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Recipe Potatoes parsley – Italian Cuisine – Italian Cuisine


For the recipe of parsley potatoes, stew the chopped onion in a drizzle of extra virgin olive oil, wet the sauté with a ladle of broth, add a pinch of salt, a tablespoon of mustard, a finger of vinegar, then let the sauce simmer until it is slightly reduced. Slice the potatoes and lay them in layers in the serving dish sprinkled with hot sauce; complete with chopped parsley and serve immediately.

Pennoni recipe with anchovy pesto, parsley and celery – Italian Cuisine


  • 300 g pasta type pennoni smooth
  • 50 g celery heart
  • 20 g parsley leaves
  • 20 g leaves of celery
  • 8 anchovy fillets in salt
  • a persimmon apple
  • a lime
  • a clove of garlic
  • Pecorino Romano Dop
  • extra virgin olive oil
  • salt

For the recipe of pennoni with anchovy pesto, parsley and celery, peel persimmon, cut into small triangles and marinate in lime juice for 10 minutes. Cut the celery heart into small pieces. Chop the parsley and the celery leaves. Desalt the anchovies. Cook the pasta in plenty of boiling salted water.
Melt 4 anchovy fillets in a pan with 5-6 tablespoons of oil and the crushed garlic with the peel; then add the celery heart; after a minute add the chopped parsley and celery leaves. Stir, turn off the heat and sprinkle with 2-3 tablespoons of pasta cooking water. Season the flagpoles with the pesto, distribute them in the dishes and complete with marinated persimmon, 4 chopped anchovy fillets and flakes of pecorino cheese.

Gordon Ramsay's roast turkey with lemon, parsley and garlic