Friday, April 10, 2015

I is for Italian Parsley

Italian ParsleyItalian parsley is a flat leafed herb and is probably the most widely used herb around the world. Parsley stems are one of the traditional ingredients in the bouquet garni and sachet d'epices, which are used for flavoring stocks, soups and sauces. Italian parsley is sometimes mistaken for cilantro, and they do indeed look similar. But Italian parsley has darker, shinier leaves than cilantro (which is also known as coriander), and cilantro leaves are more delicate and fragrant.

Gremolata Recipe
Danilo Alfaro – About Food
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. It's great because it adds brightness and aromatics to dishes like braised meats that might otherwise be a bit heavy or one-note.

It's traditionally served with veal, especially the classic braised veal dish osso buco. But it'll also go well with lamb (you could substitute mint for the parsley), and gremolata-2500it's an excellent accompaniment for fish and seafood dishes.
Ingredients
  • 1 bunch Italian (flat-leaf) parsley
  • 1 clove garlic, peeled
  • 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Wash and thoroughly dry the parsley.
  2. Remove the leaves and finely mince until you have about 2 tablespoons worth.
  3. Finely mince the garlic.
  4. Use a lemon zester to remove about 1 teaspoon of lemon zest.
  5. Combine all the ingredients in a bowl and season to taste with Kosher salt and black pepper. You can pound the ingredients together with a mortar and pestle or just use the back of a spoon or the bottom of a glass.
Makes about 3 tablespoons, or enough to garnish 6 servings of fish or veal.

  Have a great day

Jo


32 comments:

  1. I love parsley and have both curly and Italian in my garden. It's a joy to be able to go out and pick and then use it.

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    1. Lucky to be able to grow it. I guess we could grow it in pots on our balcony.

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  2. Garlic and parsely should taste really good :)

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  3. I accidentally bought Italian parsley one day instead of cilantro b/c they were right next to each other and look identical. I don't use parsley at all in my cooking. I've never cared for it.

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    1. A lot of people don't like it very much I know.

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  4. Not that I'm against parsley, but every time a recipe calls for it, I always sub for cilantro :)

    Such a rebel, I know :)

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  5. One bite and you'll know it's cilantro and not parsley.

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    1. Trouble is they don't let you bite it in the store.

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  6. I have a whole chicken recipe that calls for Gremolata to be rubbed under the skin of the chicken before baking. You also stuff it with lemons. I make it now and them for my husband it's one of his favorite dishes.

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    1. Hubby is a meat eater then? Sounds like the chicken would be delicious.

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  7. Hi Jo - love parsley .. after the War my parents grew it and sold it to make a little extra ... and I do love English parsley, Italian parsley .. and all recipes including it .. parsley sauce .. but Gremolata is delicious .. cheers Hilary

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    1. I posted a reply here, seems to have gone into cyber space again. I found it interesting that your parents grew parsley and that they could make any money out of it. You made me think of new potatoes and parsley sauce, Yum.

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  8. Italian parsley is a staple in my kitchen--though it is sad how little a whole bunch yields when finely minced! Thanks for a good pick-me-up as I visit on the A to Z!

    http://shrinkrapped.com/

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    1. It doesn't make a lot when chopped does it.

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  9. Sounds wonderful and it could go with chicken too! I do NOT like Cilantro :(
    Lisa, co-host AtoZ 2015, @ http://www.lisabuiecollard.com

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    1. Funny some people do not like parsley and others its cilantro. I have two friends who fell out with one another over cilantro. So silly I thought.

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  10. Very tasty! It looks like Basil pesto but obviously tastes completely different.

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    1. Oh definitely tastes different Pinky. I make basil pesto and freeze it in ice cubes then pack it in plastic wrap.

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  11. I hate cilantro but have no problem using the dried version, coriander. I do use a lot of parsley.

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  12. We use cilantro in homemade salsa but that's about it.

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    1. There are lots of things you can use it for of course. Home made salsa sounds good.

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  13. Love parsley and cilantro. My sister cannot eat cilantro, it tastes like soap to her, a genetic thing, I hear. Another recipe for my "Jo Cookbook."

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    1. How odd. Like my friends who fell out, one said she was allergic to cilantro.

      Glad you like it enough to keep it.

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  14. I didn't realize it was called Italian parsley, but we are fans of it here :)

    betty

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  15. We had parsley on our Seder plate for Passover. I think it was the curly leaf variety, as opposed to the flat leaf Italian parsley. It didn't have much flavor, as we dipped it in salt water for the Seder.

    Julie

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    1. I hadn't realised you were Jewish Julie. Do you have to have the curly leaf? I don't really know which has more taste.

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  16. My husband (the family cook) has made something similar to this. It does brighten up certain dishes! Alana ramblinwitham.blogspot.com

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    1. It certainly does. Such a simple thing to do as well.

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