It’s your meal garnish it however you want, I like fermented hot sauce on mine for a bit of funk
byebaaijboy
No. But you do you.
smart_talk_
I would say no. It will mask the taste of meat sauce.
Malgioglio
NO! 👎
JamieMc23
I don’t ever use parsley because I can’t actually taste any difference when I use it. Can someone tell me what i’m missing? What does it add that makes it so popular as a garnish?
agmanning
No.
Serve the salad on the side.
Outside_Plankton8195
Thanks for the feedback, everyone. No more parsley moving forward.
Icy_Imagination_1529
Def not okay at all
Brief_Bill8279
Flat leaf parsley has a nice fresh complimentary flavor.
I do a parsley salad with fennel and chanterelle.
Neopolitan65
Basil yes, parsley nah.
Sbiri_Guda
I think it’s not the right place.
Parmigiano is the answer.
Schmeep01
Yes! Do what you like! I put parsley on it and it’s great, and if I don’t, it’s great.
AidenGKHolmes
Nope, 100% italian here, never used it.
Lanky_Marzipan_8316
It is whenever I make it. Absolutely. You’re the chef make it however you like. It looks so good
20 Comments
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Legit imo. I would prefer Basil tho
No!
Delicious
It’s your meal garnish it however you want, I like fermented hot sauce on mine for a bit of funk
No. But you do you.
I would say no. It will mask the taste of meat sauce.
NO! 👎
I don’t ever use parsley because I can’t actually taste any difference when I use it. Can someone tell me what i’m missing? What does it add that makes it so popular as a garnish?
No.
Serve the salad on the side.
Thanks for the feedback, everyone. No more parsley moving forward.
Def not okay at all
Flat leaf parsley has a nice fresh complimentary flavor.
I do a parsley salad with fennel and chanterelle.
Basil yes, parsley nah.
I think it’s not the right place.
Parmigiano is the answer.
Yes! Do what you like! I put parsley on it and it’s great, and if I don’t, it’s great.
Nope, 100% italian here, never used it.
It is whenever I make it. Absolutely. You’re the chef make it however you like. It looks so good
Regardless it looks lovely. ☺️
Accademia italiana della cucina has published an official bolognese recipe as PDF:
[https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf](https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf)
It lists parsley and herbs in general as “unacceptable”.
To my surprise, adding blanched peas at the end seems to be ok…