Gremolata is a fresh, aromatic and remarkably simple flavour booster from the Italian kitchen – and it calls for just three ingredients – parsley, garlic and lemon zest. It is used above all to lift rich, slow-simmered dishes, and is classically scattered over osso buco just before serving.
Although gremolata is traditionally made without oil, you can easily add a little olive oil if you want to use it as a marinade, dressing or dip. It is also lovely mixed into butter and spread on a freshly baked baguette.
Gremolata is a wonderful way to add freshness and depth to a dish, and it goes perfectly with grilled meat, fish, roasted vegetables and pasta.
Variations and other combinations
Build on the flavour: Try fresh thyme, rosemary or mint for a twist.
Citrus variations: Use lime or orange zest instead of lemon.
Extra depth: Add finely chopped anchovies or capers for a more intense flavour.
Gremolata
Ingredients
- 2 handfuls parsley, flat-leaf or curly
- 2 cloves garlic, grated or crushed
- 1 lemon, finely grated zest
- Salt and freshly ground pepper
Method
- Finely chop the parsley and mix it with the lemon zest and garlic.
- Season with salt and freshly ground pepper, and serve as a topping for osso buco or other hearty stews, for example. It also goes well with a grilled steak or chop – or mix it into a portion of butter for a fragrant herb butter.
Nutrition
Premium
