Gremolata with Pistachios and Cranberries

 

Sometimes you need a little extra help to make your simple meal utterly delicious. I just discovered the Gremolata condiment and I am very excited to share a new recipe with you!

It is said that the word originates from the French word 'gremolade.'  Though the word origin will never be known fully, Italian cuisine has perfected this condiment. Maybe you have heard of the popular dish from Milan Italy, made from a cross-cut veal shank called Osso Buccco alla Milanese? I must try it one day when I go to Italy. 

My gremolata recipe is close to the original version with parsley, garlic, lemon zest at the base but I added cranberries, pistachios, and some orange zest and juice! How about them oranges? We are lucky to have them in season in late winter. This gremolata mix turned out fabulous! I generously sprinkled it over the yellow beets and pan-sauteed lemon garlic chicken, laying on a 1/2 cup of rice. This recipe makes two even servings. 

Ingredients: 

1/4 cup of parsley 

2 teaspoons of lemon zest

2 teaspoons of orange zest

2 garlic gloves 

1/4 teaspoon of salt

1/8 teaspoon of pepper 

2 tablespoons of dried cranberries 

2 tablespoons of roasted pistachio nuts

1/2 teaspoon of lemon juice

1/2 teaspoon of orange juice 

1/2 teaspoon of olive oil 

Put all ingredients in a mixer. I used my Oster mixer on Grind then Blend for less than a minute. Presto you are done! 

Add to any dish you feel needs extra flavor.

Let me know how it turned out for YOU in the comments below. 

Tarabud