Gremolata: the holy trinity

Gremolata is an Italian topping made up of three ingredients: lemon zest, parsley and garlic. This holy trinity is simple, easy and quick and guarantees success in the kitchen.

Simplest recipe ever

In a classic gremolata recipe, you use equal parts of each ingredient, but of course you are free to adjust that ratio to taste. Don’t feel obliged to do anything, but it is recommended to spend a few extra pennies on unsprayed, organic lemons. You can taste the difference. For a fine texture, it is best to use flat-leaf parsley rather than curly parsley. Grate the lemon, using only the fragrant yellow zest. Avoid the white pith, as it tastes bitter. Finely chop the parsley and garlic with a kitchen knife.

Delicious with full-bodied flavours

Gremolata is often used as a fresh topping for hearty stews. Its best-known use is with the typical Milanese stew ossobuco. But it also tastes delicious on a beautiful piece of meat such as steak and pork, fish and seafood such as scallops and prawns, pasta and soups.