According to Wikipedia…. ‘Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese‘ .
What I like about this condiment is its simplicity and versatility because you don’t necessarily have to use it only for Ossobuco as it goes well with fish , which is what I used it for, and you can even use it as a rub on roast beef.
This time as I said I used it with some fish that I did En Papillote (see Seafood) and I really loved the additional flavour level that it added and with everything else in life feel free to experiment by adding different things to the recipe such as salt and pepper, roasted chopped pine nuts or even chopped hazelnuts. The combinations are almost limitless.
Here’s how we do this one…….
- 1/4 cup of fresh Parsley
- 2-3 Garlic cloves
- 1-2 Tablespoons lemon zest
Putting it all together:
- Fine chop the parsley
- Crush and fine chop the garlic
- Add the parsley, garlic and lemon zest to a bowl and mix well
- Cover and refrigerate for at least an hour
There you have it another “simple but tasty recipe for the grilling season and beyond”.
Until next time………