Italian Gremolata Recipe

Gremolata is just parsley, lemon rind and minced garlic.  It’s got an Italian background and is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.  It’s great for topping risottos, pasta, steak, chicken, all kinds of things.

I prefer to use to use Eureka Lemons as they have a thick skin and it is easy to get the zest without grating off the pith.

I’m not great at mincing, so I use my Ultimate Chopper all the time.  The one in the photo is an Ultimate Chopper that I bought from TV so many years ago.  I don’t even know if they are still manufactured, but the one I linked too, looks like the same thing.

I put the garlic right into the Ultimate Chopper with the parsley and tada!!!!  Nicely minced parsley and garlic.  Zest the lemon into the bowl.  Because I love the taste of lemon, I do squeeze about a teaspoon right into the bowl and mix through with the parsley mixture.

The Gremolata is terrific atop my Pressure Cooker Butternut Squash Risotto.

Equipment Used
J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
Culina Stackable (Dry) Stainless Steel Measuring Cups
Bellemain Porcelain Ramekins
OXO Good Grips Cutting Board
Microplane Stainless Steel Zester
Ultimate Chopper

Here is your handy printable recipe:

Italian Gremolata Recipe

 

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Prep time

5 mins

Total time

5 mins

 

A fabulous Garnish that can be used to top risotto, pasta, meat dishes and so much more.

Author: This Old Gal

Recipe type: Garnish

Serves: ½ cup

Ingredients

• ½ cup Fresh Parsley, finely chopped
• 1 small Eureka Lemon for Zest
• 1 clove Garlic, grated

Instructions

1. In small bowl, mix together parsley, lemon zest and grated garlic. Squeeze in a teaspoon of lemon juice, if desired. Combine well and sprinkle on top of risotto.

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Italian Gremolata Recipe