Gremolata. A whole lotta awesome is what it is!!! Something you’ll often find in my refrigerator both at home and work, is a chopped-herb condiment classically made of lemon zest, garlic, parsley and anchovy. It is a traditional accompaniment to the Milanese braised Veal Shank, or can be used as a garnish.  Gremolata usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, toasted pine nuts, grated bottarga).  Mmmmm. Bottarga. I dare you.
So, because I’m not a huge fan of tradition, here are a couple other ways to use this beautiful mixture. Mixed with olive oil and lemon juice or vinegar, Gremolata becomes a great dressing for salad. Try it with arugula and shaved parmesan!  Use Gremolata to flavor-up meat and fish as a marinade. Add some oil to the Gremolata and rub it over a couple of boneless, skinless chicken breasts before grilling. In addition to the standard meatball ingredients, including breadcrumbs, onion, garlic, and parsley, Neapolitan Meatballs also call for toasted pine nuts. Sneak some Gremolata into your next batch of meatballs for full texture and a bright flavor. It can replace the regular addition of parsley to boost up flavor in a basic pasta dish, such as Aglio a olio. Add a little to the pan when there’s one minute left sautéing or sprinkle on top while the pasta is still warm. Fresh, perfectly roasted veggies, with just the right amount of char on the edges, rarely need more than a hit of salt and lemon. But sprinkling Gremolata over the top of roasted asparagus, brussels sprouts, carrots and more, looks impressive for entertaining and adds some major deliciousness!
Quickie Recipe:
1 lemon, zested
1/4 c Parsley Leaves
3 ea Garlic Clove
All chopped fine
Add 2 TBSP Olive Oil
a little S & P
Mix. Done. Boom.
-by Regan Briggs, Executive Chef at The Windsor Hotel