99 Starters Beef Pops with Pineapple and Parsley Sauce Giada De Laurentiis Serves Skill Ingredients For the parsley sauce 180g fresh flat-leaf parsley 2 cloves garlic, peeled 30mI red wine vinegar 1 tsp crushed chilli flakes 1tsp granulated sugar 1172 tsp salt 1/2 tsp freshly ground black pepper 8 tbsp olive oilFor the beef pops 680g beef fillet, cut into 11/2cm cubes (about 40 cubes) 1 (900g) pineapple, cut into 11/2cm cubes (about 40 pieces) 20 (20cm) wooden or bamboo skewers, soaked in water for 30 mins Salt and freshly ground black pepper Method For the parsley sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chilli flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with cling film and refrigerate until ready to serve. For the beef pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours. Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Griddle the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper. To serve, arrange the beef pops on a serving platter. Drizzle with the remaining reserved parsley sauce or serve the sauce on the side as a condiment.