What to Do With Italian Flat-Leaf Parsley
A good mid-summer tomato doesn't need much to become the better part of a meal -- salt, pepper, a splash of olive oil and vinegar, and just one other thing, a pinch of chopped Italian flat-leafed parsley. An herb with a taste that is the epitome of freshness, parsley can play more than a supporting role, however. Here are dishes in which flat-leafed parsley is the starring attraction.
The first recipe, chimichurri, is a traditional Argentine spicy condiment that is typically served with grilled and roasted meats. There are many variations. You can experiment by adding grated carrot or red bell pepper, or you can kick your chimichurri up a notch by adding some hot chilis or crushed red pepper flakes.
Kookooyeh Sabzi, a dish from another part of the world, Iran, also calls for improvisation to suit one's own tastes. The mix of greens that you use in the recipe can vary widely according to what you have on hand. The only must-have green in the recipe is flat-leafed parsley.
Other uses of flat-leaf parsley:
1 large bunch flat-leaf parsley
2. Add the oil in a thin stream. Do not over process. The chimichurri should be fairly coarse.
2 cups flat-leaf parsley, stems removed
2. Quickly blanch parsley in boiling water and place in blender or food
processor with almonds, olives and jalapeno.
3-4 cups finely chopped greens such as:
1. Wash greens, drain well, chop finely, and fry in 1/2 tablespoon oil for 5 minutes. Transfer to plate to let cool thoroughly, draining off any water that has cooked out of the greens.
2. In bowl, beat eggs and blend in flour and salt and pepper to taste. Stir in greens when they have cooled, and optional walnuts and berries.
3. Heat 1/2 tablespoon of oil in non-stick skillet. Pour in eggs and greens mixture, cover skillet and cook on low heat for 10-15 minutes. As egg begins to set on bottom, shake pan to loosen omelet from bottom. When the top has set, invert large plate over skillet and flip omelet onto plate. Add 1/2 tablespoon of oil to skillet and slide omelet back into pan, cooked side up. Fry for another 5-10 minutes until browned on bottom.
3. Add all vegetables to bulgur. Combine lemon juice and olive oil. Pour over bulgur-vegetable combination. Add salt and pepper to taste.
4. Let flavors blend for at least two hours before serving. Serve chilled or at room temperature.
Copyright 2007 Seasonal Chef