I recently featured this recipe on WMUR's Cook's Corner. Click here to see the segment.
Makes 1 ½ cups
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
Combine all ingredients in small bowl.
How to serve your gremolata:
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
Combine all ingredients in small bowl.
How to serve your gremolata:
- Toss with 1 pound of hot linguini or fettucine
- Serve with cooked green beans
- Stir 1 spoonful into a bowl of lamb stew or ossobucco
- Serve with roasted or seared chicken
- Serve with grilled fish
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