Gremolata

Tuesday, March 08, 2016

435EB03B 741C 4E33 8947 40610C90E827 24224 00004B68A7426611

This little accompaniment has become one of my favorite (and often craved) garnishs. It is especially good on soup, as it brightens and adds a zip of freshness, that has even my non soup fans slurping up their bowls and asking for more. 

IMG 0608

Traditionally, this Italian condiment is made of lemon zest, garlic, and parsley- a great combination.  I like to use lemon zest, parmesan, parsley, and coarse ground sea salt. Although, the combinations are endless and are quite able to be seasonally adjusted. 

Think of the possibilities:

Lime, Cilantro, and Garlic. 

Grapefruit, Mint, and Finely Minced Shallot.

Lemon, Basil, Toasted Pinenuts, and Dash of Olive Oil. 

Not to be reserved to soup alone, these combinations would be fantastic on chicken, fish, and even other meat dishes. 

To assemble the Gremolata finely chop a handful of Italian leaf parsley (I don’t recommend the curly leaf), and then use a zester to finely grate one lemon and some parmesan right on top of the parsley.  I add in some coarse ground sea salt and give one final quick chop. Make sure to use it right away!  It will keep in the refrigerator for about a day. 

IMG 0607


Enjoy!

 

No comments:

Post a Comment

CopyRight © | Theme Designed By Hello Manhattan