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.