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Tuesday, March 15, 2011


Gremolata or gremolada is an Italian chopped herb garnish typically made of lemon zest, parsley, and garlic. I love this on steak, veal, or fish because it enhances rather than covers up like a sauce. This recipe will garnish 8-10 fish or steak fillets.

1 whole bunch of Italian Flat Leaf Parsley
1 garlic clove
1 large lemon zested
1/4 teaspoon salt
fresh ground black pepper
Wash and dry parsley, I use a salad spinner.
Remove the leaves, parsley stems are bitter.
Zest the lemon.
Peel the garlic
Food Processor Method: A mini food processor works best for this amount. Place the garlic, salt, and pepper in and chop fine.Add the parsley and lemon zest and pulse until chopped fine. You may need to stop and open the processor and toss the ingredients once or twice.
Hand Method: Mince the garlic, chop the parsley leaves fine, and place in a bowl along with the salt, pepper, and zest. Now  and place it in a bowl, add salt and pepper and rub with the back of a spoon against the bowl or you can use a mortar and pestle.

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