Italian gremolata is most commonly used to add a final flourish to Milan's Osso Buco, where it adds a fresh, zippy note to braised veal shanks.
Part condiment and part garnish, gremolata is a mixture of raw minced or grated garlic combined with parsley and lemon zest. Gremolata makes a wonderful spread for sandwiches and is a bright, pungent addition to grilled meats and fish. Sprinkled over any number of dishes, it will make every mouthful pop with its lively flavors.
It's great with any roasted vegetable _ think asparagus, brussels sprouts, zucchini, and eggplant _ and makes pasta dishes come to life.
When mixed with olive oil and lemon juice or vinegar, gremolata makes a distinctive and easy salad dressing or marinade to flavor meat and fish. Add some oil to the gremolata and rub it over a couple of boneless, skinless chicken breasts before grilling. Slip some gremolata into your next batch of meatballs to add texture and a lively flavor. Use gremolata instead of parsley alone to boost risotto, grilled shrimp, sauteed spinach, or steamed green beans.
For an easy and delicious pasta dish: mix the gremolata in a large saute pan (adding the zest of 1 orange, 1 teaspoon of lemon juice, and 1/3 cup of olive oil). Add 1 pound cooked and drained linguine to the pan and toss with the sauce. Serve with some freshly grated Parmigiano Reggiano cheese. Store gremolata in an airtight container in the refrigerator for up to one day.
