- Persillade
Persillade ( IPA|/pɛrsi'jad/) is the culinary term for a chopped mixture of
garlic andparsley , usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook'smise en place . It can be added early in a dish for a mellow flavor, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish.A classic French
bistro dish is Pommes Persillade, basically cubed potatoes fried in small amount of oil, with persillade added at the end of the cooking. [ [http://www.thefoodsection.com/foodsection/2003/12/persillade.html The Food Section. "Parsley Plus Garlic Equals Persillade." Josh Friedland] ]New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade--basically fried chicken with the garlic and parsley mixture added as a garnish [ [http://www.nolacuisine.com/category/great-chefs-of-new-orleans/ NOAL Cuisine. "Great Chefs of New Orleans: Austin Leslie"] ]Variations
The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, e.g.
basil ortarragon for the parsley. Combined withbread crumbs , it is used as crust for roasted veal or lamb chops. The addition oflemon zest createsgremolata , a traditional garnish for braised lamb shanks.Anchovy is a common addition inProvençal cooking. [ [http://www.olivetree.eat-online.net/RECtomatoprovencale.htm Olive Tree. "Tomatoes Provençal and Anchovy Persillade."] ] A small amount ofolive oil is often added to persillade to make it easier to work with. Adding more olive oil and perhaps some gratedParmesan producesPistou .Notes
ee also
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Pistou
*Pesto External links
* [http://frenchfood.about.com/od/beefveal/r/vealpersillade.htm Recipe for Veau Persillade]
* [http://www.recipezaar.com/113816 Recipe for Rack of Lamb Persillade]
* [http://www.jacquespepin.net/members/recipes/roeandliverpersillade.html Jacques Pepin's recipe for Roe and Liver Persillade]
* [http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15075,00.html Recipe for Baked Mussels Persillade]
* [http://www.francemagazine.org/articles/issue63/article31.asp?issue_id=63&article_id=31 Jean-Pierre Xiradakis' reflections on his grandmother's Sanguette Persillade]
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