Gremolata

Gremolata is a sauce made from lemon zest, garlic, parsley, and olive oil. This traditional Italian sauce is a must with ossobuco, and it also pairs excellently with roasted lamb, pork, beef, and even baked potatoes.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Lemon, fresh, without shell

  • 2 pod Garlic, fresh

  • 1 bouquet Parsley, fresh

  • 2 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Peel and mince the garlic. Wash the lemon, dry it well, and grate the zest into a bowl. Wash the parsley, shake it dry, and chop it. Add all the remaining ingredients (oil, garlic, parsley, salt, and pepper) to the bowl with the grated zest and mix well. Cover the bowl with the sauce and refrigerate for one hour.

Nutrition Information (Per 100g)

  • Calories: 219 kcal
  • Fat: 20 g
    • Saturated Fat: 2 g
  • Carbohydrates: 9 g
    • Sugars: 1 g
  • Protein: 1 g
  • Fiber: 1 g

Advice

Gremolata is best when fresh, prepared one hour before serving, and stored in a cool place to allow the flavors to blend well. It should not be kept for more than one day. Fortunately, its preparation takes only five minutes, so there will be no issues. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in hot water for a few minutes and wipe it thoroughly to remove the wax containing toxins.