Description
In Italian, "being like parsley" means being a bit everywhere, and the saying is no accident. In Venetian cooking parsley is the inseparable companion of garlic and olive oil, the finishing touch for Venetian-style artichokes, sautéed vegetables and pulses.
Native to the Mediterranean, it was already grown by the Greeks and Romans, who used it more for victors' wreaths than in the kitchen. There are two main varieties: flat-leaf, more fragrant, and curly, more decorative.
Its aroma is delicate and does not like heat: that is why I almost always add it raw, chopped with a knife at the last moment. Do not throw away the stems, which are full of flavour and perfect for vegetable stock.
Native to the Mediterranean, it was already grown by the Greeks and Romans, who used it more for victors' wreaths than in the kitchen. There are two main varieties: flat-leaf, more fragrant, and curly, more decorative.
Its aroma is delicate and does not like heat: that is why I almost always add it raw, chopped with a knife at the last moment. Do not throw away the stems, which are full of flavour and perfect for vegetable stock.
