GREMOLATA: A CLASSIC ITALIAN CONDIMENT
Gremolata is an Italian condiment made from parsley, garlic, and lemon zest. Often served with braised meats, it's also great with fish and seafood.
Provided by Danilo Alfaro
Categories Condiment
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Serve as a garnish on meat or fish and enjoy.
Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 0 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHEF JOHN'S GREMOLATA
This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g
GREMOLATA SAUCE FOR PASTA
A quick, simple zesty pasta sauce - spaghetti is good with this. It keeps in the fridge for nearly a week, and is also great drizzled over pan-fried fish, roast or barbequed lamb or served with new potatoes.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the garlic, parsley, lemon zest, olive oil and capers. Season with salt and pepper.
- Cook the pasta according to packet instructions. Drain and toss in the gremolata. Serve with a little freshly grated parmesan cheese.
Nutrition Facts : Calories 344.1, Fat 7.9, SaturatedFat 1.1, Sodium 4.9, Carbohydrate 57.3, Fiber 2.6, Sugar 1.4, Protein 10
GREMOLATA
This would also be delicious sprinkled over roast meat, poultry and seafood.
Categories Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)
GREMOLATA PRAWN PASTA
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
- Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
- Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
- Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide
Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium
PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.
Provided by Colu Henry
Categories dinner, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
- Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
- While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
- Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams
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- Celery Root Bisque with Walnut-Parsley Gremolata. Food & Wine's Kay Chun sneaks a small piece of creamy, nutty Parmesan cheese into this lovely soup, giving it an excellent flavor boost.
- Grilled Snapper with Four-Herb Gremolata. For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fish on a very hot grill.
- Roasted Carrots with Carrot Top Gremolata. The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.
- Herb-Crusted Rack of Lamb with Gremolata Pesto. Lamb is Kelly Liken's favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes a pesto-like sauce by combining gremolata--a mixture of parsley, lemon zest and garlic--with pine nuts and olive oil.
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- Chicken-Fat-Roasted Vegetables with Gremolata. For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic.
- Soft Polenta with Mixed Mushrooms and Gremolata. Chef Suzanne Goin adores the straightforward flavors in this vegetarian dish: the sauteed mushrooms and greens and the tangy mascarpone that melts into the creamy polenta.
- Osso Buco with Citrus Gremolata. Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley).
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