Carolyn's Daily Posts: 2011

October 5, 2011

New Word: Gremolata


CAROLYN’S DAILY POSTS: 2011

NEW WORD: GREMOLATA

     Another new word: gremolata. Found in an unlikely column for me during these days—a cooking column.** I usually stray from anything having to do with cooking.

GREMOLATA: a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. It’s a nice way to wake up a heavy, meaty, braised dish, which is why it’s usually served with braised veal shanks. But it goes well with fish and seafood dishes, too.*

     The recipe was for three bean soup with gremolata. Gremolata is the soup’s garnish. Curious, I examined the gremolata recipe. It had tasty, likable, ingredients. I had to record it for future reference.

2 cloves of garlic, minced

¼ cup of chopped parsley

Zest of 1 lemon, finely chopped

Combine the ingredients in a small bowl. When the soup bowl is filled, garnish with the mix.**

     Having typed this into a post, I cannot lose it.

SOURCE

*http://culinaryarts.about.com/b/2009/01/08/gremolata-a-zesty-condiment.htm

**Soup is a vegetarian favorite, Greensburg Tribune-Review, September 25, 2011, pp. F9

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ADDITIONAL READING:

Grog Recipes

You Don’t Know What a Fluffer-Nutter Is?

Mustard

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