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sauteeing Italian
Toasted Garlic Gremolata

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Gremolata, the garnish for osso buco, is traditionally made with raw garlic, lemon zest, and herbs, and adds a note of fresh, bright flavor to the rich dish. I find the taste of raw garlic a little overwhelming with it, so I toast the garlic until golden to soften its harshness.

Yield: Serves 6

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves or 1 shallot, very finely minced
  • Zest of 1 lemon, chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • ¼ teaspoon coarse sea salt

Directions

1. Heat a small sauté pan over very low heat and add the oil and the garlic. Cook gently until golden brown, 5 to 10 minutes. Immediately remove the garlic from the pan to prevent it from burning. Set aside in a small bowl and cool.

2. Add the lemon zest, parsley, and salt to the toasted garlic and mix well. Place about 1/2 teaspoon on each piece of veal shank.


© 2005 Susan Spungen
 

Nutritional Information

Nutrients per serving (% daily value)

23kcal (1%)
6mg (1%)
5mg (8%)
5mcg RAE (0%)
14mg
1mg
0g
0g
0g
1g
0mg (0%)
98mg (4%)
0g (2%)
2g (3%)
0mg (1%)
 

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