PARSELY

PARSELY Parsley or Petroselinum sativum (petrosellinum Hortense) is an aromatic, herby plant belonging to the Apiacee (Umbelliferae) family, native to the Mediterranean. The plant, which grows well in temperate climates, has a biennial cycle. During its first year, it emits a rosette of leaves, while it flowers in the second. During the first year, if the leaves are cut, the plant has the ability to produce ever new ones that grow quickly. Parsley has aromatic properties that improve and brighten the flavor and aroma of other herbs and spices and also the food with which it is combined. The use of parsley in cuisine is widespread; it is used with meat and fish in almost all preparations. It is important to add it at the end of cooking to ensure that the aroma remains unaltered. Cultivating PARSELY
Recipies width Aromatic plants
RECIPIES WIDTH PARSELY
PROCEDURE
BAVETTE SHRIMPS AND PARSLEY BAVETTE SHRIMPS AND PARSLEY

Lightly fry the garlic in extra virgin olive oil, add the shrimps and, just blanched, add the tomato. Cook over low heat for about 10 minutes. Thinly chop the parsley and add it to the sauce when cooked. Boil the pasta and sauté in the sauce for a few seconds. Serve sprinkled with additional chopped parsley.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 320 g pasta
    • 250 g peeled tomatoes
    • 200 g shelled shrimps
    • 30 g extra virgin olive oil
    • 6 leaves di parsley
    • 2 garlic cloves
    • Salt and pepper
PROCEDURE
RISOTTO WITH ARTICHOKES  AND PARSLEY RISOTTO WITH ARTICHOKES  AND PARSLEY

In a low pan lightly fry the garlic in extra virgin olive oil. When the garlic is lightly browned remove it and add the bottoms of the artichoke cut into wedges and the stems of the artichoke skinned and cut into cubes. Cook for about 5 minutes, adding the juice of half a lemon and, if necessary, vegetable broth. When the outer part of the artichokes begins to soften add the rice, stirring for a few seconds. Add half of the chopped parsley and the broth, pouring it as the rice absorbs the liquid. Cook, stirring gently. Before removing from the heat add the remaining half of the chopped parsley and serve sprinkled with grated Parmesan cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 25 minutes


    • 300 g rice for risotto
    • 500 g artichokes
    • 40 g Parmesan cheese
    • 40 g extra virgin olive oil
    • 1 garlic clove
    • 1 bunch of parsley
    • 1 lemon
    • 1 lt vegetable broth
    • Salt and pepper
PROCEDURE
STRACCIATELLA (stock with beaten egg) WITH PARSLEY STRACCIATELLA (stock with beaten egg) WITH PARSLEY

Break the eggs into a bowl, add the thinly chopped parsley, breadcrumbs, Parmesan, a slight grating of nutmeg and lemon zest. Whisk until completely mixed, and then pour it into the pot of already boiling broth. While pouring, stir the broth with a whisk or a fork. Cook for 2 minutes and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 50 g Parmesan cheese grattugiato
    • 20 g breadcrumbs
    • 4 eggs
    • 1,2 l broth
    • 1 bunch of parsley
    • ½ lemon
    • Salt, nutmeg, pepper
PROCEDURE
HAKE IN PARSLEY SAUCE HAKE IN PARSLEY SAUCE

Boil the hake for about 10 minutes. Chop a bunch of parsley and place in a blender; add the pine nuts, half a clove of garlic, anchovy in oil, the juice of a lemon and extra virgin olive oil. Blend and when the sauce is smooth, pour it on the warm hake. Serve with a garnish of lemon slices and rosemary.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 800 g hake
    • 40 g di pine nuts
    • 40 gr extra virgin olive oil
    • ½ garlic clove
    • 2 fillet of anchovies in oil
    • 1 bunch of parsley
    • 1 lemon
    • Salt and pepper
PROCEDURE
GRILLED SWORDFISH WITH PARSLEY GRILLED SWORDFISH WITH PARSLEY

Bring the grill to medium temperature; place the swordfish for about 2-3 minutes per side, turning it once. In a bowl, pour the oil, lemon juice, salt, pepper and finely chopped parsley. If you like you can also add a clove of garlic cut in half, making sure to remove it after a few seconds. Beat vigorously with a whisk until you get a good emulsion. Sprinkle the grilled swordfish with plenty of sauce before serving.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 600 g swordfish steaks
    • 50 g chopped parsley
    • 40 g extra virgin olive oil
    • 1 lemon
    • Salt and pepper
PROCEDURE
MEATBALLS WITH PARSLEY MEATBALLS WITH PARSLEY

Soak the stale bread in milk for 5 minutes. Place in a bowl the minced meat, add the thinly chopped parsley with garlic and bread soaked in milk (make sure to wring and crumble it), then add the eggs and mix everything. If the mixture is too soft, add breadcrumbs. Make round meatballs of about 50 grams each, coat in breadcrumbs and fry in oil. Cook for about 5 minutes per side, and then drain on paper towel. Serve while still warm with a side of fresh vegetables.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 600 g minced beef meat
    • 100 g breadcrumbs
    • 100 g stale bread
    • 100 g extra virgin olive oil
    • 30 g parsley
    • 2 eggs
    • 1 garlic clove
    • 1 glass of milk
    • Salt and pepper