Neapolitan cuisine - especially in my home - unfolds along two lines: the garlic and oil with the parsley and the basil with the tomatoes. Almost all the dishes have a base or another, usually for seafood dishes, including the first, is more suitable for the dressing with the parsley. For the first and some vegetables such as eggplant, the ideal marriage is with the basil. In some cases, rarely, parsley and basil, even go together. Most of the time with regard to raw parsley. Some examples? Always with garlic and oil, parsley, mushrooms, fried and roasted peppers, artichokes.
courgettes and beans are vegetables possibilities also accept basil and mint.
green peppers and eggplant with basil mate.
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