How to Make Gremolata?
It's not Rocket Science, it doesn't have to be. It's a simple classic.
My Preferred Gremolata Ratio:
1 tablespoon finely chopped parsley
1 lemon's zest
1 small garlic clove, very finely minced
Mix all the ingredients together and then add, without cooking, to brighten soups, stews, braised meats, pastas, fish and seafood. Since in California local lemons are available all year round, gremolata will be a great way to add a little sunshine to the plate as we head toward Winter.
According to my unexacting research on the interweb, Gremolata, meaning ground or chopped, first made its mark on the world as the Italian-born accompaniment to Milanese Osso Bucco. However when fact-checking in the Silver Spoon, the Italian household cookery bible, their gremolata recipe doesn't actually contain any garlic.
Find out what slightly unusual soup I have been pairing my pungent garlicky version of Gremolata with recently, later in the week. In the meantime - see how other bloggers have been using both traditional and creative versions of gremolata in the following selection of tasty sounding recipes:
Striped Bass with Orange Gremolata
Chipotle Braised Short Ribs, Turnip Puree, Cilantro Gremolata
Poached tilapia with gremolata on spinach with almonds and dried apricots
Roast Globe Zucchini with Fresh Beans Gremolata
Anne adds Rosemary to her Gremolata
Green Beans with Caramelized Shallots and Gremolata
Italian Beef and Gremolata Sandwich
Pasta Gremolata with Sundried Tomatoes and Garlic Breadcrumbs
Spaghetti with Hot Chile, Carmelized Onion & Gremolata
Sugar Snap Peas with Lemon-Mint Gremolata
Cannellini Bean Soup with Fontina Gremolata
Braised Veal with Gremolata
Cilantro Gremolata
Artichoke, osso bucco with toasted pine nut gremolata…and farro risotto
Halibut with Orange Gremolata
Mixed Herb Gremolata
Gremolata Chicken
Mushrooms Stuffed With Hazelnut Gremolata
Osso Buco, as promised
Scrambled eggs with left over gremolata
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16 Comments:
At 14/10/07 19:00,
Anonymous said…
Thanks for mentioning me. This recipe is now one of our favorites.
At 14/10/07 22:28,
FaustianBargain said…
you can also add rosemary to the gremolada. while pairing with lamb, especially..and anchovies too.
At 15/10/07 00:43,
Beccy said…
Sounds like a very tasty accompaniment for soups.
At 15/10/07 02:16,
Pille said…
Thanks for mentioning my osso buco post, Sam! I haven't got The Silver Spoon, but my other Italian cookbooks did include garlic in gremolata. Go figure!?
Looking forward to your soup recipe.
At 15/10/07 08:26,
Casey said…
I stuff gremolata under the skin of a spatchcocked chicken and then grill the bird "under a brick." Tis fabulous
At 15/10/07 09:54,
Anonymous said…
Interesting - I've never even heard of gremolata, so thank you for the education! Yours looks great.
At 15/10/07 19:17,
Anonymous said…
I do mine with a mortar and pestle. I really enjoy the making of it in this way and will also add a bit of this and that. Thanks for the post.
At 16/10/07 03:37,
Paul said…
Thanks for the mention Sam. As far as we can tell there are no hard & fast rules for Gremolata. I often use orange and lemon zest together because thats what was in the Italian recipe I use for a osso bucco dish.
At 16/10/07 06:20,
Figs, Bay, Wine said…
Thanks so much for mentioning my stuffed zucchini, Sam! Gremolata's one of my favorites, and I'm looking forward to hearing about your soup.
At 16/10/07 07:55,
Reese said…
How do you go about storing the gremolata? Can you make a big huge batch and keep it in a jar?
At 16/10/07 18:32,
Kevin Kossowan said…
Despite eating a fair bit of Italian food, I can't say I've tried it [that I know of]. I'll have to give it a try...
At 16/10/07 18:37,
purple goddess said…
I am positively champing at the bit for mussel season to arrive down here in OZ.
Mussels Gremolata, with some fresh pasta dura from the wood fired oven.
You canna get closer to Heaven than that!!
pg
At 17/10/07 01:59,
ChrisB said…
You are teaching your old mum a thing or two~ I know not difficult I hear you say!!
At 18/10/07 12:56,
the Lumpia said…
This may very well be the a classic accessory like a strand of pearls for one's wardrobe! sounds like it can dress up any dish, will give it a try.
At 22/10/07 17:52,
Anonymous said…
Sam, your blog just gets better and better and better. Especially the photography and your graphic use of attractive fonts. It's such a pleasure to visit.
At 9/1/08 01:35,
Anonymous said…
My first visit to this blog - but not my last! Add breadcrumbs to the gremolata and a tiny bit of mayonnaise to stick it together and spread over fish fillets before baking for a crunchy topping! Must try it with mixed orange and lemon as Paul said...
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