You don’t really need a recipe for gremolata, the seasoning that you add at the end of cooking to Osso Buco, the Italian veal stew – you only need to finely chop fresh parsley, lemon zest and fresh garlic together but just in case you would like exact quantities, here they are.
Browsing: SAUCES, OILS, DRESSINGS + DIPS
Serve this sauce with roast chicken breast or a fried pork chop. Make it in advance and keep it overnight in the fridge ready to reheat.
Parsley sauce is a thick white sauce flavoured with freshly chopped parsley. It is a staple of Irish cooking where we eat it with bacon and cabbage.
Olio Santo means ‘holy oil’ in Italian – it’s a hot chilli oil enjoyed by southern Italians and it’s the one you find on the table at pizzerias here. Use it on pizzas (home-made or takeaway), with roast vegetables, grilled fish or serve a drizzle with bean and pasta soup.
This tomato sauce is superb to use in any pasta dish from Spaghetti Bolognese to lasagne. It can be made in advance and left in the fridge for up to 4 days or frozen for later use. Choose tinned tomatoes with character – you will notice the difference.
Toss a spoon or two of this dressing with cooked new potato halves and toasted walnuts to go with a piece of grilled fish; use it instead of a Caesar Salad dressing or eat it by the spoonful when you are passing the fridge and in need of something savoury.
Keep a bowl of this addictive dip in the fridge and you’ll always have something to snack on. Serve with toasted baguette or strips of warm pita bread.