Irish Meets Tuscan
Posted By Mary Freeland on March 17, 2010
On a day where many celebrate Irish heritage by displaying the trademark color of the Emerald Isle, we thought we’d do our part and put a Tuscan twist on the festivities. Bringing the soothing effect of the quintessential Irish hue into your home can be achieved in the simplicity of Tuscan design with our basil, Purple Salal and Basil Boxwood Wreath.
Fittingly, the green of basil is also the color that heralds the awakening of spring. Today’s culinary trip into the Tuscan country side is a dish best served Al Fresco as an accompaniment to grilled or roasted meats. A simple yet flavorful dish that can be made days in advance of the meal, leaving the cook more time to enjoy the day.
Salsa Di Mele Verdi E Basilico
Apple and Basil Condiment for Meats
Ingredients
2 Granny Smith apples (cored, peeled and diced)
2 Tbsp extra virgin olive oil
10-12 basil leaves, stems removed
Salt to taste
Place all ingredients in the mixing bowl of a food processor. Using the pulse feature, chop until mixture forms a loose paste-like consistency.
Serve either atop warm meats or alongside cooled meat with bread as an accompaniment.
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