While it may not be the most fashionable of herbs, I have a secret soft spot for flat-leaf parsley. It's always cheap, and it's easy to grow - even in Wellington, my parsley plant has survived for four years, in some of the most unlikely growing conditions, including snow.
Gremolata is a mixture of parsley, lemon zest and garlic, and when loosened with a little bit of lemon juice, it makes an amazing sauce for summer food - we had it with barbecued mackerel and asparagus.
2 cups of finely chopped flat leaf parsley, stalks and all
zest of 1 lemon
juice of 1 lemon
1 clove of garlic, crushed
1 tablespoon olive oil
salt and pepper
No tricks, here, just mix everything together, and leave to mingle for about half an hour. Pour over everything.
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