#2 of Italian Regional Classics: Gremolada

#2 of Italian Regional Classics You Might Have Heard Of, But Never Tried: Gremolata (Lombardia)
Gremolata isn’t a dish — but it brings dishes to life. This raw, vibrant condiment from Lombardia is the traditional crown on ossobuco, but it’s just as magical on grilled fish, roasted veg, or fresh bread.

Ingredients (Serves 2–4):
• 2 garlic cloves (blanched + gently fried)
• 15 g (½ oz) fresh parsley, finely chopped
• Zest of 1 lemon
• 1 tbsp (15 ml) fresh lemon juice
• 2 tbsp (30 ml) extra virgin olive oil
• Pinch of sea salt

Instructions:
1. Blanch garlic briefly to mellow it, then gently fry in olive oil just until fragrant — not browned.
2. Finely zest the lemon — only the outer yellow layer.
3. Chop parsley as finely as possible.
4. Combine the warm garlic oil, zest, parsley, lemon juice, and a pinch of salt.
5. Stir to combine and let it rest for 5 minutes.

Gremolata doesn’t ask for much — but gives everything. One spoon wakes up a whole plate. Would you try it?
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welcome to Italian regional classic you might a word of but never tried gremolata is not a dish but it can make any dish come alive meant to cut through fat and heaviness that is the perfect match for rich meat like oso buco but it can be also used for sandwiches or other meat dishes we start by cleaning our garlic cut it into chunks blunching it for a minute because that takes the bite off while keeping the soil intact then into hot olive goes just until fragrant meanwhile we zest yellow bright top of a lemon we get the freshest parsley we can and chop it finally and now we build get the garlic out of the pot min it finally into a bowl goes then parsley lemon zest a squeeze of lemon juice a pinch of salt some olive oil and now we mix it all a spoon of these on brace meat green fish or even bread is just magic it’s not a dish but can make any dish come alive yeah