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.
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.
Gremolata with Mortar and Pestle
This updated version of gremolata is creamier and more delicious. All easily made in the mortar and pestle!
A handful of parsley leaves
An espresso cup of extra virgin olive oil
A clove of garlic
A non-treated lemon
Salt (or if you prefer, the fillet of anchovies)
Mortar and Pestle
Peel the garlic and slice it in your Krok, add a pinch of salt (or the anchovies fillet), and start to pound it until it reaches a creamy texture.
Add the parsley leaves and pound again until the volume is greatly reduced.
Slowly add some olive oil while continuing to grind with the pestle.
Grate the zest of half a lemon in your KROK and squeeze in the juice of the half lemon, making sure to remove any seeds.
Carry on pounding and grinding, adding some oil if necessary, until you reach the perfect texture.
When you reach your desired texture, you can store the Gremolata in the refrigerator. The lemon, salt, and olive oil should make sure that it will last at least a week.
Grilled meat and fish, seasoning for salads, and grilled veggies.
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