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
Artichoke, osso bucco with toasted pine nut gremolata…and farro risotto
Halibut with Orange Gremolata
Mixed Herb Gremolata
Mushrooms Stuffed With Hazelnut Gremolata
Osso Buco, as promised
Scrambled eggs with left over gremolata