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Author Topic: green food from basil and parsley..yum  (Read 2338 times)

sky otter

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green food from basil and parsley..yum
« on: August 07, 2013, 09:38:02 am »


for today .. cause it's going to rain yet again any minute now
i am going to try a couple of things that can be stored
and made with a few simple ingredients each
and thought  some one here just might want to try it also ;D

had to look up how to spell bunyet..pronounced like it was bin-yet
an old neighboor from long ago told me how to make it but it's been years
so i needed to refresh the amount  of each ingredient..guess i should have written it down

and pesto to make sure i had everything..  at christmas i always wish i had made it
and frozen it in ice cube trays...so i have it picked and am ready to do it
that is on for today

so here's what i have copied online and am heading back to the kitchen to attempt





http://en.allexperts.com/q/Italian-Cuisine-760/f/garlic-anchovies-parsley.htm

ladies name removed but you can find it at the link wrote at 2010-01-17 18:43:10
My family makes bunyet too, I'm still not sure if it's spelled like this, or bagnat, bunjat, etc.  Bagna cauda is a Piedmontese spread as well, made slightly differently.  I think the parsley version came from this.  In my family, the recipe is very loose, but the method is important:


parsley, 1-2 bunches, washed thoroughly and patted dry with a towel.  You don't want the excess water in it.  The moistness comes from oil.  Pick off each leaf and discard the stems (or use them for soup stock with other veggies!!).  Put the pile of parsley on a large wooden chopping block.



Add to the pile:

-1 can of anchovies in oil (save the oil, only add the anchovies)

-3 to 4 cloves of garlic (or more!!). Use a garlic crusher.

-5 to 6 capers (more or less). don't like capers  gonna leave them out


Use a single- or double-bladed mezzaluna (two handled), and work back and forth over the pile for about 20 minutes or until it's an unrecognizable paste.  When  you think it's as fine as it will get, bludgeon it some more.  This is the secret to an especially tasty bunyet.



Put it into a container.  Add the leftover oil from the anchovy can, a spray of white vinegar, red wine vinegar (Auntie Fran's secret), and salt.




.................................................



Fresh Basil Pesto
 Larger photo Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Prep time: 10 minutes
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.


Offline jackbrouno

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Re: green food from basil and parsley..yum
« Reply #1 on: August 12, 2014, 07:48:57 am »
Looks great to me, i will definitely give a try on it

Offline rdunk

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Re: green food from basil and parsley..yum
« Reply #2 on: August 12, 2014, 08:43:37 am »
I really like Basil Pesto!! But On the other, I just do not care for the taste of anchovy! :)

Offline burntheships

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Re: green food from basil and parsley..yum
« Reply #3 on: August 12, 2014, 09:35:47 am »
Sky, sounds delish!

Here is a similar recipie Italian Salsa Verde

http://www.bonappetit.com/recipe/italian-salsa-verde-2

@ Rdunk, I leave out the anchovy, and @ sky, I go
 very light with the capers  ;)
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Offline Amaterasu

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Re: green food from basil and parsley..yum
« Reply #4 on: August 12, 2014, 10:05:40 am »
Me, I adore both anchovies and capers.  Sadly, I have neither the counter space nor that tool that makes paste of the basil.  Should I get both, I will make some of this!  YUM!
"If the universe is made of mostly Dark Energy...can We use it to run Our cars?"

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