4 Keys for an Authentic Gremolata

Hello, friends and friends of Paulina Kitchen! Today we are going to prepare one of those wonders that Italian cuisine has accustomed us. We are talking about the Gremolat Saucea preparation that can give a twist to any dish, with only three super accessible ingredients.

Best of all, it is not necessary to be an Italian chef to prepare the Traditional Gremolata Recipe. With knowing how to chichito well, we already have 50% of the work done.

This Gremolata recipe It is a way to give a fresh and vibrant touch to meats, fish, vegetables and whatever comes up with. Pass and see!

About the gremolate

The gremolata It is a fresh seasoning or sauce native to Milan, Italy. The Traditional Gremolata recipe She is the inseparable companion of a classic dish called “Osso Buco to the Milanese.” But here we like to experiment, and we are going to use it almost everything.

Basically, gremolate is a Green sauce of three magical ingredients: fresh parsley, garlic and lemon peel zest. Nothing else.

It is not cooked, it does not carry oil in its most classic version and It is literally done in five minutes. It is an explosion of freshness and flavor that awakens any food. Forget heavy sauces, this is pure life.

Key Points of Gremolat Sauce

• Total freshness: Is the superpower of the Gremolata Original recipe. He Parsojil and lemon They give a herbaceous and citrus touch that cleanses the palate.
• Incredible versatility: Although he was born for him Ossobucoit’s great with grilled chicken, baked fish, baked vegetablesa plate of pasta and even about a Provoleta.
• Extreme ease: Chop, grate, mix. End. There is no more science. It is the Perfect recipe By the time you want to cook but you want something rich.
• Economic ingredients: Parsley, garlic, lemon. Cheaper impossible. It is a gourmet sauce with low cost budget.

The big doubt: Gremolata vs. PESTO vs. Provencal

Attention here! This is the million dollar question and we are going to solve it so that they can boast at the next family dinner. Although all three are Green and delicious saucesThey are not the same.

• Gremolata: As we saw, it is a dry and fresh mixture of parsley, garlic and lemon zest. Its base is freshness and citrus.
• Pesto: Also Italian, but this is more complex. Carry Basil, garlic, pinions, Parmesan cheese and olive oil. It is a sauce creamy and emulsifiedwith a more powerful flavor.
• Provenzal: The Provencal chicken and so many other delights! It is a mixture of parsley and garlic chopped. Is softer that the gremolate because garlic can be cooked or raw, but also because it does not have the citrus touch of the lemon.

3 great variations of the gremolate sauce

The classic recipe is a 10, but sometimes we like to get creative. Here are some Gremolata recipes With small variations to play with flavors.

• Gremolate with nuts: To give a crispy touch and more body. Simply, to the original recipe, add a handful of almonds or toasted nuts and very small chopped. It is spectacular on a pasta plate or a warm salad.
• Spicy gremolate: Add to the half teaspoon mixture of ground chili. Ideal to lift a little boring meat or to shock to some baked potatoes.
• Gremolata with a touch of mint: A super fresh version, ideal for summer or to accompany Lamb. Half of the parsley is replaced by sheets of fresh mint chopped The result is a Vibrant and very aromatic seasoning.

Key tips for a perfect gremolate

1. Use fresh ingredients: It seems obvious, but it is fundamental. A half -Tristo parsley is not going to work.
2. Be careful with the zest: Grate only the yellow part of the lemon. The white part is very bitter.
3. Garlic, well chopped: As little as possible.
4. Mix just before serving: Thus maintains its freshness and color.
5. Do not pass with garlic: Start with little and adjust to taste.
6. The parsley, well drained: If you don’t become a paste.
7. Chop with a knife: It is important that different textures feel.
8. A little oil?: It is not mandatory, but a splash of olive oil In the end it is not wrong.

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Homemade Gremolata Salsa Recipe

Yield: For 4 portions (as seasoning)
Preparation time: 5 minutes

Gremolata ingredients

• 1 Big of fresh parsley (only the leaves)
• 1 garlic clove
• 1 yellow lemon zest
• A pinch of salt
• Pepper
• 1 splash of olive oil (optional)

How to prepare Gremolata step by step

1. Wash the leaves well and dry them as much as possible with a drainer or kitchen paper.
2. Chop the Parsojil very finite. Let it be loose, not a paste.
3. Chop the garlic clutch The smallest I can.
4. Mix everything in a bowl and add the Limon zest.
5. Salpimentar at ease And, if you want, you can add a splash of olive oil.