Gremolata
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Gremolata
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Be sure to use flat-leaf parsley. It should be washed and dried very well; a salad spinner works best for drying herbs.
Gremolata is better when chopped by hand, rather than in a machine. Garlic chopped mechanically can taste harsh and bitter, so I prefer to hand chop everything.
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Ingredients
- 1 1/4 cups (12g) loosely packed flat leaf parsley
- 2 medium cloves of garlic peeled and thinly sliced
- grated zest of half a lemon unsprayed or organic
Instructions
- Use a chef's knife to chop the parsley and garlic until they're both finely chopped.
- Add the lemon zest and continue to chop until the parsley, garlic, and lemon are well-combined. If the gremolata is too damp, spread it on a baking sheet or platter for an hour or so, to dry at room temperature.
Notes
- Gremolata is best the same day but can be kept overnight in the refrigerator. Sprinkle it over meat, fish or chicken. It's also nice sprinkled over pureed soups, like potato-leek, celery root, or butternut squash soup.
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