Gremolata: The Trio of Parsley, Garlic and Lemon Rind | Bite Club
Pin It
Favorite

Thursday, August 11, 2016

Gremolata: The Trio of Parsley, Garlic and Lemon Rind

Posted By on Thu, Aug 11, 2016 at 3:57 PM

click to enlarge Chopping curly parsley for gremolata - H.B. WILCOX PHOTOGRAPHY
  • H.B. Wilcox Photography
  • Chopping curly parsley for gremolata
Gremolata is an Italian condiment made from chopped parsley, crushed garlic and fine shavings of lemon zest. Perhaps some salt to taste. That's it.

The salsa's simplicity makes it an unfussy last-minute addition to a meal,  but the modest preparation is hardly a reflection of the taste. Gremolata adds a wallop of flavor that enhances the profile of a dish without throwing it off balance; it's bright parsley, a bite of lemon rind and the mellow sweetness that comes from crushing garlic to a paste under the heel of your knife.  

Gremolata is virtually limitless in its use. I like to sprinkle it over roasted chicken or fish hot from the grill. I toss a few spoonfuls with vegetables — raw, roasted or steamed — and a wash of olive oil. Last week I plucked a few squash blossoms from the zucchini plant overtaking my garden bed, packed the buds with ricotta and fried them in a shallow inch of oil; they were finished with a dusting of gremolata, balancing salt and fat with the brisk bite of herbs and acid.

Whether it's scattered over pizza, creamed with butter for toast or eaten with yogurt and salted almonds as a savory snack, I use the condiment liberally, and often. 

Here's the recipe.

Gremolata
Makes 1 cup

Ingredients:
  • 1 handful parsley, flat or curly
  • 1 small clove garlic
  • 1 lemon
  • salt to taste
Preparation:
  1. De-stem and finely chop the parsley. Scoop it into a small bowl.
  2. Peel the garlic and crush it into a fine paste on your cutting board using the heel of your knife and a pinch of salt for traction — or use mortar and pestle. Add the crushed garlic to the bowl. 
  3. Zest the lemon over the bowl with the parsley and garlic. For a chunkier gremolata (or in absence of a zester or microplane) strip the lemon rind from the white pith using a vegetable peeler. Finely chop before adding it to the rest of the mixture. 
  4. Use your fingers to gently rub the aromatic lemon and garlic into the chopped parsley. Season with salt to taste. 

Tags: , , , , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

About The Author

Julia Clancy

Julia Clancy

Bio:
Julia Clancy is a local chef and Seven Days food writer.

More by Julia Clancy

Comments

Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation