Traditional Mediterranean cuisines share many similar preparations due to the common use of many of their ingredients. It happens so with the persilladea seasoning, dressing or sauce very typical of a part of French gastronomy, related to our parsley garlic, and which is also reminiscent of Italian gremolata.
The basic ingredients of persillade are easy to identify if we pay attention to its own name, with the parsley (persil), again as the main herb, combined with the garlic. They are the two essential components, but they are often combined with others to gain flavor, nuances, and texture, depending on taste and also the use we want to give it.
It is usually less powerful than parsley in terms of the proportion of herbs and garlic cloves, although it also varies a bit in taste. Enriched with a touch of lemonboth juice and zest, salt and black pepper, we get a much fresher, more aromatic and tasty dressing, which together with a good extra virgin olive oil It provides us with a thick dressing or sauce ideal for a multitude of dishes.
You can also add pickles such as capers and gherkins, shallot or shallot, some other fresh herb and even anchovies and some sugar to better balance the flavors. In short, you can play to taste and try it while you prepare it, always keeping in mind that the base is parsley and fresh garlic, as well as good olive oil. The quality of these ingredients is essential, so be sure to take advantage of thin leaves or already dry teeth.
Cut the largest and thickest stems of the parsley to select only the leaves and the most tender ones. We must have a good bunch or very generous bouquet, as it will reduce significantly when chopped. Rinse well with water, drain and dry thoroughly with kitchen paper.
Arrange in the glass of a robot, chopper or food processor with the chopped peeled garlic, a pinch of coarse salt, freshly ground pepper and, optionally, a little fine lemon zest and a splash of juice. Blend everything a bit and add a drizzle of olive oil.
Blend again in short strokes until obtaining a fine texture but with bite, that parsley not come to disintegrate altogether. Taste and correct for salt, lemon or add more oil, depending on the desired texture.
With what to accompany the persillade
Fresh, added directly, the persillade is usually used to accompany grilled meatsan entrecote or a roast ribeye, and can also be used to smear them before cooking, a technique that works very well with roasted birds and pork chops, also with fish and vegetables. Cooking lowers the fragrant intensity of the garlic somewhat.
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Another classic French accompaniment to the persillade are the potatoes, both roasted and cooked or simple fried potatoes, and we can add a portion to the mashed potatoes to give it a special flavor. The pommes persillade They are made by sautéing previously semi-cooked potato cubes until they are crispy, adding the persillade at the end of cooking.
Also classic is the combination with shellfish and molluscs, such as oystersand is also used to stuff snails, often combined with butter instead of oil, or mixture of both fats, and a point of breadcrumbs or cheese.
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