Add fresh flavours and colour to a dish with this zesty Gremolata.
Gremolata or Gremolada is an Italian dry garnish made from parsley, lemon and garlic.
It is traditionally used in the Lombardy region to season Ossobuchi Milanese, but can also be used to garnish meats, fish, soups, pastas and salads before serving.
Not only does it add wonderful fresh flavours to a dish, it smells delicious!
Try a sprinkling of gremolata on lentil soup, delicious roast turkey, or an Italian tomato salad.
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Tips on ingredients
A good gremolata requires good quality, fresh ingredients.
Garlic – you will only need a small clove, but make sure it is firm and white for best flavour. Stale garlic will make it bitter, so avoid garlic which is soft and yellowing.
Parsley – use flat leaf parsley with green leaves rather than those that are yellowing or wilting. Rinse the parsley well in cold water (warm water will cause them to wilt), and dry on paper towels before chopping.
Lemon – select organic unwaxed lemons as you will be using the zest. Rinse and dry before grating.
Anchovy – optional but lovely when paired with meat dishes. Use canned anchovies or those from a jar.
Good anchovies should be pink on the inside with a lovely clean flavour.
Only half an anchovy is required, so top up the remaining anchovies with a little olive oil, and it will keep in a sealed container in the fridge for a couple of months.
- Rinse and dry the parsley in advance before using it. Finely chop the leaves and thin stems, setting aside the thicker stems for a soup/sauce, etc.
- Use a microplane to zest the lemon, but take care not to grate any of the white pith as this will make the gremolata bitter.
- Using a sharp chef’s knife, finely chop all the ingredients together – this helps combine the flavours.
A few suggestions for even more flavour:
- A few sprigs of rosemary chopped into a gremolata adds a wonderful extra layer of flavour for meat dishes.
- Breadcrumbs will give a crunchy texture and a little grated cheese (Parmesan, Pecorino, etc.), for pastas and soups.
It is best eaten fresh, but if you wish to make this ahead, mix with 2 tablespoons of olive oil and keep in a sealed jar in the fridge for up to 7 days, or in the freezer for up to a month. Thaw before using or use from frozen for soups .
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- 30 grams parsley ½ cup, fresh
- 1 small clove garlic
- 1 small lemon unwaxed
- salt to taste
- 1 small anchovy optional
- 1 small lemonUse a grater to remove the zest of the lemon taking care not to also remove the white pith.
- 30 grams parsley, 1 small clove garlic, salt, 1 small anchovyUsing a sharp knife finely chop the all the ingredients together till minced together. Add salt and use to garnish meats, soups, pastas and salads.
- Use fresh good quality ingredients for best flavour.
- If adding anchovy, taste for saltiness before adding more salt.
- Variations: A few sprigs of rosemary chopped into a gremolata adds a wonderful extra layer of flavour for meat dishes. Breadcrumbs will give a crunchy texture and a little grated cheese (Parmesan, Pecorino, etc.), for pastas and soups.
- It is best eaten fresh, but if you wish to make this ahead, mix with 2 tablespoons of olive oil and keep in a sealed jar in the fridge for up to 7 days.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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