Benedetta Rossi The land of taste
Benedetta Rossi, the great food blogger and now TV presenter, offers excellent methods for optimally preserving parsley. Which are they?
The legendary one for some time Benedetta Rossiwith which he also recently debuted a new program su Real Time, also available via social media, also delicious and delicious Recipes also some good advice on comand store foodThe. Many fans follow her and take her example his tips.
She and her husband Marco Gentili You run an agriturismo in the Marche region. Hence the myth Blessed She quickly became very famous when she started appearing on YouTube with beautiful pictures Video recipesThe They reached incredibly far come on first dishes until Dessert.
She is particularly well versed in the art of the latter area. In fact, it is most famous for its cakes and its recipes filled donuts and also for being able to reproduce the delicious and often sought-after dishes pancakesas they are usually enjoyed at village festivals.
Benedetta Rossi and her home tips
As mentioned above Benedetta Rossi In addition to recipes, he also always fails, whenever the opportunity allows, to give valuable advice on household matters, which could almost be described as part of the so-called “household topics”. Domestic economy. One of them in particular concerns the preservation of a often used food.
Let’s talk about Parsley. It’s a spice delicious This goes perfectly with both first courses, such as some types of pasta and why not lasagna, as well as second courses, especially if they involve meat or fish. A good example of this is grilled chicken, often seasoned with a stew of oil, garlic and parsley. This is how you protect your loved one Parsley?
Parsley The land of taste
Parsley preservation methods
The first consists of Freeze. In this case, we first need special food-grade bags. It will be very important wash it very well and then dry to perfection. At this point it can be stored in the freezer already hacked the existence whole leaves.
The second goes under salt. However, in this case ParsleyHere too, after washing and drying it very well, we have to chop it finely and put it in empty glasses along with salt and large grains. The exact ratio is approx 40g salt for every 100g parsley.