Wow, that looks so good, Artie. Thanks for the recipe

quote:

Originally posted by ArtieS:
Very simple recipe:

I usually don't bother with parsley in most of my cooking, but it adds a nice earthly, soft bitterness to this.

Buy fresh or better yet grow your own (super easy). I never thought I liked parsley and would also leave it out of things because I didn't really think it had a flavor. Then I tried it recently fresh again for the first time in many years. Suggart posted a spaghetti Aglio E Olio recipe (which is an awesome super easy thing to make) that requires fresh Italian Parsley.

I now always include the parsley and always use fresh, growing my own when weather permits. The Italian stuff has much better flavor than the curly parsley which I really only used as a garnish in the past.

Thanks for the tip. I grow fresh basil, so adding a nice parsley is easy.