Gremolata

Gremolata. This is one of my favorite condiments. Parsley, garlic, and lemon zest—the most basic of ingredients, yet together, they are cymbals in the food orchestra. Noisy alone, but perfect to accentuate a lamb stew or veal osso buco. Just as you are easing into a savory, meaty bite, the slightly bitter tang of the gremolata will wake up your senses. A little sprinkle of gremolata is sometimes all that you need to take a dish from good to great.

Scatter it over vegetables, lamb, pork, chicken, or veal. Or even over some pasta with butter and parmesan.

 

  • Prep: 7 minutes
  • Yield: Makes about a 1/4 cup.

Ingredients

  • 2 Tbsp minced flat-leaf parsley leaves
  • 1 Tbsp freshly grated lemon zest
  • 2 cloves garlic, crushed and minced (about 2 teaspoons)

Method

Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.

Served sprinkled over pork, lamb, or veal, especially good with osso buco.

Main Ingredients

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