Tag: parsley

Potatoes with parsley – Potatoes with parsley recipe from – Italian Cuisine

»Potatoes with parsley - Potatoes with parsley recipe from Misya


First of all, wash the potatoes well, put them in cold water, bring to a boil and cook for about 20 minutes (they must still be a little behind cooking, so that they do not lose their shape).

Peel and cut them into pieces.

Clean the garlic and 2/3 of the parsley, chop finely and cook them quickly in a pan with oil.

Finally add the potato cubes, season with salt and brown well.

The parsley potatoes are ready: serve, decorate with the remaining parsley (always chopped) and serve.

Baked noodles with mushrooms and parsley – Italian Cuisine

Baked noodles with mushrooms and parsley


Baked noodles with mushrooms, preparation

1) Peel the garlic, chop it finely and stew it for a minute with 2 tablespoons of oil, then unite frozen mushrooms and cook covered for 10 minutes. Remove the cover, salt, pepper, add half a dl of wine e cook for another 10 minutes. Before turn off, season with a handful of chopped parsley.

2) Dissolve 50 g of butter in a saucepan, unite flour, toast it for a few minutes stirring continuously, paid the hot broth and the remaining wine e carry on cooking for 7-8 minutes. Salt and pepper.

3) Let it cool down, so incorporated the egg yolks, 80 g of parmesan e jumbled up.

4) Dive the tagliatelle for a few seconds in boiling salted water, drain them And cool them under running water. Butter a 22×28 cm pan, you have on the bottom a layer of noodles, carry on with one of mushrooms and repeat until all the ingredients are used up. Pour the sauce prepared by making it penetrate between the layers, sprinkle with the remaining parmesan and bake at 180 degrees for 15 minutes.

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Posted on 21/10/2021

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Risotto with parsley – Recipe Risotto with parsley from – Italian Cuisine

»Risotto with parsley - Recipe Risotto with parsley from Misya


Wash the parsley, dry it and chop it finely, then set a little aside to decorate the dishes and work the rest with cheese and butter, in order to obtain a crumbly but homogeneous mixture.

Finely chop the onion and sauté it in a saucepan with a little oil; add the rice and toast it in the sauce, then start adding the hot broth, 1 ladle at a time, adding only once the previous ladle has evaporated.

Bring the rice to cook, then stir in the flavored butter and season with salt and pepper.

The parsley risotto is ready: serve, decorate with the parsley set aside and serve.

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