“Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.
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- 1 small onion, chopped
- 1 -2 tablespoons extra virgin olive oil plus more for serving
2 cups Matzo Farfel
1 cup All Natural Vegetable Broth
1/4 pound Tnuva feta, crumbled
- 1/4 cup fresh basil, in a chiffonade
- 1/2 cup grape tomatoes, sliced in half
- Juice of 1 large lemon
- Fresh cracked black pepper
1. In a pan over high heat sauté onion in olive oil until slightly browned, about 5 minutes.
2. Reduce heat to medium and add matzo farfel.
3. Sauté the farfel until it is coated with oil and a bit toasty.
4. Pour in broth and continue to cook, stirring occasionally until water is absorbed.
5. After about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
6. Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.
7. Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.