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...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana