Gremolata

Posted Sat, 03/29/03

This afternoon I was flipping through the March edition of Bon Appétit Magazine, where I found a "food term" I'd never heard of before.

 

The word "Gremolata" actually refers to a combination of spices, but appears to be one commonly used. It's news to me. However, I learn something every day.

 

Gremolata is defined as a garnish of chopped lemon peel, parsley and garlic. I found mention of the mix with the recipe Asparagus with Gremolata Butter in the magazine. The Gremolata was blended with two tablespoons of butter and tossed with steamed asparagus.

 

Asparagus with Gremolata Butter

2 LBS fresh asparagus, trimmed

2 TBS (1/4 stick) butter

2 tsp. grated lemon peel

1 large garlic clove, minced

2 TBS fresh lemon juice

1 TBS fresh Italian parsley, chopped

Salt & black pepper to taste

 

AsparagusCook asparagus in large pot of boiling salted water until just crisp-tender, about four minutes. Drain; rinse with cold water to cool quickly and drain again. Pat dry; wrap in paper towels, then plastic, and refrigerate. Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir for thirty seconds. Add asparagus and toss to coat. Sprinkle lemon juice over the top. Sauté until asparagus is heated through and coated with butter sauce, about three minutes. Season asparagus with salt and black pepper to taste. Transfer to platter. Sprinkle with parsley and serve.

Yum!

 

Blog Tags: Herbs & Spices

 

Blog Tag Tags: Food Magazines; Herbs & Spices; Vegetables  Send a comment about this blog entry Send Comment >