This little runt of the onion family is one of the most versatile herbs you can use. The beauty of this delicate little bundle of essence is that it is as good raw as cooked.
Chives are a great addition to any savory dish. The beautiful thing is they have this delicate flavor so you can never add too much
An Omelette with Chives
This recipe is rather simple.
Make a four-egg omelet, add fresh chopped chives just before folding the omelet on itself serve hot with added fresh radishes.
Garlic Bread
What would pasta be without garlic bread? Garlic bread and pasta are natural lovers.
Grab a fresh baguette or some thickly sliced bread of your choice. Cut the baguette into 2-inch slices.
Take an entire bulb of garlic sprinkle it with olive oil, put it on aluminum foil, fire it in the oven, and bake it until it’s soft.
While your baked garlic is cooling down a bit, get a small bowl, and add a healthy stick of butter, or two or three. Melt the butter on the stove, then add your fresh chives salt & pepper to taste, and stir them around.
Add the garlic paste to your butter and chives that are simmering away in the pot, stirs this mixture until it becomes a nice thick sauce.
- 1 – I take the entire slice of bread, submerge it in the garlic sauce, then put it on a baking sheet.
- 2 – Sprinkle with a light dusting of pecorino cheese.
- 3 – Pop your garlic bread in the oven until the cheese has melted and the bread is brown around the edges.
- 4 – Take out your golden brown slices of heaven, sprinkle them with more fresh chives, and dig in.
Just the smell of your kitchen will drive people a mouthwatering crazy, for miles around.
