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Friday, April 28, 2017

PEREJIL WITH 15TH C PARSLEY SAUCE RECIPE

1 Bunch of Parsley
Photo by: Lord-Williams
petroselinoOCast perexil, prexil, Cat 
juvert, L. Petroselinum hortense or Apium petroselinium, Ar. maadanose or baqdounis, Fr. persil, Eng. parsley, rock parsley. It probably originated in southern Europe, some say Sardinia, but it is not confirmed. The Greek name petros indicates that it grows around rocks and stones. Pliny’s fishponds were sprinkled with parsley seed to cure the fish of any infirmity. To ward off intoxication, Greeks wore parsley leaves on their necks. In other European countries, men and women have eaten the seed to increase fertility. Men sprinkled it on their heads to make their hair grow back. Arabs chewed it to dispel halitosis. In Spain, it has been used in all dishes except desserts but including snails. They never eat it as it is poisonous for them. Parsley is not recorded in England until 1548 but it is believed that the Romans took it there.

Stirring in One Direction
Photo by: Lord-Williams


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]

Also see the following blogs: “cañarejo apio” posted August 8, 2012; for Sent Soví’s recipe for parsley; “manera, una” posted February 2, 2016; for Nola’s recipe liiii-1 "Parsley Dish" and blog titled “alidem” posted August 2, 2012  for Nola’s recipe for Alideme Pottage.  

[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

Parsley Sauce
Photo by: Lord-Williams
1 bunch of parsley or 1 c parsley leaves
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 























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