Gremolata
How to make a simple gremolata for osso buco and a lot more.
Ingredients
- 1 cup fresh plate-leaf parsley finely chopped
- 2 cloves garlic finely minced
- zest 1 lemon
- 1 teaspoon fresh rosemary or mint optional add-in
- drizzle of olive oil optional add-in
Instructions
- Wash and dry the parsley thoroughly. Remove tough stems and finely chop the leaves.
- Peel and finely mince the garlic. You can also use a microplane for a smoother texture.
- Zest the lemon using a fine grater or microplane, being careful to avoid the bitter white pith.
- Combine the parsley, garlic, and lemon zest in a small bowl. Mix well.
Notes
Tips
Use gremolata fresh for the brightest flavor.
Add it just before serving to avoid cooking off the lemony aroma.
Store in the fridge for up to 2 days in an airtight container.