Parsley is an aromatic plant with a thousand virtues and I like using it for cooking.
Today I’d like to share an easy and very tasty recipe with you, the parsley sauce, which can be used in many ways: to season pasta, rice, pearl barley, salads, slow-cooked meats and to prepare tasty canapés for friends when you offer an aperitif or wish to present a tasty appetizer.
Recipe
Season: late spring, summer.
Ingredients
4 handfuls of fresh parsley leaves
1 hard-boiled egg
1 tablespoon of pickled capers
½ lemon juice
½ teaspoon Appeto Virya®
½ teaspoon Trikatu Virya®
rock salt to taste
extra virgin olive oil
Method
Wash the leaves of fresh parsley and dry them a bit in a clean tea towel. Place the parsley, the chopped hard-boiled egg and capers on a cutting board and finely chop. Place the mixture into a sauce boat or in a glass jar, add Appeto Virya®, Trikatu Virya®, lemon juice, salt and oil as much as necessary to mix all the ingredients and so that a thin layer remains over the surface of the sauce.
The parsley sauce can be eaten straight away or stored in the refrigerator for 2 or 3 days making sure it is covered in oil.