BULGUR SALAD
- 80 g coarse bulgur
- 150 ml cold water
- 2 spring onions
- 200 grams of tomatoes
- 1 bunch of parsley
- 1 sprig of mint leaves
- 2 tbsp olive oil
- 1 lemon
- salt and pepper
Wash the coarse bulgur and soak in cold water. Cut the two spring onions into fine rings, dice the tomatoes and chop the bunch of parsley. Mix everything with mint leaves, olive oil, lemon juice, salt and pepper.
Table of Contents
Parsley Soup
- 2 shallots
- 1 clove of garlic
- 3 tbsp olive oil
- 1 bunch of parsley
- 500 ml chicken stock
- 2 tbsp whipped cream
- Salt pepper
Chop the shallots and garlic clove and sauté in 1 tbsp olive oil. Set aside a few leaves from the bunch of parsley and chop the rest. Cook with the chicken stock for 7 minutes. Add the whipped cream, salt, pepper and 2 tablespoons olive oil. Puree and garnish with parsley leaves.
Pecorino-Kruste
- 1 bunch of parsley
- 1 clove of garlic
- 2 tbsp olive oil
- 1 tsp grated lemon zest
- Salt pepper
- 1 EL Semmelbrösel
- 1 tbsp grated Pecorino
Chop the bunch of parsley and the clove of garlic. Mix with olive oil, grated lemon zest, salt, pepper, breadcrumbs and grated Pecorino to form a paste. Fits as a crust for gratinating (10 minutes top heat: 200 degrees) lamb, chicken or fish .
Petersilien-Pesto
- 1 tbsp pine nuts
- 1 bunch of parsley
- 30ml olive oil
- 50g Parmesan cheese
- salt
Roast the pine nuts in a pan. Chop the bunch of parsley. Then puree both and gradually pour in 30 ml olive oil. Grate the parmesan. Season the pesto with salt and fold in the Parmesan. Goes well with any type of pasta or baked potatoes.
