Fresh Parsley

 

 Italian Cooking with Fresh Parsley

Italian cuisine is renowned for its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than elaborate preparation. One such ingredient that is often overlooked but holds a pivotal place in Italian cooking is fresh parsley.

 

The Role of Fresh Parsley in Italian Cuisine

Fresh parsley, or “prezzemolo” as it’s known in Italy, is a staple in Italian kitchens. It’s used in a variety of dishes, from pasta and risotto to meat dishes and salads. Its vibrant green color and fresh, slightly bitter taste add a burst of flavor and a touch of elegance to any dish.

 

Incorporating Fresh Parsley into Your Italian Dishes

When using fresh parsley in your Italian dishes, remember that it’s best added towards the end of cooking. This way, it retains its color and flavor. Here are a few ideas:

 

Parsley Pesto: Swap out the basil for fresh parsley in your pesto for a unique twist on the classic sauce.

Gremolata: This is a traditional Italian herb condiment consisting of lemon zest, garlic, and parsley. It’s the perfect accompaniment to osso buco.

Parsley Salad: Toss whole parsley leaves with shaved Parmesan and lemon vinaigrette for a refreshing salad.

Pairing with Wine

No Italian meal is complete without a glass of wine. When cooking with fresh parsley, consider pairing your meal with a crisp white wine like Pinot Grigio or Vermentino. The acidity and citrus notes in these wines complement the fresh, herbaceous flavor of parsley.

 

Conclusion

Fresh parsley is more than just a garnish; it’s a key ingredient in Italian cooking. So next time you’re cooking an Italian meal, don’t forget to add a sprinkle of fresh parsley!