SIMPLE GREMOLATA

Simple Gremolata by Eliza Ellis


THE FINAL RECIPE FOR UNOFFICIAL LEMON WEEK IS A SIMPLE GREMOLATA, AND IT'LL TAKE YOU ALL OF TWO MINUTES TO MAKE.

Gremolata is traditionally sprinkled over braised Osso Bucco, but it's a beautiful, fresh accompaniment to many dishes.

A combination of parsley, lemon zest and garlic, it goes with any type of veal or chicken dish, with slow roasted lamb shanks, prawns, or mixed through couscous.


Simple Gremolata by Eliza Ellis


But my personal favorite is to toss it through fresh pasta with a little olive oil, salt and pepper - then top each serve with a grilled Atlantic Salmon fillet... it's absolute perfection!

Any guesses what we're having for dinner tonight?


Simple Gremolata by Eliza Ellis


This is so simple to make that it barely needs a recipe, but here goes.

SIMPLE GREMOLATA:
 
 
Simple Gremolata by Eliza Ellis


STEP ONE: You'll need two small lemons, a big handful of continental parsley, and one to two cloves of garlic (depending on how much you like garlic).


Simple Gremolata by Eliza Ellis


STEP TWO: Peel the garlic, and grate as finely as possible.


Simple Gremolata by Eliza Ellis


STEP THREE: Zest (or grate) the lemons - again, you want it to be nice and fine.


Simple Gremolata by Eliza Ellis


STEP FOUR: Roughly chop the parsley, trying not to include too many thick stems.


Simple Gremolata by Eliza Ellis


STEP FIVE: Add the zest and garlic to your parsley, and chop it all together finely, until...


Simple Gremolata by Eliza Ellis


... it looks like this. Chopping them together helps the flavors meld together.


Simple Gremolata by Eliza Ellis


And that's it - it's ready to serve!


Simple Gremolata by Eliza Ellis


If you follow me on instagram, watch out tonight for my Simple Gremolata with pasta and salmon dish!

This is the last of my Unofficial Lemon Week recipes, and you can find all the other recipes below:

Preserved Lemons
Salad Days: Three Lemon Dressings
Classic Lemon Butter
No-Bake Lemon Slice
Homemade Lemon Cordial

All the best for now,

Eliza.


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