Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. It is an Italian recipe.
Gremolata always includes grated lemon peel, but beyond that there is considerable variation. Most, but not all recipes include parsley, mint and garlic; and most include anchovies (especially in Milan itself), and possibly rosemary and sage.
Ingredients Green Beans Gremolata
1 pound French green beans, end trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh Italian flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
2 tablespoon lemon juice
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through.
Remove from the heat, add the gremolata and toss well.
Sprinkle with lemon juice and serve.
Recipe from www.giangiskitchen.com