The Basics: Italian Flat-Leaf Parsley

The Basics. Italian Flat Leaf Parsley By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Southern Entertaining Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef RebeccaGordon ButtermilkLipstick Birmingham Alabama How To Use Flat Leaf ParsleyCooking Essentials 

The Technique

Italian Flat-Leaf Parsley

Italian Flat-Leaf Parsley offers distinctive color & flavor to recipes particularly to crowd-pleasing favorites ranging from Four Cheese Manicotti With Basil Marinara & Spicy Baked Ziti to Chicken Parmesan & Chicken Piccata. It’s the most widely used fresh herb in the culinary arts as it holds up well under hot & cold applications. Although there are many varieties of parsley available, flat-leaf is the one used in Italy & the Mediterranean. Beyond the plate, it boasts many health benefits as it’s high in iron & magnesium & a good source of vitamins B & C. Learn how to clean & prepare Italian Flat-Leaf Parsley for a number of recipe applications.

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How To Clean & Prepare Italian Flat Leaf Parsley For Recipe Applications

Although the optimal growing season for Italian Flat-Leaf Parsley is during the cooler portions of spring & into the summer for this particular hearty variety, it may be purchased throughout the year. Select only the perkiest bunches. If they have been spritzed with water, hold the stems & shake away as much of the excess as possible. Once home, dry the leaves well & store loosely in a plastic bag. Parsley wilts relatively quickly if wrapped in a paper towel. 

How To Make Chicken Parmesan The Basics. Vermicelli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Hold the parsley stems under running water to throughly rinse the leaves. Grab a tightly packed handful of the herb & place it on a cutting board. Run a chef knife through the leaves until the desired size is reached. If it’s chopped very finely, gently blot a paper towel over the surface to remove some of the excessive color in an effort to keep final dishes bright.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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