How Far In Advance Can I Prepare My Veggies etc.?
I am making some dishes that require onions, fennel, basil, parsley etc.? Would like to get prep work out of way but how soon is too soon? Also, a bruscetta recipe with ceci beans says serve immediately. Any problems making it and throwing it in fridge and bringing it to room temp before company arrives? Thanks.
If you're sauteeing the fennel and parsley, you can do that a couple hours ahead and leave at room temp. Any longer, I'd refrigerate. If the beans are mashed, you may need to thin with a little water. Go ahead and chop and refrigerate the parsley, but do the basil at the last minute, as it will discolor,