Receta Gremolata
Who watches the TV show chopped? I enjoy that show. I would hate to see what would happen if I was give three crazy ingredients to come up with an appetizer, main dish and dessert. I think I would crash under all that pressure.
What I do love is that I learn about ingredients or concoctions I have never heard of before. Or in this case, never knew that is what it was called.
When I first heard the word Gremolata, my mind conjured up a granita. Little did I know that these wonderful herbs could make an intensifying addition to a simple piece of beef.
So I took some beef tips, broiled then with salt and pepper and when they were done I added my herb Gremolata to the top and, wow, so much more flavor than butter.
Gremolata
Total time
1 hour 5 mins
Gremolata doesn’t keep past one day so, make your small batch and use it up after in marinates for an hour
Author: Marlene Baird
Serves: 2
Ingredients
- Zest of one large lemon
- 2 cloves garlic; crushed
- 2 Tablespoons.chopped chives
- 1 teaspoon olive oil
- ½ teaspoon. salt
- ¼ teaspoon ground black pepper
Directions
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour
PP Value
1 PP Per serving
3.2.1753
It would also be great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes.
How about adding this to Chobani Yogurt? Let your chicken or beef marinate in a Gremolata yogurt mixture.
What I want to know
What would you use gremolata for?
Thanks for stopping by and have a great day!
Marlene