Clare de Boer's Gremolata

Gremolata

Gremolata

1. Lay the parsley on a cutting board, and grate the lemon zest and garlic on top.

2. Chop these ingredients together until the parsley is fine.

3. Set aside until ready to use, and cover with a piece of damp kitchen paper so it doesn’t dry out.

Photos by Noah Fecks

More from Clare

Clare de Boer's Beef-Shin Osso Bucco
Beef-Shin Osso Bucco
Meltingly tender meat.
See recipe
Clare de Boer's Winter-Leaves Vinaigrette
Winter-Leaves Vinaigrette
A simple, luxurious dressing.
See recipe
Clare de Boer's Fusilli col Buco
Fusilli col Buco
Two words: emulsified butter.
See recipe
Your Cart