italian country kitchen design

alright our next step in making bruschettais we take our beautiful fresh basil that we have already washed, we are going to patit dry with a paper towel. because when you have wet herbs it is a nightmare to cut soit is best to get your herbs nice and dry. next you would take all of your gorgeous leavesand your going to grab a hand full of them and line them up this is a secret for cuttingeven beautiful herbs or pretty much anything. after you take your leaves you are going topinch off the stems toss them aside and you are going to do a little secret you are goingto take these beautiful leaves and i'm going to roll them like a big burrito. i'm goingto take a very sharp chef knife and i'm going to slice right down the center this is goingto be a little trick on getting beautiful

even cuts. alright you are going to take yourknife and you are going to do a cut called a chef a nod which is a really thin cut ona angle and i'm just going to chop nice and uniformly, beautiful beautiful basil. okaylook at that isn't that pretty? not i just might want it a little bit smaller cause whenyou make bruschetta you really don't want big pieces of basil coming out of your mouthbut you definitely want all that gorgeous flavor. okay now take the basil, pop it abowl and have it standing by for our next step.