BRANZINO AL FORNO
PARSLEY-INFUSED OLIVE OIL A QUICK FLAVOR BOOST
PARSLEY OIL INGREDIENTS: - Extra virgin olive oil - Fresh parsley - Sterilized glass bottle or jar
Pan-seared branzino, celery root puree, roasted tricolor cauliflower, parsley oil
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INSTRUCTIONS: 1. Thoroughly wash and dry fresh parsley, removing any dirt or debris. Roughly chop the leaves to enhance the infusion process. 2. Heat extra virgin olive oil in a saucepan over low to medium heat. Add chopped parsley and let it simmer for 5-10 minutes, allowing the oil to absorb the herb’s essence. 3. Remove the saucepan from heat and let the infused oil cool. Strain the oil through a fine mesh sieve or cheesecloth into a sterilized glass bottle, discarding parsley solids. 5. Tightly seal the bottle and store it in a cool, dark place. While the oil can be used immediately, its flavor intensifies over time. Allow it to sit for at least 24 hours for optimal infusion. RECIPE IDEA: LEMON-PARSLEY VINAIGRETTE INGREDIENTS: 1/4 C. Parsley-infused olive oil 2 TB. Freshly squeezed lemon juice 1 Tsp. Dijon mustard Salt and pepper to taste INSTRUCTIONS: 1. Whisk together parsley-infused olive oil, lemon juice, and Dijon mustard until well combined. 2. Season with salt and pepper to taste. 3. Drizzle over salads, grilled vegetables, or roasted chicken for a burst of fresh, herbaceous flavor.
arsley-infused olive oil is easy to make and an effortless way to add freshness and vibrant flavor to your dishes. In addition to adding a pop of herbaceous flavor, it can be drizzled on most dishes to add a touch of color or contrast to an otherwise monotone plate presentation.
CHEF ALBERTO LEANDRI | EXECUTIVE CHEF IL VENETIAN
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