A student of mine recently reintroduced me to an Italian saying on food – “about is like parsley – it’s everywhere”. I had forgotten this expression actually existed – it’s unfortunate that a student I don’t particularly like very much brought it to my attention again.
In any case, you can use the expression with anything to make your parsley simile, meaning that the thing is ubiquitous. And for some reason, whenever I hear it, a vision of parsley soup comes to mind.
I am currently writing this on an extremely hot train from Milan after a day of traipsing around on an even hotter metro system. But really, parsley and rice soup is a light, almost refreshing soup that you can eat even in summer.
Ingredients for four people are 200 g of rice, 10 g of butter, 40 g of grated parmesan cheese, one stock cube, one bunch of parsley finely chopped (better if Italian flat-leafed parsley), one onion, also chopped.
To prepare, all you have to do is peel and chop the onion, brown it in a deep casserole dish with the butter. Add a litre of water and the stock cube and bring to the boil. Once boiling, add the rice and cook for about 15 min, stirring frequently. Finally, add the parsley and grated cheese, stir well and serve.
Recipe from Cucinare Meglio and image from Flickr.
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