Gremolata is a lively, fresh seasoning mix you should add to your basic recipe repertoire. Gremolata 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).
- For best results, push the garlic through a press to obtain a purée. Do not use large cloves – the Gremolata will be too pungent.
- You’ll need 2 lemons or 1 orange. I use a kitchen rasp (a.k.a. Microplane) to zest citrus fruit. Use a single type of zest or a mixture of both.
- Flaky or coarse sea salt adds a nice bit of crunch, so don’t add it too early.
To turn Gremolata into spreadable paste, mix in 1 to 2 tsp (5 to 10 mL) extra virgin olive oil, to taste. Idea: Slather 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 — made from scratch or using commercial mayonnaise. Recipe: Gremolata Aioli.
Credit: Susan Sampson
Tested in Imperial