Cutting Herbs For Italian Meals

Video Transcript

"Alright our next step in making bruschetta is we take our beautiful fresh basil that we have already washed, we are going to pat it dry with a paper towel. Because when you have wet herbs it is a nightmare to cut so it is best to get your herbs nice and dry. Next you would take all of your gorgeous leaves and your going to grab a hand full of them and line them up this is a secret for cutting even beautiful herbs or pretty much anything. After you take your leaves you are going to pinch off the stems toss them aside and you are going to do a little secret you are going to take these beautiful leaves and I'm going to roll them like a big burrito. I'm going to take a very sharp chef knife and I'm going to slice right down the center this is going to be a little trick on getting beautiful even cuts. Alright you are going to take your knife and you are going to do a cut called a chef a nod which is a really thin cut on a angle and I'm just going to chop nice and uniformly, beautiful beautiful basil. Okay look at that isn't that pretty? Not I just might want it a little bit smaller cause when you make bruschetta you really don't want big pieces of basil coming out of your mouth but you definitely want all that gorgeous flavor. Okay now take the basil, pop it a bowl and have it standing by for our next step. "