Classic Italian garnish of finely chopped raw garlic, lemon zest and parsley. This fresh herb mix works wonderfully sprinkled on top of braised red meat.
Gremolata is an Italian condiment-cum-garnish made by finely chopping together lemon zest, raw garlic and parsley. It is spooned on top of a dish before serving to add a zingy and uplifting flavour. The fresh flavours provide a particularly good counterbalance to hefty red meats that have been slow-cooked and braised in a rich sauce, such as the famous Milanese veal shank dish ossobuco alla milanese. However, it will compliment any roast or grilled meats, vegetables, chicken or fish. In my Portuguese Lamb Shank recipe, I spoon it over a mix of roasted carrots, parsnips and cauliflower.
- grated zest of 1 organic lemon
- 1 garlic clove, peeled and minced
- 1 tablespoon fresh parsley leaves, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine all the ingredients in a jam jar, and shake vigorously until fully blended.