2 parsley stalks
2 tablespoons olive oil
1 teaspoon Italian seasoning
salt and pepper to taste
1 small onion, sliced into 1/4 inch rounds (optional)
1 medium head garlic
1 medium onion, sliced into 1/4 inch rounds
1 teaspoon dried basil
2 tablespoons distilled white vinegar
1 teaspoon dried currants or other food of your choice
Lay parsley leaves on top of a mozzarella cheese, covering only the edges. With a little patience, rouge the edges and pinch the black cornel, sealing completely. Dry and brush them with remaining olive oil. Remove laminated presentation foil from pot. Spread evenly over crust.
Add the Italian seasoning, salt, pepper and onion. Mix together well, then pour in vinegar, currants, water if using, and 1 teaspoon garlic powder. Boil until brown on both sides thoroughly. Remove from heat. Drizzle with remaining gelatin, and sprinkle with fresh basil.
Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour, or until bubbly and golden brown. Remove from oven. Serve immediately.