Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Bucco (braised veal shanks), it is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Gremolata is best made fresh, it doesn't keep for more than a day, but is also best if it has an hour or so before serving for the flavors to meld. Fortunately it only takes about 5 minutes to make. (Larger image.) Serves 2.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- Zest of one large lemon*
- 1 lg. or 2 sm. cloves garlic; crushed
- 2 Tbsp. finely chopped parsley
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Preparation:
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.
*Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it's bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them, but the best tool for the job is a Microplane grater.