Persillade

Persillade is a topic that has captured the attention of millions of people around the world. Since its emergence, it has been the subject of debate, discussion and exploration, as experts, scholars and the general public attempt to understand its impact on contemporary society. This article dives into Persillade, examining its origins, evolution, and current relevance. Through a detailed and insightful analysis, we seek to shed light on this phenomenon, providing a complete and updated vision of its meaning and influence in various areas. By approaching Persillade from different angles, the aim is to offer a panoramic view that allows the reader to delve into this topic with a broad and deep understanding.
Persillade
Oysters persillade
TypeSauce
Main ingredientsParsley
Ingredients generally usedGarlic, herbs, oil, and vinegar
VariationsBay leaf, oregano, basil, or tarragon
Similar dishesChimichurri

Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.[1]

In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish,[2] it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines.

A classic French and Quebec bistro dish is pommes persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking,[3][4] and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade.

Variations

There are many variations, either adding other ingredients or substituting other herbs, such as bay leaf, oregano, basil, or tarragon, for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking.[5] A small amount of olive oil is often added to persillade to make it easier to use.[citation needed]

See also

References

  1. ^ Le Petit Robert, 1972
  2. ^ Fulton, M. (1986). Encyclopedia of food and cookery. Gallery Books. ISBN 978-0-8317-2799-4. Retrieved May 27, 2017.
  3. ^ The Food Section. Parsley Plus Garlic Equals Persillade. Josh Friedland
  4. ^ "9 Health benefits of Persillade and Garlic (latest research reveals)". greenhealthline.com. 2013-10-12. Archived from the original on 2015-12-08. Retrieved 2015-12-02.
  5. ^ Olive Tree. Tomatoes Provençal and Anchovy Persillade.
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