GREMOLATA: A CLASSIC ITALIAN CONDIMENT
Gremolata is an Italian condiment made from parsley, garlic, and lemon zest. Often served with braised meats, it's also great with fish and seafood.
Provided by Danilo Alfaro
Categories Condiment
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Serve as a garnish on meat or fish and enjoy.
Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 0 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
GREMOLATA SAUCE FOR PASTA
A quick, simple zesty pasta sauce - spaghetti is good with this. It keeps in the fridge for nearly a week, and is also great drizzled over pan-fried fish, roast or barbequed lamb or served with new potatoes.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the garlic, parsley, lemon zest, olive oil and capers. Season with salt and pepper.
- Cook the pasta according to packet instructions. Drain and toss in the gremolata. Serve with a little freshly grated parmesan cheese.
Nutrition Facts : Calories 344.1, Fat 7.9, SaturatedFat 1.1, Sodium 4.9, Carbohydrate 57.3, Fiber 2.6, Sugar 1.4, Protein 10
GREMOLATA PRAWN PASTA
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
- Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
- Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
- Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide
Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium
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- Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
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- Celery Root Bisque with Walnut-Parsley Gremolata. Food & Wine's Kay Chun sneaks a small piece of creamy, nutty Parmesan cheese into this lovely soup, giving it an excellent flavor boost.
- Grilled Snapper with Four-Herb Gremolata. For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fish on a very hot grill.
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- Chicken-Fat-Roasted Vegetables with Gremolata. For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic.
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