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Pronounced [greh-moh-LAH-tah], gremolata is not actually a dish but rather a topping, generally made from three ingredients: fresh parsley, lemon peel and fresh garlic. Its claim to fame is that it’s the last and finishing touch to the braised veal shank dish known as Osso Buco. However, it is also used in many other dishes, and chefs are now liberating the classic version’s recipe to introduce many other unique ingredients while still keeping its name.
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- 2 Tbsp. Italian (Flat Leaf) Parsley, Minced
- 1 Tbsp. Lemon Zest, Freshly Grated
- 2 Medium Fresh Garlic Cloves, Minced
- Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
- Makes about a 1/4 cup.
- While the classic version is, without a doubt, tried and true, chefs and gourmet cooks have broadened the appeal of gremolata by experimenting (with much success) with other herbs and seasonings, such as
- • Substituting completely chopped shallots for the garlic
- • Substituting basil, oregano, tarragon, marjoram, cilantro or even mint for the parsley
- • Substituting another citrus, such as lime, orange or grapefruit, for the lemon
- So, if you wanted to go crazy, you could make
- • Minted Orange Shallot Gremolata
- • Cilantro Lime Garlic Gremolata (or even substitute chives)
Nino Salvaggio http://www.ninosalvaggio.com/