Re: parsley. Hell, I just put a handful into the big pot of dog food I’m cooking up. Give the little bastards a little more vitamin punch.
PookehMacphillemey beat me to my point, using onion or garlic but not both makes a subtle but important difference in my mind. It adds a clarity to the sauce, a focus as it were.
It is noticeable in its absence especially when I make a soup or other braise with a mirepoix and garlic blend.
Yeah. While it’s not a universal rule, the recipes I have for most Italian dishes are very much either onion or garlic not both. (Leafing through one of the cookbooks I bought in Italy, there’s not a single recipe that has both in them.) I’ve never really deeply researched it, but I wonder if Sicilians or southern Italians are more likely to use both, which is why it became popular here in the US.
I am a trained chef, and have been for 30 years, and when I’m in Italy, I work in a place with 3 Michelin Stars…but the aspect of my job I enjoyed the most is line-cooking during service, and the skill of which I am most proud. I’m a cook.
Sugar??
Garlic goes in the “gravy,” minced onion goes in the meatballs. Of course, that’s Italian-American…but it works!
Yeah, but I’ve also had plenty of Sunday gravies that have had both in the sauce/gravy. It certainly doesn’t seem atypical to me.
Just backing you up at your post @43. Besides, that’s the way I make it. Onion in the sauce makes the sauce overly sweet, IMHO.