Gremolata With Variations Recipe 45

GREMOLATA: A CLASSIC ITALIAN CONDIMENT

Steps:

• Serve as a garnish on meat or fish and enjoy.

GREMOLATA WITH VARIATIONS RECIPE - (4/5)

Steps:

• Chive Gremolata: 3 strips thick sliced bacon, diced 2 Tbsp minced fresh chives 2 Tbsp minced fresh parsley 1 Tbsp minced lemon zest ½ tsp minced garlic salt to taste Cook bacon in a skillet over medium high heat until crisp, about 5 minutes; drain and cool. Combine bacon with remaining ingredients and salt to taste. Classic Gremolata: 1 large clove garlic, minced 1 large lemon, zest only ¼ cup parsley, finely chopped ½ teaspoon salt 1 teaspoon olive oil The key to getting all the flavors to truly combine is to place them all on your cutting board and mince/chop items all together. Allow gremolata to sit at room temperature for 1 hour before using. Rosemary Gremolata: 2 Tbsp minced fresh parsley 1 Tbsp minced lemon zest 2 tsp minced garlic 1 tsp minced fresh rosemary Salt and Pepper to taste Combine all ingredients in a small bowl and season with salt and pepper. Charred Scallion Gremolata: 1 bunch scallions (about 6) 3 small lemons 2 garlic cloves, skins on 2 tablespoons olive oil 4 tablespoons parsley, chopped Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the onions, lemon slices, and garlic with the oil, salt, and pepper. Grill until charred on all sides, being careful not to burn the garlic beyond a dark brown. Let cool in a bowl. Peel the garlic and mince. Finely chop the lemons and slice the green onions. Mix everything together with the parsley. Add salt if desired.

CHEF JOHN'S GREMOLATA

Steps:

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

GREMOLATA

Steps:

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

ROASTED VEGETABLES WITH GREMOLATA

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.

GREMOLATA

Steps:

• Mix ingredients and serve as garnish for osso buco.

MIXED-HERB GREMOLATA

Steps:

• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.

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 POTATOES

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.