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Hi I am Lori Schneider with Figs Catering in Austin, Texas and on behalf of Expert Village
today I am going to show you how to make an orzo pasta with roasted mushrooms and gorgonzola
cheese. So now I am going to cut the Italian parsley for our orzo pasta salad and today
we are using this really great Italian parsley and I don't need a whole bunch so I am going
to just take a few stems out of my bunch here and Italian parsley is really really great.
It is a flat leaf parsley and it is very easy to confuse it with cilantro and a lot of times
you need to put them right next to each other. Make sure you smell it and make sure that
it is Italian leaf parsley. It will smell like curl leafed parsley or just parsley instead
of smelling like cilantro and if you don't have Italian parsley available to you or if
you don't have access to Italian parsley just go ahead and use curly leaf or if you don't
like parsley at all don't worry about adding it to this dish but it does bring a nice fresh
flavor to your pasta. Now I am removing the leaves from our Italian parsley here and as
you can see some of these stems are pretty big and *** and it would not be very good.
The older they get and the bigger they get then the more bitter they are. The little
stems like this are good but I would just make sure that you would remove the big stems
they just would not be good to eat. Now that I have removed all the stems from my Italian
parsley altogether, I am going to roll them up and I am going to run my knife through
them. They do not have to be chopped perfectly but you want to make them small enough that
you don't just get a whole mouthful of Italian parsley leaf. I am just going to run my knife
through here, run it through one more time and get anything that we missed there were
a few leaves there that I missed. Excellent and now I am going to go ahead and place most
of this in our bowl. I saved just a little bit for our varnish. I am going to go ahead
and stir it all up and now we are ready to add our mushrooms back into the bowl.