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.

 

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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.

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Links:

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

Walnut Parsley Pesto

Gremolata on Simply Recipes

8 Comments

  1. Jeanette | Jeanette's Healthy Living

    This would be a great addition to any stew or veggie dips. Happy 2014!

  2. Helen @ Scrummy Lane

    Really love how easy this is, but I can imagine how tasty it is. I think it would be perfect stirred through some pasta like pesto, as you suggested, and with plenty of parmesan or pecorino.

  3. Govv

    Oh, really easy and fast! Thank you for recipe!!

  4. 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 :)

  5. 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.

  6. Julie

    Looks delicious, Elise. So vibrant and fresh.

    Can you substitute the parsley with basil or cilantro?

    • 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.

    • D.

      I don’t exactly sub but I do very often add a bit of tarragon to this simple recipe. It goes particularly well over egg and potatoe dishes.

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