Gremolata. This is one of my favorite condiments!
Parsley, garlic, and lemon zest—the most basic of ingredients, yet together, they are cymbals in the food orchestra. Noisy alone, but perfect to accentuate a lamb stew or veal osso buco.
Just as you are easing into a savory, meaty bite, the slightly bitter tang of the gremolata will wake up your senses. A little sprinkle of gremolata is sometimes all that you need to take a dish from good to great.
Scatter it over vegetables, lamb, pork, chicken, or veal. Or even over some pasta with butter and parmesan.
Origins of Gremolata
Gremolata is an important seasoning used in Italian cooking in dishes. It's versatile and adds a punch of flavor to savory dishes. It most likely originated around Milan to accompany osso buco.
More Sauce and Relish Recipes to Serve With Meat
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
2 cloves garlic, crushed and minced (about 2 teaspoons)
Toss all the ingredients together:
Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
Sprinkle over pork, lamb, or veal. It's especially good with osso buco.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 5mg||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|