Gremolata (Italian Parsley Condiment)
Make classic Italian gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish. Recipe yields about 3/4 cup gremolata.
Foto: Cookie and Kate — Cookie and Kate
Bahan-bahan
3 porsi
- 1 medium bunch of fresh flat-leaf parsley (about ¾ cup chopped)
- Zest from 1 medium lemon (about 1 teaspoon)
- 1 medium clove garlic, pressed or minced
Langkah-langkah
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To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
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Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
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Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
Estimasi Nutrisi (per porsi)
Makronutrien
Kalori40% AKG
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Sumber: Cookie and Kate
oleh Cookie and Kate
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