Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. It's great because it adds brightness and aromatics to dishes like braised meats that might otherwise be a bit heavy or one-note.
It's traditionally served with veal, especially the classic braised veal dish osso buco. But it'll also go well with lamb (you could substitute mint for the parsley), and it's an excellent accompaniment for fish and seafood dishes.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 bunch Italian (flat-leaf) parsley
- 1 clove garlic, peeled
- 1 lemon
- Kosher salt & freshly ground black pepper, to taste
- Wash and thoroughly dry the parsley.
- Remove the leaves and finely mince until you have about 2 tablespoons worth.
- Finely mince the garlic.
- Use a lemon zester to remove about 1 teaspoon of lemon zest.
- Combine all the ingredients in a bowl and season to taste with Kosher salt and black pepper. You can pound the ingredients together with a mortal and pestle or just use the back of a spoon or the bottom of a glass.