6 May

A classic Milanese condiment of parsley, citrus peel and garlic pounded together. It is traditionally sprinkled over braised or grilled meats but it’s delicious on, or in, almost anything.

  • 2 bunches flat leaf parsley
  • thin peel of 1 orange, minced (optional)
  • thin peel of 1 lemon, minced
  • 2 cloves garlic
  • 1/2-1 tsp sal

Mince or grind together the citrus peel, parsley, garlic and salt and use to stir into soups or sprinkle over food such as grilled steak or as flavouring for pasta such as Spaghetti with Courgettes, or in soups such as Broad Bean & Rice Soup. Gremolda will keep well for several weeks in the fridge. 

Preserving for longer
To keep Gremolada for longer add salt or oil to preserve the paste and keep in the fridge in glass jars.

This recipe was originally posted on  06/05/2008


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: