Crumble 1/2 of
the fried rosemary leaves into the ziti and stir in 1/2 cup of almonds; transfer to the prepared pan.
Scatter the burrata over top, then drizzle with rosemary oil, garnish with a few
fried rosemary leaves and serve.
Not exact matches
Fry the
rosemary until the needles become crispy, 2 - 3 minutes; allow to cool, separate the
leaves from the stems and set aside.
Autumn Filling coconut oil or olive oil for
frying 1 small red onion, finely chopped 2 fresh sprigs of
rosemary 1 leek, thinly sliced (use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale
leaves, stems removed and chopped 1/2 lemon, juice
Top each tart shell with 2 tsp of caramelized onions, a slice of
fried mushroom and a couple of
leaves of
rosemary.
One the oil is hot add
rosemary leaves,
fry for 3 - 4 seconds until crispy.
I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower,
left out the
rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash -
fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.
Meanwhile, lightly
fry the shallot, garlic, sage, thyme,
rosemary and bay
leaf over a moderate heat until the shallots are soft (about 5 minutes).