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Italian Gremolata - Old Man Chef
Gremolata

Italian Gremolata


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This can be used just about anywhere.  Add it to chicken, steaks, seafood just before serving.  Toss it with potatoes, salad, pasta.  This will add flavor to any dish. 

 

Ingredients

  • 1 small bunch Italian parsley, washed and dried (enough to make 1 cup loosely packed)
  • 1 clove garlic, papery skin removed
  • 2 organic lemons, washed and dried

Directions 

  • Remove the parsley leaves from the stems — enough to make 1 cup when very loosely packed.
  • Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
  • Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
  • Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic. 
    Bonus: Grating the garlic first and then the lemon will help to rid the microplane of garlic odors!
  • Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine
  • Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

Italian Gremolata

Course: Side Dish
Keyword: gremolata, italian, parsley
Servings: 4 Servings

Ingredients

  • 1 bunch Italian parsley washed and dried enough to make 1 cup loosely packed
  • 1 clove garlic papery skin removed
  • 2 organic lemons washed and dried

Instructions

  • Remove the parsley leaves from the stems — enough to make 1 cup when very loosely packed.
  • Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
  • Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
  • Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic. Bonus: Grating the garlic first and then the lemon will help to rid the microplane of garlic odors!
  • Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine
  • Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

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