PARSLEY SAUCE: When we are confined at home, it gives us to take stock of the outside world and we value those little things that we did not care about before. Drink canes with colleagues? Sure, but we can’t. Hug our elders? Neither. So what? Parsley dear!. We live in a country where this aromatic herb is given away in greengrocers, greengrocers, and markets.
FREE. Is dill given away in Swedish shops? No. What about coriander in the Mexican markets? Neither. So, please, the next time we go out to do the weekly blitz, let’s ask for a sprig of parsley from our generous greengrocers, fruit bowls, and fishmongers, who are always loving and brave these weeks.
Countries and sauces for meats. Argentina, chimichurri. One, two, three … answer again
Argentina, chimichurri; Portugal, Piri Piri; Japan, teriyaki; Great Britain, gravy; Italy, pesto? No, green bagnet!.
Bagnet … what?
The origin of this cold sauce dates back to the Piedmontese Middle Ages, when it was used as a dressing for boiled game meat. Over the centuries, it became an indispensable condiment in traditional dishes. Cooked with chicken, capon, beef- and beef tongue, but also as an accompaniment to Tomino cheese; typical of Piedmont, made with cow, goat, or mixed milk, with a mild flavor and a Camembert-like appearance.
Parsley is the king ingredient
For this simple recipe each instructor has his booklet, but what is unquestionable is that fresh parsley is the absolute sovereign. Specifically, a couple of handfuls.
What else do we need?
- 1 cooked egg yolk
- 2 canned anchovy fillets
- 1 clove of garlic (without the inside green germ)
- 1 tablespoon of breadcrumb
- 1/2 tablespoon of capers
- 2 tablespoons white vinegar (replaceable by any other)
- 2 tablespoons of extra virgin olive oil
- The pinches of salt and black pepper that you consider
Some instructors add a little basil, mint, onion, lemon zest, green olives, nuts, or pickled gherkins. Also, some use cooked potatoes instead of breadcrumbs.
How do we do it?
The elaboration of this sauce depends on the preferred texture of each one. To make it smooth and creamy, use a robot or a mixer. To better appreciate the ingredients individually, chop them very fine with a knife.
What do we use it with?
With almost everything. The freedom of the green bagnet begins in the list of ingredients, continues in the elaboration and ends in the use; Combine with meats, fish, seafood, eggs, vegetables, and in bruschetta. With a chicken breast? Perfect. Grilled mushrooms? Go ahead. Brightening up a steamed white fish? Of course. Grilled blue one? Too. About some anchovies in vinegar? Of course not. In boiled or roasted potatoes? Wonderful. Lengthened with oil and more vinegar to make it a vinaigrette? Of course. With the leftover meat of a stew? Don’t even think about it and do it, that’s what they invented it for. Besides, it can be kept for several days in the fridge in a tightly closed glass jar.
We have leftover parsley
Now that we have more time than usual, let’s take a few seconds to ask ourselves why parsley is ubiquitous in the kitchens of our grandmothers, mothers. Because it’s free? Maybe. For its versatility? Bingo! Parsley is the aromatic herbs. It can be used in broths, fruit and vegetable smoothies, herb butters, in Arab and Mediterranean dishes, in sauces such as green or gremolata, as a substitute for basil in heterodox pestos, to flavor sea pasta, legumes, bulgur or couscous …
We still have plenty of parsley
Take a glass and fill it with a little water. Put the leftover parsley sprig inside, cover it with a plastic bag and hold it with a rubber band around the glass so that no cold air enters. Put it on a shelf in the fridge and you’ll have parsley for days.
Another option is to wrap it in kitchen paper, put it in a closed plastic bag or lunch box and keep it in the vegetable drawer of the refrigerator.
If you do not have space in the refrigerator because these days you have spent hoarding food for the world apocalypse, you can also chop the fine parsley, put it in an ice bucket, and freeze it.