| 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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