Does anyone remember the song, “Grazing in the Grass” from 1968 and the Friends of Distinction? Well, no, probably not……… Just another of those “popped into my head” moments. Glad something’s still working up there in this dastardly weather.
Often the simplest of preparations can add a wonderful visual and sensory impact. What could be easier than adding Gremolata to a recipe? It enhances everything, doesn’t it?
Gremolata is thought to have originated in Milan but there is no definitive evidence. Generally, it is attributed to the Lombardy region. (I may re-name my blog “All Great Things Come From Italy!”) While Lemon, Parsley and Garlic are the typical ingredients, it can be varied by changing or mixing the herbs, adding nuts of various varieties and adding other flavor enhancers such as anchovies or anchovy paste, shallots or capers, as you will see below. You can add toasted bread crumbs to make a more substantive mixture, if you want to. When you find plain vegetables to be boring, add Gremolata. Virtually any fish dish will benefit even though the most classic application is with Osso Bucco. Top Roasted Tomatoes, virtually any veggie, meat, fish, etc, etc……. Earlier this morning I saw Sara Moulton working with roasted corn and I thought, oh yes, this would be wonderful – either while roasting or after……. either way sounds yummy to me!
How about sprinkling on your favorite Roasted Butternut Squash Soup with a dollop of Creme Fraiche? The applications are virtually endless – so let your mind wander and go to town:
Here are just a few recipes to try:
A CLASSIC GREMOLATA: 1 bunch Italian Flat Leaf Parsley
2 cloves garlic, peeled
zest of 1 lemon
kosher salt and freshly ground pepper to taste
Rinse parsley and finely chop to yield about 4 tblsp. Finely mince the garlic. In a small bowl, toss the parsley, lemon zest and minced garlic. Sprinkle kosher salt and pepper over and toss again. You can always add some chopped nuts and or toasted bread crumbs to enhance this, if desired.
Osso Buco with Toasted Pine Nut Gremolata from Mario Batali
Green Beans Gremolata from Ina Garten
Fennel-Orange Gremolata (should have been in yesterday’s post)
Parmesan Gremolata Smashed Potatoes
Roasted Cauliflower with Gremolata Bread Crumbs from Food 52
Lamb Chops with Mint Gremolata from Country Living
Gremolata Couscous-Stuffed Peppers from BBC
Mixed-Herb Gremolata from Bon Appetit
Roasted Sunchokes with Hazelnut Gremolata from Food 52
Remember, you can take just about any nice fish filet, pan saute it and sprinkle on just about any Gremolata preparation for a great and quick entree. And, as you can see from above, there are a myriad of vegetable applications. Enjoy!