Gremolata is a traditional accompaniment to Osso Buco, an Italian dish of braised veal shank. It is simply made of chopped parsley, lemon peel and garlic, which makes it divine on all kinds of meats, poultry, and seafood. Personally, I could put it on top of a good toasted bread and be just fine. I made a batch of gremolata the other night to go on top of our delicious red wine stewed oxtail. It adds the perfect blend of herb-citrus-lemon flavors to a hearty meat dish.
Gremolata
1 lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped
Using a vegetable peeler, remove the lemon peel in long strips, then mince the peel. Transfer to small bowl and mix in parsley and garlic.
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Comments
January 15, 2011
[...] like Gremolata. It turns out that gremolata is a mix of lemon zest, garlic, and parsley that is traditionally served with meat. The acidity in the lemon juice brightens the meat dishes. Of course, you can substitute butter [...]
November 5, 2008
It's great having an Italian friend who can correct your Osso Buco spelling! Thanks Max!
November 5, 2008
I love your site
November 5, 2008
Osso Buco... no Bucco
no charge for that :)
kisses
November 3, 2008
[...] Comments Gremolata | Foodista Blog on Red Wine Stewed OxtailPeter on Pumpkin Bisquegammypie on Pumpkin BisqueDeanna on Creamy Potato [...]