I 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. When using these suggestions, add gremolata to taste.
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. When using these suggestions, add gremolata to taste.
- Toss gremolata with 1 pound of hot linguini, some shredded chicken, and cooked broccoli.
- Serve with cooked green beans.
- Stir 1 spoonful into a bowl of lamb stew, beef stew, chicken stew, soup, or ossobucco.
- Serve with roasted or seared chicken.
- Serve with grilled fish.
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