Italian Parsley
About Italian Parsley:
Italian Parsley has flat leaves as opposed to the curly-leaf parsley we also use. It's a member of the carrot family and is native to the Mediterranean. Every major cuisine on earth has found uses for parsley, even using it for perfume and medicinal applications as far back as 3 B.C. Colonists brought it to the Americas. It's used for both flavor and appearance in every category of foods except perhaps sweets.
-
Recipes:
- Bay Pork Roast
- Cheese and Veggie Chowder
- Chicken with Sage & Walnuts
- Green and Red Rice
- Herb Flecked Muffins
- Herb-roasted Potatoes
- Herbed and Buttery Asparagus
- Herbed and Steamed Pork Chops
- Herbed Zucchini Tart
- Mediterranean Eggplant Rollatini
- Roasted Fall Vegetable Medley
- Rosemary Onion Tart
- Veal Chops with Sorrel & Mushrooms
- see all recipes
Tips:
Combine 2 sticks butter, 3 peeled cloves garlic, 1 1/2 cups Italian parsley and salt and pepper to taste. Whirl in a processor until smooth and drizzle in 2 tablespoons olive oil. Store in the fridge for up to 1 week. Use on grilled fish, pastas, steamed zucchini or fresh corn.
Mince Italian parsley and add to buttered, boiled potatoes.
Italian parsley intensifies the flavors of other herbs and can be included in any dish using herbs for a fuller, richer flavor.
Add whole Italian parsley sprigs to tomato sauces for the last 20 minutes of cooking and remove before service.
Add Italian parsley to corn bread or oyster stuffings for poultry -two tablespoons per cup - or to dressings cooked separately.
Italian parsley can be an interesting vegetable - deep fry whole sprigs of Italian parsley for about 10 seconds and serve with roasted meats and stews.
Mince Italian parsley very finely along with fresh oregano and basil and add to breadcrumbs to use for coating veal, pork or poultry scallops.
Combine one stick of butter at room temperature with two tablespoons chopped Italian parsley and two tablespoons lemon juice to make the classic Maitre d' hotel butter to use on steaks, fish, vegetables and breads.