Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Persillade basically means chopped garlic and parsley. It is a classic of Provençal cookery and is added to many sautéed dishes at the last minute, together with a few breadcrumbs to soak up any excess olive oil or butter. When added to fried ceps, they become cèpes à la provençale and if you are not wishing to bother with the pastry, then this dish is wonderful just as it is.

If you are lucky enough, like me, to have been foraging for fresh ceps in Welsh forests, then these are the