perejilada, OCast perexilada, Eng parsley sauce. See blog titled "manera, una" posted February 24, 2016 for recipe. [Nola. 1989:liiIi-1; and
Nola/Pérez. 1994:151]
[Anón/Grewe. 1982:IIII:65:CLXVI, pp 179-180; ES: Lord. Medieval. “cañarejo apio.” Posted August
8, 2012; ES: Lord. Medieval. “manera,
una” Posted Feb 2, 16. ES: Lord. Medieval. blog titled “alidem” posted
August 2, 2012; Gázquez. Cocina. 2002:246; Nola. 1989:xxxi-2; liiii-1; Nola/Iranzo. 1982:170; Villena/Calero. 2002:23a; and
Villena/Navarro. 1879:44
PARSLEY SAUCE ADAPTED FROM NOLA’S RECIPE l-3 FOR
PEREXIL
Ingredients
1 slice of bread
2 tbsp white vinegar
½ tsp white pepper
1 c honey
optional
2 tbsp vinegar
2 tbsp water
Preparation
Strip off leaves from a bunch of parsley. Was well and grind in a food processor. Add bread soaked in vinegar and grind. Add pepper and mix well.
Melt honey. Add parsley mixture from food processor. Stir constantly in one direction until blended.
If the sauce is too thick, thin it with a little watered down vinegar. It should not be sour.
Heat two smooth pebbles from the sea or a river. Heat them and when red hot, pick them up with thongs and add them to the sauce. Let cool.
Taste the sauce. The addition of pepper should be noted. It should be sweet and sour.
NOLA’S RECIPE l-3
No comments:
Post a Comment