| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Rice | 4 | Servings |
INGREDIENTS
| Extra virgin olive oil | ||
| 1 | Clove garlic | |
| 7 | oz | Non-stick rice |
| 1 | c | White wine |
| 4 | Peeled tomatoes; chopped | |
| Salt | ||
| 1 | Pat of butter | |
| 4 | tb | Parmigiano Reggiano |
| 3 | tb | Cream |
| 6 | Basil leaves | |
| 4 | Sage leaves | |
| 1 | Tuft of parsley | |
| Few needles of fresh rosemary | ||
| 1 | pn | Thyme |
| 1 | Tuft of chives | |
| 3 | Fresh dill sprigs |
INSTRUCTIONS
HERBS From: Pat Gold <plgold@ix.netcom.com> Date: Fri, 12 Jul 1996 18:11:57 -0700 I came across a magazine called "La Cocina Italiana" today ... I think this is issue # 2. At any rate there were 3 recipes in an article called Kosher (In Accordance with the Jewish Dietary Laws) and although I haven't tried them they sounded interesting enough to post to the list. "Italian Kosher With Peevy Steller". 1. Chop the herbs finely and lightly fry them in a small amount of olive oil, with the garlic. 2. Meanwhile cook the chopped tomatoes in salt water. 3. Take out the garlic and add the rice, saute briefly and add a cup of white wine. 4. When the liquid evaporates, add the chopped tomatoes. 5. Add a pat of butter, abundant parmigiano and a few spoonfuls of cream at the end. JEWISH-FOOD digest 254 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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