THE OG-remolata

Gremolata – recipe and suggested uses

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Adapted from: NYTimes (circa 2008?)

INGREDIENTS

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

INSTRUCTIONS

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.

  1. 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.
  2. Give the parsley a good medium chop; leaves and stems.
  3. 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.
  4. Set in the refridgerator for at least 30 minutes so the flavors can do their thang.
  5. When serving, add the remaining chopped parsley to freshen things up. Keeps for 2 – 3 days.

HOW TO ENJOY

  1. By itself with a piece of really good fucking bread.
  2. To top fish (suggested, light, flaky white fish).
  3. Toast + gremolata + fried egg.
  4. 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).
  5. 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.

 

 

 

 

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