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Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking. [5] A small amount of olive oil is often added to persillade to make it easier to use. [citation needed]
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole is often garnished with a few green peas for color, although some more modern variations may omit some ...
But in the traditional restaurants -especially in sea food restaurants- they are served with a special fries sauce which includes tomatoes, parsley, lemon, garlic and olive oil. [30] Also this special fries sauce is used with a mixture of vegetable fries which includes potatoes, aubergine, green pepper and zucchini.
Just 15 minutes, a drizzle of olive oil, and a sprinkle of salt and freshly ground black pepper is all it takes. Get the Roasted Asparagus recipe . Will Dickey
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.
Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side.
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