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.

Enfant, j'ai toujours préféré être dans la cuisine avec ma mère plutôt que de jouer au football dans la rue, d'où ma passion pour mon patrimoine culinaire napolitain. Plus tard, en vivant en Asie du Sud-Est pendant de nombreuses années, j'ai découvert un nouveau monde culinaire qui m'a fait aimer encore plus la nourriture. Aujourd'hui, je suis de nouveau basée à Naples, où je donne des cours de cuisine en ligne et en personne, où je fais de la restauration et où je collabore avec des agriculteurs et des artisans locaux.

Je suis ravie de faire partie de la famille KROK, car elle accorde autant d'importance que moi à la tradition, tout en ne la considérant pas comme une limite à l'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

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Catégorie

Pesto

Portions

1

Temps de préparation

15 minutes

This updated version of gremolata is creamier and more delicious. All easily made in the mortar and pestle!

Auteur :

That Guy From Naples

Ingrédients

• 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)

• Mortier et pilon

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Directions

1. 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.

   

2. Add the parsley leaves and pound again until the volume is greatly reduced.

   

3. Slowly add some olive oil while continuing to grind with the pestle.

4. 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.

   

5. Carry on pounding and grinding, adding some oil if necessary, until you reach the perfect texture.

   

Vidéo de la recette

Note sur la recette

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.

Utilisations :

Grilled meat and fish, seasoning for salads, and grilled veggies.