Parsley and mint gremolata

Category: Sauces
Parsley and mint gremolata

Ingredients

FROM PETRUSHKA
Fresh parsley 1 bunch, only leaves
Fresh garlic 2-3 teeth
Lemon zest with 1 lemon
Lime pepper taste
Hot chili 1 small
Salt taste
Olive oil for storage
MINT AND CHILE
Fresh mint leaves 1 bundle
Chili pepper 1 small
Salt pepper taste
Lemon juice taste
Olive oil to taste + for storage

Cooking method

  • Gremolata IZ PETRUSHKA
  • Rinse the leaves of fresh parsley, dry, finely chop with a knife.
  • Finely chop the garlic with parsley
  • Peel the red chili pepper and chop finely with a knife.
  • Add salt to taste, lemon zest, lime pepper, gently mix the whole mass.
  • Parsley and mint gremolata
  • If a lot of mass has been prepared, then the unused gremolata should be transferred to a jar and poured over with olive oil, stored in the refrigerator.
  • Parsley and mint gremolata
  • I made a part of the gremolata with garlic and used it with boiled vegetables, and left most of it without garlic and poured it with olive oil. This gremolata will always be at hand at a convenient moment, and garlic is also always at home and can be cut fresh so as not to spoil the taste of the gremolata in the jar during storage.
  • Gremolata MINT AND CHILE
  • Wash the mint and dry well from moisture. Chop finely with a knife.
  • Peel the red chili pepper and chop finely with a knife.
  • Add salt, pepper, lemon juice, olive oil to taste, stir.
  • Parsley and mint gremolata
  • Use mint gremolata with meat, game, duck, salads.
  • If a lot of mass has been prepared, then the unused gremolata should be transferred to a jar and poured over with olive oil, stored in the refrigerator.
  • Parsley and mint gremolata

Note

Gremolata is used as an aromatic additive from fresh herbs with spices, to various dishes of meat, game, duck, to salads and vegetables, boiled or steamed.

It turns out very tasty!

I added mint gremolate to 🔗

Once again, I wondered how it would be possible to have fresh mint at home and so that it does not spoil quickly? It seems that I have already adapted to storing other herbs-ants in olive oil - but is it possible for mint? Jamie Oliver suggested the way out again, in his programs. He made a dressing with mint, chili and olive oil.
Here is a way out! I prepared a gremolata and poured the excess with olive oil! Will stand as cute! Tomorrow I'll make steamed vegetables and add mint gremolata to them!

Cook with pleasure and bon appetit! Parsley and mint gremolata

izvarina.d
Oh, how I love and respect it all! I know the basic recipe for parsley + anchovies. The mint version was impressive! And, what is "lime pepper" - I have no idea. Admin, sho tse?
makabusha
what kind of mint is right here?
Admin
Quote: izvarina.d

Oh, how I love and respect it all! I know the basic recipe for parsley + anchovies. The mint version was impressive! And, what is "lime pepper" - I have no idea. Admin, sho tse?

You can also add anchovies. In general, it seems to me that a lot of things are added to the gremolat to taste. I have a recipe for almond gremolata! If only everything is combined to taste, since gremolata is a spicy mixture of herbs and spices.

Lime pepper - black pepper with additions of lime crusts, lime sorghum, etc. - very pleasant and spicy taste for herbs and fish. Sold in bottle jars.

Thank you for your attention to the recipe.

And for me the problem is solved by the fact that gremolata can be poured in oil and stored for some time in the refrigerator. to always be at hand
Admin
Quote: makabusha

what kind of mint is right here?

I buy mint in a store in a package, it just says "mint", fragrant herb
izvarina.d
Quote: Admin

Lime pepper - black pepper with additions of lime crusts, lime sorghum, etc. - very pleasant and spicy taste for herbs and fish. Sold in bottle jars.

Clear. I haven’t met anything like that yet. I think you can do it yourself, like salt with lemon (orange) zest.
Admin

Quite! You can even dispense with ordinary pepper to taste
izvarina.d
Quote: Admin

Quite! You can even dispense with ordinary pepper to taste
It is, of course, possible, but with lime it will be more interesting. Moreover, there is a reason to experiment, and I love it, passion!
olesya26
AdminThank you, SUPER !!! I love mint. I saw how much I dried it for the winter and already used it all. I haven’t seen a fresh one here, but I’ll look, and in general spring is coming. Thanks again!!!
Admin

Girls, health!

From such cute little things, our food only benefits and becomes more delicious! Even simple steamed vegetables go off with a bang for all family members, even those who don't like it!
Experiment - and you get new sweets!
Lisichkalal
Tatyana, merci beaucoup!
Wah, how delicious I had dinner! And I just ate parsley gremolata, but ... with lemon juice. I prepared everything according to the recipe, but it immediately seemed that the lemon was not enough. We had supper with vegetables and gremolata, she stayed, I thought, add oil and a mustache, but so tasty oooo, squeezed out lemon juice and just ate it.
Divine!
And I already bought another bunch of pertrushka) tomorrow the buzz again)
And there is mint, we will try too.
Admin

Sveta, to your health! I am very happy with this turn, very tasty!
Well, I can't gobble up so much in one sitting, but the jar in the refrigerator is definitely worth it, I add it to various dishes for flavor
Lisichkalal
1 huge bunch of dill and 1 small mint put in a blender bowl, added chili (prepared in ohm), garlic (prepared in ohm), lemon juice, salt, pepper. Problend everything. It turned out a lot of tasty gremolata, although this is probably not a gremolata)
Admin

Gremolata is I also blended herbs with additives in this way, but this method of cooking does not work for me, there is a jar without moving, I add a spoonful when cooking meat dishes, right into the pan.
But when I manually cut the gremolata with a knife, on a board, and so that everything is in pieces ... well, for some reason it tastes different
Lisichkalal
Yes, I agree, different, and tastier, but I already sewed this one third
Just! Without everything!
Admin

Gee! I ought to spread it on bread, like a snack
Here's an idea - I'll try
Fofochka
Admin, Tatyana, as always, you are on top, I really love all these things with herbs, oils. I grow mint on a window in a container. Very comfortably. We drank tea all winter. She cut it off. Has grown already. I'll try to do it. Thanks for the advice.
Admin

Lena, to your health! Share your opinion on the taste, it's interesting to know too
Rada-dms
Tanya, what do you think is worth making of lemon balm? The mint is all frozen ...
Admin

Olya, the smell, of course, is specific - but if it suits your taste, then why not

For example, I brew green tea with lemon balm - I like
Parsley and mint gremolataRefreshing drink made from green tea and mint
(Admin)
Rada-dms
I've been stuffing it all my life instead of mint, because it grows like a weed here. So I'll try, but I'll make a small jar according to the recipe - I'll just buy it, or maybe my friends will help out. It is imperative to do, in winter there was a lack of such things.
Admin

Olya, I have such things constantly in use, they stand well in the refrigerator And you don't always know when and what herb you may need - but here there is sage, and rosemary, and thyme, and ... And the leaves, twigs, and oil go into business

In principle, you can even now prepare a small jar, and evaluate the taste with each cooking, then it will become clear how and how much you need to cook it

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