Originally Posted by Canadianpride
Firstly, I belive in using frsh ingredients as often as possible. My question to you is that in the pasta recipe you mentioned you can use dry but would not recommend it in this one. Please explain why the difference with this recipe. Is it because on eis not necessarilyooking with the ingredients but using it as a flavouring as well as a garnish, or is there another reason you would only use fresh this time.Please see your comment below. Thanks!!
Let me start by welcoming you to DC!!
Pretty close. If you are tossing the just-cooked pasta in oil and herbs, the herbs form a key ingredient and the point of the dish is the freshness of flavour and texture, not to mention the simplicity of it all. Without the fresh herbs, you are sort of eating just oily pasta with a few dried bits of grass in it. No where near as attractive. If, on the other hand, you were making a sauce to be served with/on/through the pasta, depending on the dish, you would be able to add the herbs in a dried state as they are add flavour or a depth of flavour to the sauce/topping. In a very quick cook and serve sauce, you would still be better off using fresh herbs that you add at the end. Dried herbs need a bit of time with the heat to activate the flavours. A fresh herb just is there and the key then is to not kill it and the flavour it offers.
Just as a very rough guide, the shorter the cooking time, the fresher the herbs should be. Or just add at the end of any dish to give the dish a buck up.
Hope that helps.