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.
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
Here is your handy printable recipe:
- ½ cup Fresh Parsley, finely chopped
- 1 small Eureka Lemon for Zest
- 1 clove Garlic, grated
- 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.