These three ingredients are Spanish! And, they’re all really easy to find in the right part of the world. I’m especially fond of the fresh mozzarella and fresh basil, and I don’t use any cheese that I’ve purchased online. You can always make these out of chicken, if you want to make it Italian.
They are all quite easy to find, but it’s worth noting that only one is really necessary. And that is the mozzarella. While mozzarella is not an essential ingredient, it’s one that we can all use and it’s a good way to make a sauce. So if you’re looking for a quick and easy meal or side dish, you can make these out of any chicken you might have lying around.
You can also use fresh basil in any of our recipes, but you’ll need to chop it up by hand, because basil is not a one step process. One of my favorite ways of using fresh basil is to place it in a small bowl, mix it up with some olive oil or whatever you might have on hand, and then toss it in the oven for about 30 minutes until it starts to soften a bit.
This recipe is so simple, you might not even need any fresh basil. You can make this sauce by using a store-bought can of tomato sauce and some canned diced tomatoes. If you want a slightly more complicated recipe, substitute crushed tomatoes and fresh basil for the canned diced tomatoes and olive oil. Just make sure you use enough fresh basil for the sauce to taste good.
If you want to use basil leaves or any other fresh basil, chop them into bite-sized pieces to save time later.
You can also add some chopped garlic to the mix. The recipe is easily doubled up for leftovers. You can also add some minced or chopped fennel. The fennel is used for several recipes, mainly to add a bit of depth of flavor, but the leaves can be used just as well.
The sauce gets creamy and piquant with these recipes, but not with the basil. You can also use a tomato puree from the basil that you use to add a bit of flavor.
Because of the basil and fennel, the recipe can easily be doubled up to make a really great meal. If you’re not careful, you can also skip the garlic and chop fennel for the sauce. The basil will add a lot of depth, but the fennel will add a lot of flavor. If you want to use the sauce with the meat, use the fennel, garlic, and basil together.
As for the sauce, I prefer to keep it in a pint, but it’s not really necessary. I’ve found that a little bit of a touch of olive oil or butter is all you need for a great sauce. The sauce can also substitute for the meat in a whole chicken recipe.
The recipe here is pretty simple. If you don’t have a food processor, you can make this in a big ziplock bag in the food processor. Cut the fennel and garlic into thin slices and add to the bowl. When the sauce is ready, add the basil and combine well, then add the olive oil and toss.
