Saturday, June 26, 2010

Try Something New: Gremolata

Gremolata may sound "chef-y" but it really isn't. Besides being fun to say, gremolata is simply a flavorful condiment made from chopped parsley, lemon zest and garlic. Greomlata typically accompanies the Italian dish Osso Bucco (braised veal shank) but it can be used to top just about anything and can be doctored up to suit any taste.

The sauce of my salmon and asparagus pasta dish is a gremolata to which I added almonds and capers and sauced it up with lemon juice and olive oil. It's so easy and fantastically delicious!

Gremolata takes just moments to prepare. Zest one lemon over a bowl using a microplane. Press a garlic clove or two into said bowl. Chop some parsley with a knife or borrow Vince's slap n' chop. Add parsley to bowl and mix. Devour!

Gremolata has a wonderfully bright, fresh flavor, perfect for warm weather and can perk up any dish that suffers from week night-itis. Use it to jazz up vegetables, fish and meat. Stir some traditional gremolata into creamy Dijon mustard for a flavorful dip for crudite. Swap in grated orange zest, tarragon and shallot to jazz up soy glazed grilled chicken. Love the flavors of pesto? Try garlic, toasted pine nuts and basil. Use your imagination!

Have you ever had or made gremolata? If not, get chopping!

3 comments:

  1. I dunno about that GREMOLATA but the garlic, toasted pine nuts and basil sounds delish.

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  2. YUM! I will bet trying this soon :)

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  3. I've seen this before on cooking shows...what a great bright flavor it must add to things.

    I'm impressed with the number of fresh ingredients that you'll bring to your cooking and this is so simple really.

    Thanks!

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