This wonderful little mixture of parsley, lemon and garlic is the traditional accompaniment to osso buco, the famous Milanese dish that literally translates as bone with the hole. The sharp, punchy flavours have just the right kick to slice through the richness of osso buco. If you are thinking ahead here, you would have guessed that gremolata is also a perfect counterpoint to all sorts of rich meat dishes, as well as oily cuts of fish, such as tuna, sardines and mackerel. At our restaurant we are serving a young veal cutlet with cannelini beans and a scattering of tangy gremolata, somewhat to Kalon's acclaim. Try a little on your next rich dish, or mix through freshly cooked pasta with some more olive oil and freshly shaved Parmesan.
1 bunch parsley, (flat leaf or Italian is best, but curly will do in a pinch)
2 cloves garlic
1 lemon, washed
2 Tbs olive oil (or do as myself, and use garlic oil)
Freshly cracked black pepper.
Rinse the parsley under running water and shake dry. Coarsely chop the parsley and toss into a mixing bowl. Grate the rind of the lemon and mince the garlic very finely. Add to the parsley with the oil, salt and pepper. Toss to combine and serve immediately.
For a delicious variation, try using preserved lemons instead.