Ingredients 1 Tbsp fennel seed 10 peppercorns 1 tsp Reshampatti 4 cloves garlic 2 tsp salt ½ cup parsley, chopped 6 scallions, sliced ¼ cup boiling water 3 Tbsp cider vinegar ½ cup olive oil Method Place fennel seed, pepper, and chile in a mortar and grind to a large powder. Add garlic and salt; purée. Incorporate parsley and scallions. Stir […]
Persillade is a simple sauce based on parsley and garlic. It allows to quickly turn something pan-fried into a delicious dish. To make it even more flavorful, add a hint of chopped anchovy.
A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and ajust according to taste.