Gremolata Sauce Food

GREMOLATA PRAWN PASTA

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

GREMOLATA

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

Steps:

• On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

EASY GREMOLATA

Steps:

• Mix every thing together in a small bowl and allow to rest for at least 10 minutes before serving.
• This can be made a day ahead but recommend bring to room temperature before serving.
• Hope you enjoy!

GREMOLATA SAUCE FOR PASTA

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.

CLASSIC GREMOLATA RECIPE

Steps:

• Chop parsley and garlic until almost minced.
• Zest lemon(s) and add to parsley and garlic. Gently mix to combine.
• Add olive oil, 2 teaspoons lemon juice, salt and pepper to parsley mixture.
• Stir to combine and taste. Adjust salt, add remaining lemon juice if desired.
• Store, refrigerated, in an airtight container for about a week.

WALNUT GREMOLATA

Steps:

• Stir together all ingredients in a medium bowl until well combined.

ROASTED TROUT WITH HAZELNUT GREMOLATA

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
• In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
• Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
• Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
• Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.