Gremolata
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons Lemon Zest
4 tablespoons parsley, finely chopped
1 tablespoon garlic, finely chopped
2 tablespoons olive oil (optional)
to taste salt
to taste fresh ground pepper

Preparation

1 Zest lemon, careful to avoid too much pith (the white just under the yellow) 2 Chop garlic and parsley 3 Combine all ingredients and serve

About


Very easy to prepare, this rough chopped herb mixture is typically made of just garlic, parsley, and lemon zest. You can also experiment with other herbs. Try adding fresh mint, especially if it's going to be put on lamb. Gremolata is traditionally served with Ossobucco, but goes well with any braised meat. The brightness of the zest and parsley really cut through heavy rich sauces. Other good combination include using it to top grilled or baked fish, especially oilier fish, such as mackerel or salmon.