When I have important lunches with my family, including sisters and nephews, I always prepare some sauce to accompany my main dishes. Along with 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 meats, cutlets, and any main course that needs a little extra flavor. I always serve it freshly made, hot, and it’s one of those things that disappears quickly (even with some bread for dipping!).
The hot parsley sauce is creamy but light, perfectly accompanying roast beef, chicken, or pork, without overshadowing the taste of the meat.
It’s also great for enhancing simple pan-cooked cutlets, prepared in minutes with basic ingredients, giving a different flavor to a simple meat dish.
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I have opened a channel with free recipes for everyone on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°Here are some roast recipes just below:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1 3/4 cup 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
- Sauce Boats
Steps
Melt the butter in a small saucepan over low heat, without letting it color.
Add the flour all at once and stir with a hand whisk to obtain a smooth and light roux.Cook the roux for 1–2 minutes, stirring, to eliminate the taste of raw flour.
Pour the hot broth gradually, continuing to stir, until obtaining 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 achieving a creamy but fluid consistency.
Turn off the heat and add the finely chopped fresh parsley.
Stir, season with pepper, and taste, adding salt only if necessary.
Serve the sauce hot over roast slices or pan-cooked cutlets.Enjoy your meal and best wishes for 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/
