Gremolata
Three ingredients, one minute, and the entire register of a braise shifts — Milanese lemon zest, raw garlic and flat-leaf parsley crushed together into a condiment of extraordinary aromatic brightness.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Zest the lemon directly onto the chopping board using a Microplane or fine grater — use only the yellow outer layer, never the white pith. Peel and finely mince the garlic to a near-paste. Pick the parsley leaves and chop finely until almost a powder. Combine all three on the board and chop together briefly to marry the elements. The finished gremolata should be finely textured but not a wet paste — individual flecks should be distinct. Use immediately, or refrigerate for up to 1 hour; longer and the garlic becomes acrid and the lemon oils dissipate.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.