Gremolata – recipe and suggested uses
Adapted from: NYTimes (circa 2008?)
1 medium bunch of flat leaf parsley, chopped
1 – 2 cloves of garlic, crushed
1 – 2 tbsp (15 – 30 ml) honey
1/3+ cup (80 ml) olive oil
Juice of 1/2+ lemon
Salt and pepper
Note: This recipe is about tasting along the way. Start with a base and add more as needed to achieve balance. The flavors, and the garlic in particular, will get stronger over time.
- In a medium bowl, combine 1 tbsp (15 ml) honey, 1 clove crushed garlic, a generous dash of salt and pepper, juice of 1/2 lemon (about 1/4 c or 60 ml), and 1/4 c (60 ml) olive oil. Whisk together and taste. Add more honey/oil/lemon as needed.
- Give the parsley a good medium chop; leaves and stems.
- Mix about 3/4 of the parsley into the dressing and reserve the rest for later. If you need more dressing or want to adjust the flavor, you can again add a dash of honey/oil/lemon as needed.
- Set in the refridgerator for at least 30 minutes so the flavors can do their thang.
- When serving, add the remaining chopped parsley to freshen things up. Keeps for 2 – 3 days.
HOW TO ENJOY
- By itself with a piece of really good fucking bread.
- To top fish (suggested, light, flaky white fish).
- Toast + gremolata + fried egg.
- Pasta + gremolata + goat cheese. In a bowl combine the cooked, warm pasta with the gremolata and goat cheese. The cheese will cream just slightly and mix with the sweet and salty gremolata juices. Preferably use a short pasta like penne, fusilli, campanelle/gigli, radiatori, or a homemade shape (pictured below).
- Make herb crackers (pictured below). In a bowl combine 1/2 c whole wheat flour, 1/4 c almond flour, 1/4 c chickpea flour, 1/3 c all purpose flour, 3/4 c gremolata and juices, and <1/4 c water. Combine and flatten dough on parchment paper. Score crackers and bake at 325F for 15 – 20 minutes. Separate crackers and return to the turned off oven for about 10 minutes to dry.