Gremolata Food

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GREMOLATA PRAWN PASTA



Gremolata prawn pasta image

Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

175g tagliatelle
1 large garlic clove
zest 1 lemon and juice ½
small bunch parsley
large handful rocket
50ml extra-virgin olive oil , plus a splash extra for frying
knob of butter
200g peeled raw prawn
good pinch chilli flakes

Steps:

  • Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
  • Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
  • Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
  • Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide

Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium

EASY GREMOLATA



Easy Gremolata image

A easy Gremolata that we enjoy on grilled lamb and pork as well as on grilled veggies. We like to smoke eggplant than sprinkle with it a little feta cheese and top it off with this Gremolata. I usually make a double batch as my family likes to us a lot. We have also enjoyed this on Raviolis. 10 minute rest time not included.

Provided by Debbwl

Categories     Vegan

Time 5m

Yield 1/3 cup

Number Of Ingredients 6

2 garlic cloves, crushed
1 tablespoon mint, chopped
1 tablespoon flat leaf parsley, chopped
1 lemon rind, grated
1/2 teaspoon Dijon mustard
4 tablespoons olive oil

Steps:

  • Mix every thing together in a small bowl and allow to rest for at least 10 minutes before serving.
  • This can be made a day ahead but recommend bring to room temperature before serving.
  • Hope you enjoy!

Nutrition Facts : Calories 1475.4, Fat 162.6, SaturatedFat 22.4, Sodium 102.7, Carbohydrate 8.5, Fiber 2.1, Sugar 0.3, Protein 2.4

ROASTED TROUT WITH HAZELNUT GREMOLATA



Roasted Trout with Hazelnut Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts
1/4 cup olive oil
1 tablespoon fresh lemon juice, from 1/2 a lemon
1 teaspoon grated lemon zest, from about 1 lemon
1/2 teaspoon kosher salt
One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick
1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, divided
4 rainbow trout fillets

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F.
  • For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
  • In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
  • Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
  • Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
  • Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

GREMOLATA: A CLASSIC ITALIAN CONDIMENT



Gremolata: A Classic Italian Condiment image

Gremolata is an Italian condiment made from parsley, garlic, and lemon zest. Often served with braised meats, it's also great with fish and seafood.

Provided by Danilo Alfaro

Categories     Condiment

Time 10m

Yield 6

Number Of Ingredients 5

1 bunch Italian flat-leaf parsley
1 clove garlic (peeled)
1 teaspoon lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Serve as a garnish on meat or fish and enjoy.

Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 0 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g

GREMOLATA



Gremolata image

In Italy, this is served on top of crusty bread as an appetizer, but I also like it as a side accompaniment to fin fish. And it's extremely healthy!

Provided by Millereg

Categories     Fruit

Time 15m

Yield 2 ounces, approximately

Number Of Ingredients 3

1 finely grated, lemon, rind of
2 -3 tablespoons fresh parsley (Italian or curly, if possible)
2 -3 cloves garlic, crushed

Steps:

  • Combine ingredients in a bowl and mix thoroughly.

Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 2.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.3

GREMOLATA SHRIMP



Gremolata Shrimp image

Provided by Rick Stein

Categories     Garlic     Quick & Easy     Lemon     Shrimp     Summer     Pan-Fry     Parsley

Yield Serves 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
20 raw large shrimp in shell
Cayenne pepper (optional)
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
Coarse sea salt and freshly ground black pepper

Steps:

  • 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
  • 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
  • 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
  • 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.

GREMOLATA



Gremolata image

This would also be delicious sprinkled over roast meat, poultry and seafood.

Categories     Garlic     No-Cook     Quick & Easy     Lemon     Parsley     Bon Appétit

Yield Makes about 1/4 cup

Number Of Ingredients 3

1 lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped

Steps:

  • Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)

GREMOLATA



Gremolata image

This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2/3 cup

Number Of Ingredients 4

Zest of 6 lemons, grated or finely chopped
1 small clove garlic, minced
1/4 cup chopped roughly fresh flat-leaf parsley
2 tablespoons chopped shallots (about 2 medium shallots)

Steps:

  • On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

CHEF JOHN'S GREMOLATA



Chef John's Gremolata image

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g

WALNUT GREMOLATA



Walnut Gremolata image

This walnut gremolata sauce is a great topping for roasted vegetables, grilled chicken, or slow-roasted salmon.

Provided by Jasmine Smith

Time 5m

Number Of Ingredients 8

1 cup finely chopped toasted walnuts
1 cup finely chopped fresh flat-leaf parsley
.25 cup finely chopped fresh mint
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1 medium garlic clove, chopped (about 1 tsp.)
.5 teaspoon kosher salt
.5 teaspoon black pepper

Steps:

  • Stir together all ingredients in a medium bowl until well combined.

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