Greetings dear Hive community, today I bring you two recipes with Garlic and parsley.
Mojito y Pan con ajo y perejil.
Garlic sauce and Bread with garlic and parsley.
Hoy les voy mostrar como preparar tanto la salsa de ajo y el pan con ajo y perejil; pues los ingredientes son muy pocos y el resultado es la mesa llena de platos limpios…
Success in some restaurants. My mother's restaurant was called Brawilfra and I was a founding partner when I was only 10 years old because it was a family business.
The secret of our restaurant apart from the good seasoning; was the garlic with parsley and also attended by its owners.
As soon as the customer arrived, we gave him the menu and a basket of bread with garlic and parsley was placed in front of him.
And if he ordered a roast chicken we would place a jar with garlic and parsley as a garlic sauce for the chicken with yucca or Venezuelan hallaquitas of chili.Today I am going to show you how to prepare both the garlic sauce and the bread with garlic and parsley; the ingredients are very few and the result is a table full of clean dishes...
INGREDIENTS:
Finely chopped parsley.
Crushed Creole garlic.
Oil and vinegar equal proportions.
Pinch of salt.
Margarine
INGREDIENTES:
Perejil picado fino.
Ajo criollo machacado.
Aceite y vinagre igual proporciones
Pizca de sal.
Margarina
Se lava muy bien el perejil con abundante agua y sal, se pica bien fino, se reserva en un recipiente de vidrio.
Se pelan los ajos criollos, por que los importados son muy picantes para el resultado final.
Se machacan los ajos y se juntan con aceite y sal.
Separar en dos porciones una para hacer el mojito y otra para el pan con ajo y perejil.
Importante: Para el mojito agregamos vinagre y para el pan con ajo margarina o mantequilla.
Wash the parsley very well with abundant water and salt, chop it finely and reserve it in a glass container.
Peel the Creole garlic, because the imported ones are too spicy for the final result.
Crush the garlic and mix it with oil and salt.
Separate in two portions, one for the garlic sauce and the other for the bread with garlic and parsley.Important: For the garlic sauce add vinegar and for the garlic bread add margarine or butter.
We integrate all the ingredients. Before adding the vinegar we separate a little to make the butter with garlic and parsley.
We have the garlic and parsley without vinegar.
Add the margarine, garlic and parsley and a pinch of salt.
Picamos el pan como desee presentarlos, preferiblemente pan campesino en rebanadas. En este caso solo tenía pan sobado y las separe en dos mitades y corte en cuadros.
Untamos con la preparación y al horno por unos minutos, hasta que se derrita la margarina y se tueste el pan.
Servimos en una canasta y buen provecho.
Chop the bread as you wish to present them, preferably sliced peasant bread. In this case I only had bread and I separated them in two halves and cut them into squares.
Spread with the preparation and bake in the oven for a few minutes, until the margarine melts and the bread is toasted.
Serve in a basket and enjoy.
I hope you like all the food served on the Hive blog.
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