Thursday, August 16, 2012

Gremolata

In about the same amount of time it will take to post this, you could make this condiment.  Outside of traditional use, it can liven up any dish that needs it- veal, pork, beef, fish, or vegetable.

A lovely summer veg off the grill is zucchini- simply treated with EVOO, S&P, cooked very quickly over high heat.  Delicious in itself, yes, but even more tasty with this citrus, garlic and herb combo.  

When you peel the lemon, be sure to not get any of the white pith- that stuff is bitter.   


Gremolata

1 medium lemon, peeled in thin strips
1/4 C parsley, chopped finely
3 medium garlic cloves, minced

Mince the lemon peel strips, then combine with the parsley and garlic.  Mix well to get everything loving each other.  Can be stashed in the fridge for days and used on practically anything but ice cream or breakfast cereal.  

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