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Gremolata



Gremolata is a Northern Italian garnish from Milan made from lemon peel, garlic and parsley.

It is good sprinkled on braised meats, seafoods, oily fish, or soups. It is particularly known for its use as a garnish with Ossobuco.

A recipe for Gremolata in the Silver Spoon cook book omits the garlic. Marcella Hazan, who most consider the foremost authority on Italian cooking does include garlic . However, she'd prefer you didn't serve Gremolata with her Ossobuco -- she wrote that the flavours in her Ossobuco recipe were already perfectly balanced.

You can swap in mint for the parsley when serving with lamb.

Cooking Tips

2 teaspoons grated lemon peel
1/2 teaspoon minced garlic
2 tablespoons finely chopped flat-leafed parsley.
Mix.



Language Notes

Aka "gremolada"

See also:

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Citation

Oulton, Randal. "Gremolata." CooksInfo.com. Published 07 August 2010; revised 25 September 2010. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/gremolata>.

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