Gremolata

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.

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

Combine. Uses for this humble little combo:

1. 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:

• try orange zest, rosemary and garlic instead.
• make traditional gremolata, but sub half an orange for half the lemon (zest).
• I found a recipe at Epicurious for mushroom soup with hazelnut gremolata.
• on the blog BeyondSalmon I found a wonderful looking recipe for striped sea bass with orange cilantro gremolata.
• new york times: honey gremolata. Yeah, you heard me.
• Martha’s site has a mint gremolata (more like gremolata plus mint marries pesto) to add to grilled lamb chops.
• thanks Mario: Osso Buco with toasted pine nut gremolata.

•