Gremolata is a must for your basic recipe repertoire. This lively, fresh seasoning mix gained its fame as a garnish for Osso Buco, but it also adds pizzazz to anything from creamy soup to steamed veggies to roast lamb. Sprinkle it on sparingly, though – the taste is very assertive.
2 tbsp (30 mL) finely chopped parsley
2 cloves garlic, pressed or minced
2 tsp (10 mL) finely grated lemon and/or orange zest
Freshly ground black pepper to taste
1/2 tsp (1 mL) coarse or flaky sea salt
In small bowl, combine parsley, garlic, zest and pepper, using fork. Just before serving, add salt.
Makes 3 tbsp (45 mL).
Oh No: Do not use large garlic cloves – the Gremolata will be too pungent. Adding flaky or coarse sea salt too early defeats the purpose, as it is supposed to provide a nice bit of crunch.
Tool Time: I use a kitchen rasp (a.k.a. Microplane) to zest citrus fruit. Usually, it’s best to push garlic through a press. But seeing as you have the rasp out, you may as well use it to purée the garlic, too.
To turn Gremolata into spreadable paste, stir in 1 to 2 tsp (5 to 10 mL) extra virgin olive oil, to taste. Idea: Slather Gremolata Paste over boneless leg of lamb before rolling and tying it. Use 1 recipe’s worth for every 1 lb (500 g) of lamb.
Experiment further afield by incorporating Gremolata into aioli. Stir some into store-bought mayonnaise. Or better still, make my quick and easy Minute Mayo version.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL