A superb way to eat fresh flat-leaved parsley
Gremolata or parsley sauce is the traditional accompaniment to Milanese Osso Buco (braised veal shank)and is classically made from lemon zest, garlic, and parsley. However, it makes a marvellous (and quick pasta sauce or salad dressing.
One of our specialities at Northern Ark Nursery is growing our own herbs. They’re incredibly popular both at the nursery and at our market stalls in Morpeth, Hexham and Kelso and people are always asking us for new recipes.
Flat-leaved parsley is the traditional variety used, as it has a much stronger taste than curled parsley but you can substitute it for the latter without difficulty.
Thanks to Mandy Watson of MandyCanUDigIt for the recipes. Here are two of the many regional variations:
Classic Gremolata
- 2 tbsp minced flat-leaf parsley, chopped
- 1 tbsp freshly grated lemon zest
- 2 cloves garlic, crushed and minced
Mix ingredients together in a small bowl with a fork and serve.
Gremolata or parsley sauce with anchovies
This one really packs a savoury punch and is great as a pasta sauce.
- Large bunch of flat-leaf parsley, chopped
- 4 anchovies, crushed into a paste
- Tablespoon lemon juice
- Olive oil, to bind together
- 50g (or more if you like) Parmesan or other Italian hard cheese, grated
Combine all the prepared ingredients and chill until needed. If using as a pasta sauce, add the completed sauce to hot cooked pasta and heat through, stirring all the time.
Check out our recipe for Rosemary Soda Bread with Sun-Dried Tomatoes.