chiffonade (pronounced "shif-FUH-nod"): A way of cutting large leaf herbs that produce fine ribbons obtained by tightly rolling the leaves and slicing across in thin cuts.
The recipe called for a chiffonade of basil as a garnish for the pasta.
Want to see a quick demo of how to make a chiffonade cut? Click here!
*Information courtesy of www.italian-cooking-made-easy.com/cooking-terms.html
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