How to chop herbs
How to make a fish stuffing
How to make a marinade
How to make fish broth
How to make Italian salsa verde
How to make Italian-style vegetables with garlic and parsley
How to make meat broth
How to make mixed meat stuffing
How to make tartar sauce
How to steam fish
A quick overview of the most popular and useful herbs to flavor and enhance the flavor of recipes.
Tags: basil, Easy, marjoram, parsley, rosemary, sage, thyme, wild fennel
Fish stuffing is perfect for making terrines or to stuff any type of fish.
Tags: Basic technique, black pepper, Easy, egg white, extra-virgin olive oil, filet of perch, filet of sea bream, filet of trout, garlic, parsley, salt
Marinating is a technique that is used to tenderize or flavor ingredients and can be used for both fish and meat.
Tags: Basic technique, bay leaf, black pepper, chicken, clove, Easy, extra-virgin olive oil, garlic, mackerel, parsley, red onion, rosemary, white wine vinegar
A basic preparation, used less often than meat broth, but equally as important for a good cook.
Tags: Basic technique, carrot, celery, Easy, lye, parsley, peppercorns, salt, white onion, 45 minutes
A flavorful green herb sauce often served with boiled meat.
Tags: Basic technique, caper, Easy, extra-virgin olive oil, garlic, hardboiled egg, parsley, salt, white bread, white wine vinegar, 20 minutes
This preparation calls for very little oil, highlighting the natural flavor of mushrooms and over vegetables.
Tags: black pepper, Easy, eggplant, extra-virgin olive oil, mushroom, parsley, red bell pepper, salt, yellow bell pepper
Beef broth is a stable ingredient for making many types of fresh stuffed pasta, risotto and a multitude of Italian recipes. This basic preparation is one of the most important ...
Tags: Basic technique, capon, carne di manzo, celery, hen, parsley, peppercorns, salt
A classic meat stuffing enriched with the flavor of prosciutto crudo.
Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium
A white sauce to serve with all types of fried fish.
Tags: Basic technique, Easy, garden chervil, hardboiled egg, mayonnaise, mustard, parsley, shallot, tarragon, 20 minutes
A simple and healty way to bring out the natural flavor of fish.
Tags: atlantic stargazer, Basic technique, Easy, garlic, John Dory fish, monkfish, parsley, peppercorns, perch, sea bass, turbot