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
3. Serve.
Related links: Weekend Herb Blogging Food and Drink Recipes
9 comments:
Ruth,you have blogged my most fav herb.We use it liberally in our garnishes for curries and prepare chutneys too..:)
The recipe is excellent and thanks for sharing..:)
Cheating?? it's perfect for the WHB!
I agree, this is absolutely perfect for WHB. Gremolata is something I've always wanted to try. I've been intrigued by it in cookbooks. Thanks for the inspiration.
Oooh, brilliant idea combining the gremolata with with eggs. Oh yum, I am so going to have to try that!
mmmm....sorry I missed that.
xo
Ruth, you know i love spinach... how did you cook this??? Please share.
Thanks everyone for dropping by.
Sailu, I never really thought of using parsley on curries - I usually use cilantro, so I guess I'll have to try parsley on the next batch.
Ilva, I said cheating because I just referred to yesterday's post. Usually I try something new.
Kalyn, actually your post on ginger reminded me that I've been meaning to write about my favorite ginger cookbook. Check back during the week.
Shar, I missed you too, angel.
Mae Gabriel, the spinach is easy to do. Just steam or saute the spinach, then toss with the germalata ( see the osso buco recipe) and serve.
I honestly had NO idea what gremolata was before I read your post, but it sounds SO good! I've got to try it with eggs ... what a fantastic thought! Thanks for the great ideas, as always. :)
Yummmmm. Thanks Ruth. I will try this.
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