This is a traditional accompaniment to osso buco but can also be used on other meats Рit adds a fresh, acidic bite to fish and grilled meats. I used it last night on a beef stew Рit really lifted the dish and made a deep, rich beef stew seem altogether more summery.

Traditionally gremolata is made with with just the zest of lemon but I’m a sucker for lime so I just had to add little hit of that in there as well. I used a touch more garlic in my version as well – it just gives it a good punch.

Here’s what you’ll need:

  • 2 Lemons
  • 1 lime
  • 1 large bunch flat leaf parsley
  • 2 cloves of garlic
  • Salt, black pepper and a splash of olive oil.

Grate the skin of the lemon and the lime being careful not to grate too deep into the white pith underneath. Finely chop the parsley and the garlic. Mix the ingredients together in a bowl with a twist of salt and pepper. A small splash of olive oil helps it keep a little longer – don’t use too much though.

There’s variations of gremolata that use anchovies and other herbs – it’s¬†definitely worth experimenting to fine-tune this to your taste.

Serve in a bowl on the table so your guests can add as much as they like on top of their food.

It will keep for a while but it’s best to use it within a few hours.


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2 Responses to Gremolata

  1. [...] A slight variation with this dish is to add some orange zest to the pan before it goes into the oven but either way this dish certainly benefits from a citrus twang somewhere along the way and this traditionally comes from spoonful of gremolata served sprinkled over the veal. My gremolata recipe can be found here. [...]

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