Gremolata is a basic Italian garnish that's not only gorgeous but also gives your dishes a real boost of flavor.
Gremolata is traditionally dry and made from three basic ingredients: a combination of flat parsley, lemon zest, and garlic. This is another truly versatile concoction that can be made with many things on hand. It can be made with a variety of tasty greens such as carrot tops, radish tops, cilantro, sage, or even a combination. Other citrus zests may be used, Garlic can be supplemented or even replaced with fresh shallots, freshly grated horseradish or ginger, and further enhanced with grated hard cheeses like Romano or Parmesan. Bump it up even more with lightly toasted and finely chopped nuts... Pine nuts are especially appealing in a Gremolata, as are walnuts and almonds. A little kosher salt and fresh cracked pepper are the only seasonings needed if desired. Gremolatas are perfect for fish, chicken, soups, pasta, stews, and veal (think Ossobuco).
One may be tempted to toss everything into a food processor to combine, but don't do it. you won't be happy with the results. Your greens will come out mashed and particularly stringy. Always fine-chop your ingredients by hand. It really doesn't take that long and you will be MUCH more pleased with the results.
Basic Gremolata Recipe
1 Bunch Italian Flat-Leaf Parsley 1 Clove Garlic (finely minced) Zest of 1 Lemon
Kosher Salt and Freshly Cracked Pepper to taste (if desired)
Rinse and dry parsley. Finely chop the leaves, omitting the stems. Finely mince the garlic. Zest one lemon, being careful to zest only the yellow peel and none of the white pith, as the pith is very bitter. Salt and pepper to taste, if desired. Combine in a bowl.
Adding or replacing other ingredients to the recipe is really to taste. Gremolata is a hard one to mess up! Go forth and enjoy.
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