When I have important lunches and family gatherings with sisters and nephews, I always prepare some sauce to accompany my main dishes. Alongside the classic green sauce for boiled meats, made with my sister Annacarla’s unbeatable recipe, I often make this hot parsley sauce.
This sauce is creamy, quick, and very versatile: it goes well with roasts, boiled meat, cutlets, and any second course that needs a bit more flavor. I always serve it freshly made, hot, and it’s one of those things that disappears in a flash (even with a bit of bread dunking!).
The hot parsley sauce is creamy yet light, perfectly accompanying roast beef, chicken, or pork, without overpowering the flavor of the meat.
It is also great for enhancing simple pan-cooked scallops, it can be prepared in a few minutes with basic ingredients and instantly gives a different flavor to a simple meat dish.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can read a sweet and a savory recipe every day!
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Here are some roast recipes just below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tbsp butter
- 1/4 cup flour
- 1 3/4 cups beef broth (400-450)
- 1 tsp anchovy paste
- 1 tsp salted capers (well desalted)
- 1 bunch chopped parsley (fresh)
- to taste pepper
Tools
- Pots
- Knives
- Gravy Boats
Steps
Melt the butter in a saucepan over low heat, without letting it color.
Add the flour all at once and stir with a hand whisk until you get a light and smooth roux.Cook the roux for 1–2 minutes, stirring, to eliminate the raw flour taste.
Pour the hot broth gradually, continuing to stir, until you have a smooth and lump-free sauce.Desalt the capers in cold water for 10–15 minutes, rinse, dry, and chop finely.
Add the chopped capers to the sauce after adding the anchovy paste.Let the sauce simmer over low heat for 5–7 minutes, stirring, until it reaches a creamy yet fluid consistency.
Turn off the heat and add the finely chopped fresh parsley.
Mix, adjust the pepper, and taste, adding salt only if necessary.
Serve the sauce hot, pouring it over roast slices or pan-cooked scallops.Enjoy and happy holidays!
Annalisa
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Here are some simple and tasty roast recipes
read→ https://blog.giallozafferano.it/asilannablu/arrosti-carne-e-pesce/
