[11 Jul 2010 | By | 3 Comments]


Such an easy, useful little mix; Gremolata is a traditional Italian combination of fresh garlic, lemon zest and parsley.

The first time you make it and use it won’t be your last.

zest of 1 lemon
1/4 cup chopped parsley
2 garlic cloves, minced

Combine. Uses for this humble little combo:

red garlic1. spread under skin of poultry before grilling or roasting—use a little oil or butter to help it spread.
2. as a colorful garnish/topping for seafood
3. as a last-minute add-in to minestrone or ribollita
4. mix it into butter, roll it in a log and freeze it: instant compound butter. Later, use slices of it to top grilled steaks or fish
5. use ‘gremolata butter’ to spread on french bread cut the looooonnnnnnngggg way into two halves; toast under broiler and serve.
6. think pasta: this plus olive oil and just-cooked pasta (add a little pasta water to for distribution if need be) plus some grilled shrimp on top? dinner is served.
7. spruce up the side dish: add to green beans, asparagus or buttered red potatoes
8. In Italy, gremolata traditionally tops osso buco (veal).
9. add 1/3 cup olive oil, put in a fancy dish. Surround with the best bread you can find. Dip away!
10. stir into mayonnaise, then apply to sandwich or burger.

And more.

Now that you have THAT down, you can play with your gremolata:


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  • Kayla said (11 July 2010 at 8:14 pm):

    See, this is what I look for when I subscribe to an RSS feed. As a new cook (yep, I only started trying a year or so ago), it is these basic methods that educate and empower me to be more comfortable with food. Thank you for this post!

  • janelle said (11 July 2010 at 10:04 pm):

    Kayla! That makes me so, so happy that you find this useful and novel;). All the best with this special little mix—LMK how you use it!!!!!

  • Chiara said (13 July 2010 at 3:08 am):

    This recipe reminds me of my grandma, she used to make it in the summer and I loved it!