Gremolata

Gremolata is a combination of parsley, garlic, and lemon which gives immense flavor to all sorts of dishes. It is a cousin to persillade (France) and chimichurri (Argentina). Gremolata’s herbal, fresh flavor goes well with soups, grilled meats, potatoes and salads and is a staple in Italian and Greek cuisines.

If added at the end of cooking, or to cold dishes, it is quite strong due to the raw garlic. Adding a few minutes before the end of cooking in hot dishes like soups mellows the garlic a touch. Cayenne pepper is sometimes added for an extra kick. Mixed with breadcrumbs, gremolata makes an excellent crust for roasting lamb or beef.

2 cloves garlic, minced very finely or put through a press
2 cups flat leaf (Italian) parsley, packed, leaves only, chopped very finely
zest of 2 lemons
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and use within one day. Holds for two days but it is best fresh.

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Comments

[Debi (Table Talk)]

Gremolata is always a favorite around here on almost anything. I especially like it on grilled fish!

[Paul Bacino]

I like the use of this in braised food, long cooks seems to need something to bring life back to the dish.. i.e. Osso Bucco