Gremolata Sauce Recipes
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
GREMOLATA
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 4
Steps:
- On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.
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
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 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 POTATOES
Provided by Jonathan Reynolds
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour.
- Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Heat a large ovenproof pan over high heat, add the remaining 1/3 cup olive oil and the potatoes. Season well with salt and pepper and toss the potatoes gently in the pan.
- Lower the heat to medium and cook, tossing occasionally, until the potatoes are lightly browned on all sides, 10 to 15 minutes. Transfer to the oven and cook until golden brown and tender, about 5 minutes.
- Toss the potatoes with the seasonings and salt and pepper.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 424 milligrams, Sugar 1 gram
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- To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
- Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
- Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
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- Place the chefs' knife on the clove and smash it down firmly. Peel the skin, remove the green stem and dice. Finely chop the parsley. Squeeze the lemon to get freshly squeezed lemon juice.
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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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