Three of the most commonly grown items found in kitchen gardens are responsible for one of the most delicious, and exciting condiments in the food world.
A long-time staple of Italian cuisine, the Italian’s know how to maximise the flavour of a dish, by adding equal parts of pungent earthiness, fresh herbal notes and bright acid… I’m of course talking about Gremolata, and it's classic trio of ingredients; Garlic, Parsley, and Lemon.
Ingredients (although hardly worth listing):
- 1 small bunch of Flat-leafed (Italian) Parsley
- 1 Lemon (Zest and Juice)
- 1 Clove of fresh Garlic
- Extra-virgin Olive Oil
Using a microplane or grater, finely zest the skin of the Lemon into a bowl (avoiding the white pith underneath). Then slice the Lemon and squeeze the juice into the bowl, removing any seeds.
Next, remove any large or woody stems from your parsley and finely chop (a few times).
Combine the Parsley with the Garlic and Lemon in your bowl and stir through with a generous glug of Olive Oil. Depending on the dish, you may also add Salt and Pepper to season.
Peel the Garlic clove and either grate or crush into the bowl.
A generous tablespoon added directly onto a serve of slow-cooked beef cheek or Osso Bucco will generally evoke a standing ovation.
Gremolata. Life Skill #1