Parsley is featured in many cuisines and used in Tabouli [tabbouleh] on top of fish, on freshly boiled buttery potatoes and in the Italian Gremolata – lemon zest, garlic, parsley. This is also a traditional accompaniment to ossobuco alla milanese (Milanese braised veal shank). Good on pasta, on freshly cooked bright green beans, it’s a beautiful combo of garnish and condiment.
Two recipes: Tabouli and Parsley Continental Pesto
- 1 cup bulgur (cracked Wheat Harvest Hub)
- 1 cup boiling water
- 1/2 bunch Italian flat-leaf parsley
- 1/2 bunch mint
- 1 1/2 cloves garlic
- 2 tomatoes
- 1-2 shallots
- juice of 2 lemon
- 1/3 cup olive oil
- Fresh ground pepper
- Salt to taste
- Place bulgur in large bowl, add boiling water and toss well with a fork. Let rest in refrigerator for ½ hour. Finely chop mint and parsley; peel and finely chop garlic. Cut tomatoes into cubes. Slice shallots finely.
- Add all vegetables to bulgur. Combine lemon juice and olive oil. Pour over bulgur-vegetable combination. Add salt and pepper to taste. Let flavors blend for at least two hours before serving. Serve chilled or at room temperature.
Parsley Continental Pesto
- A bunch of Continental parsley, chop finely
- 1 plump clove of garlic or two, finely chopped
- 2 lemons, zest – use a grater
- Pasta of choice
- parmesan, grated for garnish
- Put all ingredients into a food processor or use a large sharp knife and a chopping board.
- In a bowl mix all ingredients together and add a flavour punch to your vegetables.
- Prepare your pasta. Then lace the topping through it and serve. Sprinkle some parmesan on top.
- (Note: large quantities of parsley may have induce contractions in pregnant women. It’s fine when eaten as a garnish or in normal amounts.)