Parsley rubbed

Description:
The characteristic flavour of parsley has been popular throughout Europe for centuries. Central Europeans like to use it to prepare salads, potato dishes, soups and omelettes. In Southern Europe, the herb (though usually fresh) enhances pasta, such as the purist dish spaghetti aglio e olio, minced meat and especially fish. A North African speciality for which a lot of parsley is used is tabulé, a lukewarm or cold salad with couscous (or bulgur), tomatoes, onions, mint, olive oil and parsley.

Usage:
Only add the parsley towards the end of the preparation or just before serving the dish so as not to spoil its flavour.

Well-known dishes:
Spaghetti aglio, olio e peperoncino, taboulé, gremolata.

Aroma/taste:
Characteristic spicy aroma and flavour

Harmonises with:
Basil, tarragon, chervil, garlic, bay leaf, pepper, oregano, sumac

Origin:
Germany