A Collection of Gremolatas

I've been chatting to a friend this week whose sweet little daughter is a VERY talented cook!! (Yayyyyyyyyyyy!)
Her daughter got a new mortar and pestle, and she's over the moon about it, of course. So I mentioned gremolata recipes to her. Gremolata is a flavourful concoction used to add vibrant colour, exciting aroma and a depth of brightness to any dish. I don't claim ownership of any of these recipes, they are just a wonderful collection of different styles of gremolata.

The fragrance will blow your mind!!

Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Bucco (braised veal shanks), it is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Gremolata is best made fresh, it doesn't keep for more than a day, but is also best if it has an hour or so before serving for the flavors to meld. Fortunately it only takes about 5 minutes to make.    Serves 2.  Recipe can be doubled. Classic Gremolata Prep Time: 5 minutes Ingredients: Zest of one large lemon* 1 lg. or 2 sm. cloves garlic; crushed 2 Tbsp. finely chopped parsley 1 tsp. olive oil 1/2 tsp. salt 1/4 tsp. ground black pepper Preparation: Grate or finely chop the lemon peel.  combine everything into a mortar and pestle.  Pound well.  Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.   *Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it's bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them, but the best tool for the job is a microplane grater.   ------------------------------------------------------ Cilantro Lime Gremolata Time 5 minutes Serves 6 Ingredients 1 1/2 tablespoons finely chopped fresh cilantro 1 small garlic clove, minced 1 teaspoon Finely grated zest of lime 1 tablespoon finely grated parmesan cheese Salt to taste. How to make it Pound in a mortar and pestle.  Let it sit for an hour.  Mix together and sprinkle over fish,chicken,beef, pork, pasta, soups, baked potatoes, use in place of pesto, etc... ------------------------------------------------------------------- WALNUT GREMOLATA:   4 tablespoons finely chopped walnuts (or other nuts), 4 tablespoons minced fresh parsley, 2 garlic cloves, minced, 2 teaspoons grated lemon peel   Pound everything in a mortar and pestle.  Can be used like any other gremolata.   ------------------------------------------------------------------------   MINT GREMOLATA:   1 clove garlic, chopped, 1/4 teaspoon lemon zest, 1/4 teaspoon salt, 1/2 cup loosely packed mint leaves, finely chopped, 2 teaspoons olive oil   Crush garlic, lemon zest, and salt into a paste using a mortar and pestle. Add the garlic, mint leaves, and olive oil. Let it sit for an hour. Excellent over lamb. ------------------------------------------------------ MIXED HERB GREMOLATA:   2  tablespoons  chopped fresh parsley, 1  tablespoon  chopped fresh rosemary, 1  tablespoon  chopped fresh thyme, 1  tablespoon  olive oil, 1  tablespoon  grated lemon rind, 1  teaspoon  fresh lemon juice, 1  small garlic clove, minced   Pound into a paste in a mortar and pestle.  Let sit for an hour before using. Excellent over steak with a pat of butter melted in.

Love & Light,
Kath :)