Gremolata

Gremolata

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

This remarkably simple Italian mixture is usually stirred in at the last minute to flavour osso buco or other stews. But it can just as easily be used on freshly cooked cannellini or other beans, or to season a tomato sauce served with piping-hot pasta or grilled fish.

Ingredients

Quantity Ingredient
2 tablespoons lemon zest, finely grated
1 bunch fresh flat-leaf parsley
1-2 garlic cloves

Method

  1. Scrub the lemon in warm water and dry well. Finely grate the yellow lemon peel, avoiding the bitter pith. You will need 2 tablespoons of grated zest.
  2. Combine the lemon zest with the finely chopped parsley and finely chopped or crushed garlic. Stir to combine. Add the gremolata as a last-minute seasoning to the dish of your choice.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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