{"id":6184,"date":"2017-04-04T00:39:13","date_gmt":"2017-04-03T21:39:13","guid":{"rendered":"http:\/\/harryandlexy.com\/?p=6184\/"},"modified":"2017-04-04T01:27:49","modified_gmt":"2017-04-03T22:27:49","slug":"gremolata","status":"publish","type":"post","link":"https:\/\/harryandlexy.com\/en\/recipes\/food\/appetisers\/gremolata\/","title":{"rendered":"Gremolata"},"content":{"rendered":"

\"Gremolata<\/p>\n

Gremolata is an Italian chopped herb condiment classically made of lemon zest, garlic and parsley. The most common use of gremolata is to sprinkle it over braised meats (especially the traditional\u00a0Milanese braised veal shank Osso Buco) but don’t limit yourself to just that! You can sprinkle it over roasted veggies, pasta dishes, lamb, grilled fish, meatballs or even as a marinade or salad dressing.\u00a0Part condiment and part garnish, Italian gremolata is used for a final flourish of flavour to add a fresh note to the rich dish.<\/p>\n

You hardly need a recipe for gremolata but nonetheless we decided to give you some directions to start with. You can always experiment and add or replace some of the ingredients, for example swap the lemon zest with lime or orange zest, use a shallot instead of garlic, add chopped mint leaves (or use other herbs), toasted pine nuts or grated Parmesan or Pecorino cheese.\"Classic<\/p>\n

Ingredients for 4 Gremolata portions:<\/span><\/strong><\/h3>\n
    \n
  • 20\u00a0g Parmesan cheese<\/li>\n
  • 3 garlic cloves<\/li>\n
  • 1 lemon<\/li>\n
  • 1\u00a0sprig of rosemary<\/li>\n
  • \u00bd\u00a0sprig of parsley<\/li>\n
  • \u00bc\u00a0sprig of thyme<\/li>\n
  • Optional: 2 tbsp. olive oil<\/li>\n<\/ul>\n

    \"Gremolata<\/h3>\n