Gremolata is a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. It has endless uses, either as a condiment for seafood or fish, or a flavorful “crust”, spread on lamb or pork roasts, prior to roasting.
Tucking gremolata under the skins of whole chicken or duck, and placing lemon slices in their cavities during roasting, provides a light, refreshing aromatic note to the meat.
One of our favorite gremolata uses is as a roll-up sandwich spread, especially tasty with freshly-roasted, thinly-sliced roast beef or turkey. Even though gremolata is typically thought of as “summer only” faire, we enjoy it year-round, made possible because we always have lacto-fermented (preserved) lemons and garlic. The only missing ingredient is flat-leaf parsley, an inexpensive, readily available item, all-year-round.
Adding the rind of my naturally-preserved (lacto-fermented) lemons to a very traditional recipe, brought the lemon flavor to a new level, as well as, providing natural probiotics, aiding digestion. I also added my own lacto-fermented raw garlic, instead of fresh. Fermented garlic has more of a baked-garlic flavor – mellow and smooth in flavor.
Lacto-Preserved Lemon & Garlic Gremolata
- 1/4-cup finely minced Italian (flat-leaf) parsley – 2 T densely packed
- 2 clove garlic, peeled
- 1 tsp preserved lemon rind
Kosher or sea salt & freshly ground black pepper, to taste
- Wash and thoroughly dry the parsley.
- Snip off the leaves, finely mince until you have densely-packed 2 T
- Finely mince the garlic or run it through a garlic press
- Zest preserved lemon peel; if you don’t have a zest rasp, use a vegetable peeler to peel long “strips” from the lemon, being careful to not cut down into the white pith (bitter!), then finely mincing the lemon strips
- Lightly stir together all ingredients; season to taste with salt & pepper.
Makes about 3 tablespoons, or enough to garnish 4 10-inch roll-up sandwiches.
|by Kathleen in Recipes | Permalink|
Did you know...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
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