NATIVE to the Mediterranean, parsley was used as medicine before it became a popular garnish. The ancient Greeks considered parsley to be sacred and used it for decorating tombs.
More than a garnish or decoration to a plate, parsley can provide significant health benefits. Its volatile oil component myristicin prevents tumor formation in the lung and is considered as a “chemo protective” food. It also contains flavonoids, a rich source of antioxidants. Its high chlorophyll content makes it a natural breath sweetener. Parsley is high in pro-vitamin A, beta-carotene, vitamin C, calcium, folic acid and iron.
Curled leaf and flat leaf parsley are the most common variety. Because it has more flavor and a less bitter taste, flat leaf or Italian parsley is used in salads and hot dishes, while curled leaf is commonly used as garnish adding life to food presentation.
Crispy Ear Spinach Salad
Ingredients:
2 pcs pig ears, cooked
flour
vegetable oil for frying
2 cups of spinach leaves
1 head red leaf lettuce, roughly cut
2 cups curly parsley, roughly cut
2 tsp capers
Dressing
1/4 cup oil
3 tbsp lemon juice
1 clove garlic, finely chopped
salt and pepper
Procedure:
Prepare dressing by combining all ingredients. Set aside. Coat pig ears with flour and deep fry until crispy. Drain and season with salt and pepper.
To assemble, slice fried pig ears to about inch thick. Combine spinach, red leaf, parsley and capers in a serving bowl. Place sliced pig ears on top. Toss salad with dressing.
Roasted Bone Marrow on Toast
Ingredients:
6 pcs 3-inch bone marrow
1 cup flat parsley leaves
2 pcs shallots, thinly sliced
1/2 cup capers, chopped
6 to 10 slices toasts
juice of 1 lemon
extra virgin olive oil
sea salt and freshly ground pepper
Procedure:
Preheat oven to 375˚F. Place marrow bones in a roasting pan and roast for about 15-20 minutes, or until marrow is loose but still firm. (Make sure it is not melting away.)
Combine parsley, shallots and capers in a bowl. Divide and place on toasts equally. Scrape the marrow from the bones and place on top.
Drizzle with lemon juice and olive oil and sprinkle with sea salt and pepper before serving.
FOOD NOTES
- If possible, choose fresh over dried. Fresh parsley has more flavor.
- Fresh parsley has a deep green color. Avoid bunches that have wilted and yellow leaves.
- To prepare parsley in cooking, place it in a bowl of cold water and allow sand or dirt to dislodge. Remove from water and drain.
- Italian parsley should be added toward the end of the cooking process to retain its taste, color and nutritional value.
- Curly leaf is best preserved by freezing than drying.Chef Day Salonga / Photos by Michael Anthony Sagaran
Image credits: Michael Anthony Sagaran