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Gremolata is a fresh herb sauce typical of Italian cuisine and is usually served with ossobuco alla Milanese. Discover how to make it with this recipe.
Gremolata, an aromatic herb-based sauce, adds a delicious flavour to many Italian dishes. Picture a pesto-like sauce bursting with chopped parsley, olive oil, zingy lemon zest and garlic. It's like a breath of fresh air that jazzes up your meat (the perfect partner for ossobuco alla Milanese), fish, or roasted vegetable dishes.
Finely chop the parsley and grate the garlic, then combine them with the lemon zest and juice in a small bowl. Give it a good mix. Add the oil. This might seem a tad dry compared to pesto or dressing, but feel free to drizzle in more oil if you fancy a more fluid texture.
Simply spoon the gremolata over your cooked meat or veggies.
Gremolata works a treat as a condiment with roast chicken, grilled fish, roasted root vegetables, or on polenta. It's also a delightful substitute for pesto in a hearty minestrone. There's a whole host of scrumptious recipes to try it with. Give your pasta a tangy twist by stirring in this zesty sauce, or create a salmon dish bursting with herby goodness.
Gremolata can be used immediately or kept in the refrigerator for up to a day in an airtight container.
Parsley, garlic, and lemon form the foundation of the traditional gremolata, but you can adapt it to suit your dish. If you fancy a change, try a version with mandarin orange and mint, or experiment with coriander, lime and shallot. You can also enhance the classic mixture by incorporating additional fresh herbs, such as a touch of tarragon.
Now, let's delve into some creative variations. How about adding dried cranberries to the mix? This requires a reliable food processor. Combine 1/4 cup of dried cranberries, 1 tablespoon of red wine vinegar and the usual gremolata ingredients in the processor. Pulse several times until you achieve a finely ground texture. This delightful rendition pairs beautifully with creamy cheeses like Camembert.
Alternatively, replace the refreshing parsley with the sharp bite of finely chopped spring onions and crunchy peanuts. This flavourful adaptation works wonders as a condiment for roast chicken, grilled fish and roasted root vegetables.
For those seeking a spicy kick, consider grating jalapeño and tomatillo using the fine side of a box grater. This gremolata variation is ideal for tantalising tacos or tostadas. Keep some sour cream nearby to help temper the fiery heat.
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