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.

 

Gremolata Recipe

  • Prep time: 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.

Links:

What's the deal with parsley? - a discussion about the culinary benefits of parsley

Walnut Parsley Pesto

Gremolata on Simply Recipes

7 Comments

  1. Jan

    I’ve used gremolata (adding sliced almonds) with roasted green beans – really good! And my friend who was at dinner said it tasted like a restaurant dish :)

  2. Cat

    This is such a simple recipe and amps the flavor significantly. I used it on slowcooker pot roast – and it did indeed take it from good to fancy-restaurant quality.

    • Elise

      Sure! Doing so would radically change the taste in either case as basil, cilantro, and parsley have completely different tastes. But it would still be good, great in fact. Don’t know if you would call it a gremolata though.

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