Gremolata question

[gmi3804]

I have a recipe for Gremolata which calls for combining and mixing well by hand the following:

Leaves from 1 bunch of flat-leaf parsley

1/2 cup pine nuts, toasted at 400°F. for 2 minutes

Zest of 1 lemon

1/4 cup freshly grated horseradish

Kosher salt and freshly ground black pepper

Some questions:

How much parsley is meant by "one bunch?" Is it the amount you'd get at the grocery store?

Should the lemon zest be chopped? Microplaned/grated?

Should the horseradish be mushy after being grated? Or should I use the bigger holes on the box grater?

[honorspianist]

hi there.

this is an intersting recipe, as traditional gremolata contains no more than parsley, lemon peel, and a little garlic. sometimes, either mint leaves or olive oil is added, but that's about it.

i would say that a bunch of parsley is probably equal to around 1 cup once you pull the main parts of the stems off. i've never really seen a bunch any bigger than that. frankly, i don't think that amount of parsley is that important, whether its a cup or a cup and a half. this recipe doesn't mention the food processor, and when i make gremolata with my knife and cutting board, i spare myself the frustration by microplaning the lemon. (and, technically, the term zest refers to the use of a grater to remove the citrus rind.) lastly: mushy horseradish, most definitely.

enjoy!

-honorspianist

[Sentiamo]

Hiya gmi. I would agree with using around a cup of parsley leaves for the amount of pinenuts mentioned.

Gremolata aka gremolada is traditionally used as a sprinkle on Osso Bucco and I have subbed rosemary and orange rind for parsley and lemon rind on occasion.

Would be interested to know what you are adding your gremolata to, the horseradish is unusual!

[gmi3804]

Would be interested to know what you are adding your gremolata to, the horseradish is unusual!

It is, indeed, an osso buco. I found the recipe on epicurious, a reprint of a Mario Batali creation. It sounds intriguing. It's served with the aforementioned toasted pine nut gremolata. If I try it I'll report back.

Thanks to all for their tips.

[Franci]

To me gremolata is: a handful of chopped parsley, a clove or less of minced garlic and lemon zest. Why the easy things are not appreciated?

And no tomatoes in the ossi buchi

Edited September 27, 2006 by Franci (log)