Name: Gremolata and its variations
Ingredients: 1 flat-leaf parsley (Italian); The zest of a lemon; 3 clove garlic; 2 tbsp extra virgin olive oil; Salt and pepper; ½ anchovy (salted a little less if you use this); 2 tbsp toasted pine nuts; The zest of an orange; 75 g almonds; 1 tbsp caper; 3 green onion

Here is the condiment par excellence of the osso buco, the gremolata is shop parsley containing garlic and the zest of a small lemon or if you have access to it, a bergamot. At the end of cooking, when the meat is tender and flakes with a fork, serve whit the gremolata on top.

There are a few variations of this recipe that use pine nuts or almonds, but no matter which one you make, they will always pair beautifully with grilled meats, steamed vegetables, or stir into pasta with a little Regiano Parmesan cheese.

Yields1 Serving

1 flat-leaf parsley (Italian)

The zest of a lemon

3 clove garlic

2 tbsp extra virgin olive oil

Salt and pepper

Facultatif

½ anchovy (salted a little less if you use this)

Variante aux pignons de pin

2 tbsp toasted pine nuts

The zest of an orange

Variante aux amandes

75 g almonds

1 tbsp caper

3 green onion

To ensure a coarser, but homogeneous texture, put the finely chopped lemon zest, the finely chopped parsley, the garlic clove in the press or finely chopped, the oil, the salt and the pepper in a large bowl and simply mix well. mix. You can also put all the ingredients directly in the food processor, until the desired texture, but your gremolata will almost always be closer to a salsa or a pesto except of course for the Aces of the robot which has a magnificent Thermomix. 😉

I don't like anchovies, so although I can appreciate when they're used as an ingredient, I never have any on hand. If you use an anchovies from the market, remember to salt more moderately, because they are already very salty.

Variant with pine nuts

Adding lightly toasted and crushed pine nuts to the mortar and the zest of an orange to the traditional mixture, this gives a different little boost of freshness. The pine nuts add the nutty taste found in pesto.

Almond variant

Replace the pine nuts with coarsely chopped almonds, lightly toasted in the pan for 7 to 10 minutes, replace 2 of the garlic cloves with the finely chopped shallots and finally add the chopped capers. Honestly you don't have to replace, just add the ingredients!

This version tastes a bit too complex for osso buco, which needs the freshness of traditional gremolata, but on grilled meat dishes or on vegetables like beans or steamed asparagus... that's wonderful!

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Ingredients