Gremolata



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Gremolata

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

*I coarsely chopped some I'd frozen, and processed in a mini-Cuisinart.
Took about 3 pieces.

Combine and mix all ingredients together thoroughly. Best if made at least
30 minutes in advance, to allow flavors to blend.

Yield: 2/3 cup.

Note: This stuff is delicious! I keep some on hand most of the time.

Ogden writes: "A traditional Italian condiment, we love it as a quick and
healthy topping for lightly buttered baked potatoes, plain broiled chicken,
or any mild-flavored veal dish." (Would also be good on fish or French
bread, and possibly grilled hamburgers.)



Ingredients:

2/3 c Finely chopped fresh parsley
2 Garlic cloves; minced
1 1/2 tb Grated lemon rind*

Serves:

1 Batch 		 
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