Gremolata is an Italian kitchen condiment with nearly endless applications. A classic gremolata is a very simple tossed mixture of minced flat leaf Italian parsley leaves, finely minced garlic, and finely minced zest of lemon. Beautiful for seasoning fish, meats, poultry, soups, salads, pizza and just about anything else you can think of. Of course you can alter the flavor by using different herbs or even the addition of nuts. Best made in small quantities for freshness!

Gremolata: makes 1/2 cup

  • ½ cup finely chopped flat leaf parsley leaves
  • 1 lemon, zest only
  • 3 cloves fresh garlic, finely minced

Gather the parsley leaves together under the palm of one hand and slice thinly. For a finer texture simply turn the sliced parsley and mince across the sliced leaves.

Using a sharp vegetable peeler, gently peel the yellow part of the lemon’s skin into long thin ribbons. You do not want any pith as this will make the lemon zest taste bitter. Very thinly slice the zest ribbons lengthwise and then mince by very finely slicing across the slice ribbons. Save the lemon for another use.

Peel and thinly slice the garlic cloves lengthwise and then mince the slices very finely.

Combine the ingredients all together in a bowl and toss.

Cover and refrigerate if not using immediately, but keep in mind the fresher the better!

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