15 Ways to Use Gremolata
What is gremolata? Typically, it's a pesto-like sauce made with parsley, olive oil, citrus zest, and garlic. But we love to punch up the flavor and add pistachios, crushed red pepper, and even horseradish. You can use gremolata as a topping for grilled meat or fish (we adore it on snapper and lamb), or add a spoonful to creamy bisque or roasted vegetables for an elegant flavor upgrade. We even like to include green carrot tops in our gremolata for a zero-waste dish. Whether you're looking for a sophisticated side dish or want to enhance your favorite seafood, here are 15 great gremolata variations to get you started.
Chicken, Potatoes, and Leeks with Pine Nut Gremolata
For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken before it's basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley.
Short Rib Ragù with Orange-Parsley Gremolata
Like most great braises, this short rib ragù tastes even better after a day or two in the fridge. A great make-ahead dish for entertaining, it's topped with gremolata for a bright, fresh finish. Traditional gremolata is made with parsley, garlic, and lemon zest, but here the lemon is swapped out with orange zest, a nice match for the fennel and habanero in the sauce.
Baked Shells with Gremolata Breadcrumbs
Macaroni and cheese is always a crowd-pleaser. This version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. More orange juice and zest come together with Calabrian chiles, parsley, and olive oil for a piquant topping.
Grilled Boneless Short Ribs with Scallion-Sumac Gremolata
Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on a late-summer plate.
Hearty Chicken Stew with Pancetta Gremolata
Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. The real hero of this dish is the pancetta gremolata; sprinkled over right before serving, it provides a crispy and bright finishing touch that makes this recipe a keeper.
Pistachio Gremolata
Chef Ian Wortham makes this rustic sauce of sweet toasted pistachios, garlic, and parsley to top a grilled lamb steak. Try it as a condiment for roast chicken, grilled fish, roasted root vegetables, a topping for polenta, or instead of pesto over minestrone.
Snapper with Preserved Citrus Gremolata and Fregola
Inspired by the Middle Eastern flavors that chefs Ori Menashe and Genevieve Gergis wield so deftly at Bavel in Los Angeles, we created this quick-preserved citrus gremolata using thin-skinned clementines and tangerines. It adds a fragrant, briny flavor to this snapper, the perfect way to wake up your winter palate.
Grilled Snapper with Four-Herb Gremolata
For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fish on a very hot grill. Generous amounts of chives, parsley, tarragon, and chervil give the gremolata a complex flavor.
Roasted Carrots with Carrot Top Gremolata
The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest, and jalapeño) for sweet roasted carrots and shallots.
Osso Buco with Citrus Gremolata
Chef Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley). He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness."
Grilled Asparagus Pizzas with Gremolata
The heat of the grill can wilt the freshest toppings, so pizzaiolo Daniele Uditi spoons something bright — a blend of fresh herbs, crushed red pepper, and garlic — over the pizza once it comes off the grate.
Pork Chops with Sunflower Seed Gremolata
To jazz up his juicy pork chops, F&W culinary director at large Justin Chapple tops them with a crunchy, bright gremolata made from a quick mix of sunflower seeds, parsley, garlic, and lemon.
Chicken-Fat-Roasted Vegetables with Gremolata
For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic.
Herb-Crusted Rack of Lamb with Gremolata Pesto
Lamb is chef Kelly Liken's favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes a pesto-like sauce by combining gremolata — a mixture of parsley, lemon zest, and garlic — with pine nuts and olive oil. Liken often cooks lamb from start to finish over a wood fire, but this home-cook-friendly version calls for starting the racks on the grill and then transferring them to the oven to finish cooking.
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