Gremolata – Italian Ketchup?

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What if we replaced all ketchup with a concoction of the ingredients seen below?

Gremolata is a great condiment that, in my opinion, is underpromoted. Although this recipe is very basic, gremolata comes in many shapes and sizes. It is common to see the addition of mint, anchovy, rosemary or thyme. As with all of my recipes, I encourage you to use this only as a guideline, be creative and make it your own.

Traditionally served as an accompaniment to osso buco, gremolata goes great with chicken, seafood, eggs, beef, etc… Give this recipe a shot and see what you think.

As I mention in the video and the recipe, you can use a mortar and pestle to prepare gremolata. I actually prefer it, but figured that more people have blenders than m&p’s, so I went with that.

I hope you give this one a go and share your pictures and stories when you do. If you make Osso Buco with gremolata for your family this Thanksgiving, please be sure to let me know.

Today, I encourage you to turn your can’ts into cans and your dreams into plans.

“Keep It Paleo!”

Sinceramente,

Paleo Nick

Gremolata

Ingredient List:

  • 1 Bunch Italian Parsley, stems removed
  • Zest of 3 Lemons
  • 2 Teaspoons Minced Garlic or 4 Garlic Cloves
  • ½ Cup Olive Oil
  • 1 Tablespoon Lemon Juice
  • Kosher Salt, to taste
  • Black Pepper, to taste

Preparation Instructions:

  1. Combine parsley, lemon zest, and garlic in a blender or mortar and pestle.
  2. Turn blender on to blitz parsley mixture while you slowly drizzle in olive oil. Or, bash ingredients with mortar and pestle as you drizzle in the olive oil.
  3. You are looking for a consistency slightly firmer than pickle relish, so add more parsley or use less olive oil to achieve this.
  4. Season with salt, pepper and lemon juice and enjoy!

“Keep It Paleo!”

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