AI-generated image
Gremolata
Gremolata: Milan's chopped parsley, lemon zest and garlic for scattering over braises
Gremolata is the Milanese finishing touch spooned over ossobuco on Sunday tables across Lombardy, and it brightens any slow-cooked stew, roast vegetables, beans or grilled fish. Flat-leaf parsley, lemon zest and raw garlic are chopped together so finely that they become a fragrant green confetti; the fresh, sharp flavour wakes up a dish so much that you need far less salt. About 0.0 g salt per portion. The usual mistake is grating the white pith with the zest, which makes it bitter; take only the yellow skin. Make it no more than an hour ahead, as the garlic gets harsh and the parsley darkens. Chef's tip: chop the garlic first with a few parsley leaves, so the juice soaks into the herbs instead of sticking to the knife.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 bunch flat-leaf parsleyabout 30 g, leaves only, dried well
- 1 clove garlicpeeled
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Finely chop 1 clove garlic with a few of the 1 bunch flat-leaf parsley leaves.
1 minStep 2: Add the rest of the parsley and chop together until very fine.
2 minStep 3: Grate the yellow zest of the 1 unwaxed lemon over the board, avoiding the white pith, and chop through once more to mix. Scatter over a hot dish just before serving.
2 min
Nutrition per serving
- Calories
- 5 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gremolata take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
- What can I use instead of unwaxed lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian