Gremolata is a classic part of Lombard cuisine, from around Milan, best known as the indispensable accompaniment to the famous ossobuco. In fact, it’s not really a dish or a recipe on its own, but a fresh herb mixture you can sprinkle over a finished dish.
Gremolata itself is very simple, both in the way it’s made and in its ingredients. But in that wonderfully Italian way, its greatness lies exactly in this simplicity. It’s full of flavor, aroma, and freshness. It perfectly complements and lifts—almost taking it to a whole new level—the already flavor-packed ossobuco, or any dish you sprinkle it over. More tips below the recipe!
Gremolata
Ingredients
- 2 cloves garlic
- 1 bunch parsley
- Grated zest of 1 lemon
Instructions
- To make the gremolata, grate the lemon zest. Peel the garlic, and give it a whack with the flat side of a larger knife. Remove the thicker stems from the parsley. Grate only the very outer, yellow peel of the lemon, not the white part!
- Chop the garlic and parsley with a sharp knife.
- Finally, add the grated lemon zest and mix everything together.
- The gremolata is ready. Sprinkle it fresh over ossobuco or another dish. If you have any left, store it in a sealable container in the refrigerator for 1–2 days, or in the freezer for a few months. But it won’t be as aromatic as when freshly made.
Gremolata ingredients
Gremolata consists of nothing more than fresh parsley, garlic, and grated lemon zest. Nothing else—not even salt—is needed.
The main thing, or perhaps the most important thing to highlight when it comes to the ingredients, is that the parsley should be fresh. That’s what gives this wonderful “seasoning mix” that little extra something it brings to the dish, beyond the whole rush of flavors.
How to use gremolata
Gremolata is the indispensable accompaniment to the famous Milanese ossobuco—perhaps the world’s best-known way to prepare sliced veal shank.
But essentially, it goes well with all kinds of meat or vegetable dishes. For example, it’s perfect sprinkled generously over roasted eggplant slices. In practice, it instantly lifts almost any grilled meat or vegetable.
In every case, we make use of its freshness. This means we add the gremolata to the top of the dish without heating it, at the very end, or even right on the plate.
For that reason, if possible, make it right before serving and sprinkle it on the dish immediately. If you have any left, store it in a sealable container in the refrigerator for 1–2 days, or in the freezer for a few months. But it won’t be as aromatic as when freshly made.
