How to make traditional Gremolata with Mortar and Pestle

How to make traditional Gremolata with Mortar and Pestle

Today’s recipe is something that might be unknown to many. Even many Italians are not familiar with this vibrantly green, delicious condiment. 

Gremolata is a condiment used mainly in the north of Italy and helps magnificent dishes like the famous “Osso buco alla Milanese” gain its lemony, tangy taste. But Gremolata isn’t just for this dish! Its strong flavor works very well with many other meat dishes and even fish. 

Allora!

I’m that Guy from Naples.

As a kid, I’ve always preferred to be in the kitchen with mum rather than playing football on the street, hence my passion for my local Neapolitan food heritage. Later on, living in Southeast Asia for many years, I discovered a new culinary world that made me love food even more. I’m now based in Naples again doing online and in-person cooking classes, catering, and collaborations with local farmers and food artisans.

I’m excited to be part of the KROK family because they value tradition as much as I do, but at the same time, they don’t see it as a limit for innovation.

The traditional recipe for Gremolata asks for only 3 ingredients: lemon zest, garlic, and parsley that is finely chopped. For my version here, I also add some Extra Virgin Olive Oil and a bit of salt. I did this in order to reach a more saucy texture and also, it allows me to store the condiment in the fridge for a few extra days. You could also add some umami by adding to the equation a fillet of anchovies. 

The KROK mortar and pestle is a perfect tool for Gremolata. It helps break down the parsley leaves, crushing the ingredient to release all the juice and aroma. Swirling and grinding the pestle in the mortar also creates that perfect creamy texture.

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