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Preparation
Add shallots and garlic to a saucepan and saute in oil until soft but not brown. Add wine, stock and fennel seed and bring to a boil and reduce by half. Add cream and reduce to a light sauce consistency. Strain and add to a blender or food processor.
Blanch basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop cooking and set the color. Pat dry.
Add blanched basil, parsley and mint leaves to blender and process until smooth. Return contents to saucepan and keep warm. Correct seasoning with salt, pepper and drops of lemon juice. Stir in tomatoes and serve immediately.
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Ingredients
1/4 Cup shallots or green onions , chopped
1 Tablespoon olive oil
1/2 Cup dry white wine
2 Cups rich shellfish stock <>
2 Cups rich chicken stock
1 Teaspoon fennel seed
1 Cup heavy cream
1 1/2 Cups basil leaves , lightly packed
1 tablespoon parsley , chopped
1 tbs mint , chopped
Salt and freshly ground pepper
Fresh lemon juice
1/2 cup Italian Roma tomatoes , peel, seed, dice
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Love Making Tips - Side dish | Condiments [1]
Posted by: n\a |
Rating: 0.00
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