Gremolata – An Italian Herb Sauce
Shared by Shirley Mah Kooyman
Gremolata is a green sauce popularized in Italy as a topping for grilled meats and fish. The sauce is made largely with parsley. It is an integral part of the Italian dish Osso Buco alla Milanese, the classic dish made from veal shanks.
Note: If you decide to use the food processor to make the sauce, be sure to pulse the herbs so the pieces are small but still evident. Do not puree as you would for pesto. This recipe is from www.feastingathome.com written by Sylvia Fountaine.
1 bunch flat-leaf parsley, finely chopped (about 1 cup)
2 cloves of garlic, finely minced
Zest of one lemon, use a Microplane to make the job easier
2 teaspoons fresh lemon juice
½ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper or to taste
Pinch of chili flakes
Mix all ingredients together in a bowl. Let sit before using. This will allow the ingredients to infuse their flavors. Be sure to refrigerate any leftovers.
This tasty sauce is used as a topping on grilled meats and fish. It is traditionally served on the top of Osso Buco alla Milanese (Italian dish made with veal shanks).