Gremolata is a flavorful Italian sauce with many uses. Italians primarily use it as a garnish — similar to how chimichurri is used in Argentina — for many dishes including, veal shank, Milanese, grilled meat, and even seafood. It can also be used to inject much-needed flavor into turkey and chickens before roasting.
My husband and I often buy turkeys after thanksgiving when they are on sale, brine them, then inject gremolata sauce under the skin before cooking. Throw a whole turkey in a crock pot or chop it up and pan sear it like a true Italian. Either way the gremolata adds a complex layer of flavor your guests will not soon forget.
Ingredients
4 or 5 cloves of garlic
Lemon Zest (1 full lemon)
1 bunch of Italian Parsley
Tiny bit of rosemary
Olive Oil
Sage (several leaves)
Crushed Red Pepper flakes (2 to 3 Tablespoons)
Salt to taste
Steps
Step 1
Wash and pat dry the Italian parsley and rosemary.
Finely mince the cloves of garlic.
Step 2
Using a food processor, pulse the parsley and rosemary until it is finely chopped.
Pour a few tablespoons of olive oil into a bowl then zest the lemon directly into it.
Combine all the ingredients and blend with your hands.
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