Orange and Rosemary Gremolata

Sunday, July 5, 2009

Orange and Rosemary Gremolata
3 large garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 Sprigs fresh rosemary, finely chopped
1 tablespoon grated orange peel (with as lttle pith as possible)

The key is to end up with all ingredients in more or less the same sized finely chopped pieces.

To do this: pick all the leaves off of the rosemary sprig and place them on the board. Chop them until very fine. Do the same with the parsley.

Use a vegetable peeler to peel the zest off of the orange. Chop the zest until very fine pieces the same size as the rosemary & parsley.

Peel the garlic clove and dice it up to the same size as the rosemary and orange zest.

Mix all finely chopped ingredients together in a bowl.

Sprinkle over the top of your pork or lamb dish after cooking to add a great tangy flavour, or toss some green beans through butter and add the gremolata mixture to coat the beans.


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