I know I'm really cheating here, but I hate missing out on Kalyn's weekend herb blogging event and this weekend has been kind of crazy. The highlight home-cooked meal of the weekend was Osso Buco The only herb was parsley
which is very nice - peppery in flavor, dark vivid green in color. But I must admit it really does fall behind basil and cilantro as the "go to" herb in my kitchen.
But parsley, in the form of gremolata - finely chopped parsley, freshly grated lemon zest and minced garlic is sensational!!! I love how the three flavors come together and just dance in your mouth.
I 'discovered" it the first time I made Osso Buco. It's the traditional Italian topping for this delightful slow roasted veal dish. There was lots left over and I couldn't bear the thought of throwing any away, so the next morning I added some into eggs I was scrambling and it was delicious. I often sprinkle some on steamed asparagus, broccoli or spinach to add some zip.
Really - you HAVE to try this - you'll thank me, honest.
I've had a request for the spinach recipe:
1. Steam or saute spinach- it just takes a couple of minutes (I like using baby spinach because I'm lazy and don't have to remove any thick stalks, but regular will do. Just remove the stems and coarsely chop before cooking.)
2. Toss with gremolata:
1 tbsp grated lemon peel, fresh
2 cloves garlic, minced
3 tbsp parsley, finely chopped
Related links: Weekend Herb Blogging Food and Drink Recipes