Top Rated Gremolata Recipes
Sabrina Sexton’s Irish version of the Italian dish Osso Buco is served with root vegetables and a lemony gremolata that’s a bright addition to the tender, flavorful meat.
Marinate grilled watermelon in a homemade dressing made of balsamic vinegar, lemon juice and rosemary. This perfect-for-summer dish can be topped with parsley and toasted walnuts for added flavor. Recipe courtesy of Mccormick
Add a delicate, floral aroma to your beef brisket this Passover by cooking with lashings of Meyer lemon zest, and serving with a fresh pomegranate gremolata.This recipe is courtesy of Martha Stewart.
The addition of fresh horseradish to this garnish feels thematically appropriate, and it carries a key flavor of the Seder through the delicious main course.This recipe is courtesy of Liza Schoenfein.
After trying this gremolata made from toasted almonds, onions, green peppers, and stewed tomatoes, you'll never think of eating a light, white fish another way again.
- 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 6 carrots, cut into 1/4-inch dice
- 6 celery ribs, cut into 1/4-inch dice
- 2 onions, cut into 1/4-inch dice
- 6 garlic cloves&mdash4 whole, 2 minced
- 3 bay leaves
- 4 cups chicken stock or low-sodium broth
- 2 cups dry white wine
- One 15-ounce can diced Italian tomatoes
- 6 thyme sprigs
- Two 2 1/2-inch strips orange zest, minced
- Two 2 1/2-inch strips lemon zest, minced
- 2 tablespoons minced flat-leaf parsley
Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.
Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.
Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.
Generously grease a large rimmed baking sheet with olive oil.
Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.
Cilantro Lime Gremolata Recipe
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- Cilantro Lime Gremolata
- 1 1/2 tablespoons finely chopped fresh Cilantro
- 1 small Garlic clove, minced
- 1 teaspoon Finely grated zest of Lime
- 1 tablespoon finely grated Parmesan Cheese
- Salt to taste.
- lime Gremolata shopping list
- 1 1/2 tablespoons finely chopped fresh cilantroshopping list
- 1 small garlicclove, minced shopping list
- 1 teaspoon Finely grated zest of limeshopping list
- 1 tablespoon finely grated parmesan cheeseshopping list to taste. shopping list
How to make it
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The lime and cilantro really go well together in your Gremolata.
Thank you for posting this unique recipe.
This recipe caught my eye and it's a perfect condiment for summer BBQ's. I have never tried Gremolata so this will be a first for me. Thanks for a great 5 fork recipe idea. You rock!
Sounds Great!Thanks High 5 :)
- For the Shanks:
- 4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons flour, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and diced (about 1 cup)
- 1 stalk celery, diced (about 3/4 cup)
- 2 1/2 tablespoons tomato paste
- 4 medium cloves garlic, finely chopped (about 4 teaspoons)
- 1/2 cup dry white wine
- 1 cup homemade or store-bought low-sodium chicken stock
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 4 sprigs thyme
- 2 bay leaves
- Pinch ground cloves
- For the Gremolata:
- 1/2 cup flat-leaf parsley, finely chopped
- 1 tablespoon grated zest from 1 or 2 lemons
- 2 medium cloves garlic, minced (about 2 teaspoons)
Green Beans Gremolata
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 sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, 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.
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
This ubiquitous herb is often found on your plate as a simple garnish in a fine restaurant, possibly because it is thought to aid in digestion. It is one of the most popular herbs in the world. Its name comes from the Greek word meaning "rock celery." It's a perennial herb that's easy to grow in your own garden, can grow to 2 feet tall and likes partial shade. It can either have curly or flat leaves. Parsley is very low in calories 3.5 ounces have 36 calories, almost nothing. This small number of calories contains a whopping 3 grams of fiber and 6 total grams of carbohydrate. This unassuming herb is an excellent source of antioxidants and vitamins K, C, and A and folate.
Parsley is best when fresh. A good bunch is a dark green with leaves that are crisp and fresh-looking. Fresh parsley is available year-round in the grocery store. Keep it in the fridge in a plastic bag until you are ready to use it.
Besides a plate garnish, parsley is used in pesto sauce, tabouli, as a dry rub when combined with lemon zest and garlic, in soups and sprinkled over grilled fish. It's combined with thyme and bay leaves to make bouquet garni, which is used in stews and soups. Add it to dips for color and a fresh flavor.
What Is Gremolata? Here's Why You Should Add It to Every Meal
What you need to know about the condiment you'll use on everything.
Maybe you've read it on an Italian menu or heard a chef talking about it on TV. But you've probably found yourself asking, 'what is gremolata, anyway?' Before you reach for a bottle of hot sauce or mustard, you should give this herby condiment a try.
What is gremolata?
Gremolata is an herb condiment classically made from parsley, lemon zest and finely chopped garlic. And it is, without a doubt, one of the best ways to add a finishing hit of fresh flavor to any meal, from soups, to salads, to pastas, and more.
In Italian cooking, this crunchy, herby topping is used to brighten Osso Bucco (a braised veal shank), cooked for hours and hours. Finishing this dish with a big sprinkle of gremolata balances the meat&rsquos richness with a fresh vibrance. Give it a go the next time you make beef stew or meatballs.
Traditional Italian Gremolata
- 1/2 cup flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 1 lemon
In a bowl, combine parsley and garlic. Using a vegetable peeler, remove the zest from lemon and finely chop. Toss with parsley mixture.
This classic version adds a serious pop to any dish. But there&rsquos no need to stop at just parsley or just lemon zest. Boost this all-purpose topper with a hint of spice from red pepper flakes, switch up the citrus zest, even add some crunch with chopped nuts
- 1/3 cup roasted unsalted almonds
- 2 cloves garlic, roughly chopped
- Zest of 1 lemon
- 1 cup flat-leaf parsley
In a food processor, pulse together the almonds, garlic and lemon zest until roughly chopped. Add the parsley and pulse to roughly chop.
If you&rsquore looking for something totally out-of-the-box, try this punched-up take on gremolata below using corn chips, lime zest and cilantro on grilled peppers, other veggies or salad.
Tortilla and Lime Gremolata
Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine, then toss with 1 tsp juice.
What Is Chicken Under a Brick?
Chicken under a brick is a method of roasting a whole chicken, seasoned with lemon and fresh herbs, inside an oven or on a grill with a heavy brick or press positioned on top, helping with the cooking process.
A guide to show you how to make a classic Tuscan Italian brick chicken recipe with Herb Gremolata. Now gather your equipment, and let’s start cooking.
This is my favorite set when making Brick Chicken Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle and Lodge Pre-Seasoned Cast Iron Grill Press. Grill & Griddle provides excellent heat retention and distribution and fits over two stovetop burners. Two easy-grip handles allow for easy lifting, flipping, or hanging when not in use. You can use this grill for cooking pancakes and eggs or grill chicken and steak.
Osso Buco Gremolata
Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine simmer for 8 minutes, scraping the bottom of the pan.
Return the meat to the pot add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.
Make a classic gremolata condiment and use it in a number of delicious recipes. Stir this zesty sauce into pasta, make a herby salmon centrepiece or whip up a simple salad.
Gremolata prawn pasta
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
Prawn & chorizo skewers with gremolata
Entice your guests to the buffet table with the flavourful combination of prawn and chorizo
Roast pork with lemon gremolata
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?
Chicken & lentil stew with gremolata
Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'
Gremolata couscous-stuffed peppers
This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch
Tomato soup with gremolata
A superhealthy tasty soup and good source of vitamin C
Prawn & tomato stew with gremolata topping
A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too
Braised lamb with spring veg & gremolata
Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and&hellip
Gremolata-crusted salmon with lentils & spinach
This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C
Spaghetti with chilli prawns, salami & gremolata breadcrumbs
Sautée red chillies with garlic, fennel seeds and tomatoes for a delicious and easy pasta sauce base - finish with crunchy parsley breadcrumbs
Nduja-baked hake with chickpeas, mussels & gremolata
Nduja is a spicy, spreadable pork sausage from Italy. It works really well here with either hake or cod, creating a colourful and flavoursome dish that's great for entertaining
Roast chicken with sweet potato gremolata salad
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.