Gremolata is a zesty Milanese accompaniment that is traditionally served alongside Osso Bucco. All you need to make it is lemon zest, parsley and garlic. For variation, you can also add mint, rosemary and sage and even anchovies if the mood takes you just as they do in Milan.

Whatever the case gremolata is highly versatile and can be thrown together in a matter of minutes. Use to sprinkle over grilled fish and chicken, or mix to a paste with softened butter, then gently spread between the chicken skin and breast meat. While your about it try stirring it into risottos,  pasta and couscous – basically add it to anything needing some zing. Store what you don’t use in a plastic container and stick in the fridge.

Ingredients:
1 large lemon to produce
1 fat garlic clove
30g flat leafed parsley

Here’s What You Do:
Grate enough lemon to produce 2 tsp lemon zest and tip into a bowl. Finely chop enough parsley to produce 4 tbsp worth and add to the zest. Lastly mince the garlic until very fine and add to the bowl. Season with salt and pepper. If you add anchovies, omit the salt and mash to a paste.

Voila!