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How do I Make Gremolata?

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  • Written By: G. Wiesen
  • Edited By: Heather Bailey
  • Last Modified Date: 02 November 2016
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You can make gremolata in a number of different ways, and there are different herbs and flavors you can use to create a condiment that will best suit your needs and particular tastes. In general, most recipes for gremolata call for three basic ingredients: Italian parsley, also known as flat-leaf parsley, lemon zest, and garlic. You can use just these three ingredients to make a fast and simple topping for seafood or other meats, or you can add other ingredients to create a condiment with a more complex flavor. Many recipes also call for the addition of salt and pepper, and you might consider other additions such as mint, rosemary, or even anchovies.

Gremolata, also spelled gremolada, is a traditional Italian condiment or topping often served on fish or with meats such as veal and beef. The way in which it is prepared can depend on what type of meat it is being served with, and this versatility and ease of preparation has granted this particular condiment a great deal of popularity. You can make a simple and quick gremolata using only Italian parsley, garlic, and a lemon.

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Preparation typically begins with rinsing and finely chopping the parsley, using an appropriate amount for the quantity of gremolata you are trying to make. To this you will then add one or more cloves of garlic that have been minced or finely chopped. While most recipes call for a specific amount of garlic, you should typically use the amount you prefer, which will change depending on how pronounced a flavor you want the garlic to have. You should then add an appropriate amount of lemon zest, using either a lemon zester or a fork; be careful to only get the peel of the lemon and not the white pith beneath, which tastes quite bitter and unpleasant.

Salt and pepper can then be added to this gremolata, based on your tastes and preference, and you should typically use sea salt or kosher salt and freshly ground pepper. Some recipes call for the mixture to be smashed slightly with a mortar and pestle before serving; the use of larger salt grains can make this easier by providing a coarser texture in the mortar. Depending on your own tastes, and what you are serving with the gremolata, you can also add other herbs such as mint or rosemary. You might also consider including other ingredients like capers or anchovies, which you would mince and crush with the rest of the ingredients, though you should consider using less salt with these as they are often stored in brine.

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