A simple, quick way to add some kick and freshness to lots of dishes: gremolata. It’s an Italian classic served with osso buco, but can be used with almost any grilled, roasted, or even boiled meats, fish, or with vegetables. It’s especially delightful in the winter when food is a bit heavier and lacks that spring and summer freshness. Great taste, and it is so simple and quick.
It’s one of those things you don’t really need a recipe for. It’s just lemon zest, parsley, and garlic. Here is a nice post from The Kitchn that should give you all the information you need to whip up this condiment.
Once you’ve got this basic condiment down, you’ll find lots of uses for it, and here are some variations for different dishes.
- Serving lamb? Add a bit of mint.
- Roast chicken? Try orange gremolata
- Halibut? Orange gremolata with capers
- Pasta? Hot chile, caramelized onion and gremolata
- Mushroom soup? Orange hazelnut gremolata
- Lentil soup. A dash of gremolata to finish.
- Oysters? Gremolata salt
- Osso bucco (or post roast) traditional with this dish
So many variations!
A son goût.
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A gremolata is a beautiful and tasty thing. Thank you for this reminder.
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Thanks for visiting. I agree, it’s beautiful and tasty, but so simple that we often don’t think about using it.
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Love the alternatives you give for different recipes – a little gremolata can bring a dish to life.
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Thank you! So simple, too.
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Years ago there was a restaurant we went to that served fresh bread with gremolata. We even went back a second time because of that. Sadly, they went out of business, but you’ve reminded me to make gremolata again and get creative with it!!!
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Wow! I hadn’t thought about serving it with fresh bread–that sounds like a great alternative to the usual olive oil and red pepper flakes. Thanks for that suggestion.
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