTube and their website.

    Bring a large pot of water to a rolling boil and salt it generously. Add the cubed eggplant and boil for about 10 minutes, or until the eggplant is very tender. Drain and let cool to the touch.

    Squeeze the excess water out of the eggplant and place it in a large mixing bowl. Add the cheeses, eggs, garlic, parsley, plenty of black pepper, and a big pinch of salt. Add about half of the bread crumbs and begin mixing the ingredients by hand.

    Continue to add more bread crumbs until the mixture is soft and moldable, but not too wet or sticky. The amount of breadcrumbs needed will vary, so trust your judgment.

    Fill a deep pan with about 1 inch of vegetable oil and heat over med/high heat. Meanwhile, form the meatball mix into about 15 polpette. Form them into balls about 1½ to 2 inches in diameter. Dust the polpette in bread crumbs.

    Once the oil is at 350°F., working in batches, carefully drop the eggplant polpette into the pan, like anything deep fried, don't overcrowd the pan, I fried 4-6 at a time. Turn them frequently and fry until browned on all sides, about 3 minutes in total. Remove to a paper towel to drain.

    Serve the polpette warm and fresh. Buon appetito!

  • Turkish Fritters

    Turkish Fritters
    Turkish Fritters
    (Serves 6-8)

    1 egg
    1 tblsp sugar
    1 packet of dry active yeast (10 grams)
    1 tsp salt
    warm water .85 cup (200 ml)
    warm milk .85 cup (200 ml)
    4½ flour cups (540 grams)
    sweet green pepper, diced small, optional deseed
    sweet red pepper, diced small, optional deseed
    1 red onion, diced small
    1 small bunch Italian parsley
    1 potato, shredded
    about 3 oz. of Tulur cheese (80 grams), (or any hard sheep or goats milk cheese), shredded or in thin slivers


    NOTES:The water and milk should be between 100 - 115°F. Also, if you're using bell peppers you can use ½ of each, If your using the long skinny kind, use the whole pepper.
     

    Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

    Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

    Prepare all of your vegetables.

    Mix the vegetables and cheese into the bread dough.

    Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

    Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

    Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

    Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.