Making Gremolata and Defending Curly Parsley

I mentioned gremolata at the end of the recently posted Fresh Corn and Shelling Bean Ragout video recipe, and here it is. 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.

I not only used this batch of gremolata to top the shelling beans, but it will also make an appearance on a fabulous smoked pork shank and white bean dish I'm posting soon. As you'll see, this is an ultra-simple recipe, and one that makes so many great foods even better.

When I went out to the garden to harvest some parsley, I was faced with one of the drawbacks of my super-busy month of travel and events… unnoticed, my parsley had gone to seed, and there weren't enough leaves to do the recipe with.

Time was very short, so I ran out to the corner market, which only had bunches of curly parsley. The horror. I'm sure you've heard me making fun of chefs that still garnish plates with curly parsley on videos in the past, and in general I always use the flat leaf Italian variety. But, I have to admit, ridiculous garnishing aside, it was fine.

I do prefer the somewhat stronger flavor of Italian parsley, but once minced fine, as in this recipe, the much-maligned curly leaf does an admirable job. Besides, I realize there is still a segment of the population whose only parsley purchasing choice is the curly, and so this goes out to all of you. Enjoy!



Ingredients (adjust to your tastes!):
2 tbsp minced fresh parsley
1 large garlic clove, crushed fine
1 tsp freshly grated lemon zest
1 tbsp olive oil
salt and fresh ground black pepper to taste (optional)

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