Olive Gremolata Food
GREEN BEANS GREMOLATA
Steps:
- Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
- For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
- When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
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
OLIVE GREMOLATA
Provided by David Tanis
Categories easy, quick, condiments
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Place parsley, capers, garlic, orange zest, lemon zest and olives in small mixing bowl. Toss with 2 forks to distribute ingredients evenly. Cover and refrigerate. Gremolata tastes best if prepared no more than 1 hour ahead.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 440 milligrams, Sugar 0 grams
ROASTED VEGETABLES WITH GREMOLATA
Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 17g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 6g protein.
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- Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
- Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.
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