Eat This Word: Gremolata
Fri, February 9, 2018
WHAT? An herbaceous condiment. Typically, gremolata is made up of lemon zest, garlic, and parsley, which are combined to top and boost the flavor of Italian dishes. Traditionally used on osso buco (braised veal), gremolata adds a splash of brightness that complements the deep and savory notes taken on by the meat in the oven. But this condiment isn’t just for veal—it can be easily adapted for other pairings, too. Making lamb? Swap the parsley for mint. Throwing together a salad? Add some olive oil and vinegar for a tangy dressing. Marinating fish? Swap the parsley for cilantro and add some olive oil. The process of chopping everything finely can be tedious, but the smooth texture achieved from a little elbow grease is well worth the effort.
WHERE? The Buzz of the Berkshires
WHEN? Friday, March 09, 2018
HOW? Cinnamon-Braised Bison Short Rib with Wild Hive Farm Grits, Cumin-Glazed Morningstar Farm Carrots, and Citrus Gremolata