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.
Small bunch fresh parsley
Peel of half a lemon (without pith)
1-2 cloves fresh garlic, peeled and chopped finely (we use two cloves to make it really pungent)
Chop everything very finely and mix together. Store in the fridge until you need it to stop the parsley discolouring. Stir in a spoon or two to the Osso Buco at the end of cooking.
Parsley, Lemon and Garlic Oil recipe
To turn it into a parsley, lemon and garlic oil, blend all the ingredients above with 200ml olive oil – you don’t need to chop them first, the blender will do that for you – and season with sea salt and freshly ground black pepper. Store in a sealed jar in the fridge – it lasts about a week.
Quick spaghetti with lemon, parsley, garlic and chilli recipe
To make a quick pasta dish, cook spaghetti until al dente, drain and toss over high heat with one finely chopped red chilli and a tablespoon or two of the Parsley, Lemon and Garlic Oil (see above). Sprinkle over toasted almond nibs or crushed toasted walnuts and grated Parmesan or Pecorino.